🇻🇳 Vietnam · Food
Turmeric Fish with Dill
By eatmundo · August 4, 2026
🇻🇳 VNA legendary Hanoi classic featuring white fish marinated in turmeric and galangal, then pan-seared at the table with abundant fresh dill. It is a fragrant, sensory experience that defines Northern Vietnamese cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
Marinate 500g fish fillets with 1 tsp turmeric, 30g minced galangal, and 1 tbsp shrimp paste for 30 minutes.
- 2
In a large skillet, heat 2 tbsp oil over medium-high heat until shimmering.
- 3
Sauté the fish pieces for 3 minutes per side until they develop a firm, golden exterior.
- 4
Lower heat to medium; add half the chopped dill and 100g scallions to the pan.
- 5
Gently toss the aromatics until they wilt and release their characteristic perfume, about 2 minutes.
- 6
Serve immediately in a hot skillet with prepared rice noodles and a side of fermented shrimp sauce.
- 7
Tip: Do not overcook the fish; it should be succulent and tender inside despite the golden crust.
- 8
Finish by adding a squeeze of lime to brighten the earthiness of the galangal.
Frequently Asked Questions
Which fish is best?+
Use a firm white fish like catfish or snakehead, as they hold up well to pan-frying.
Is shrimp paste essential?+
Yes, it provides the authentic pungent depth that balances the earthy turmeric and fresh dill.
Can I use dry noodles?+
Yes, just boil thin rice vermicelli until tender and rinse under cold water before serving.
Why the skillet presentation?+
The dish is traditionally kept hot on the table so the dill and herbs continue to wilt into the oily fish.
🇻🇳 VNMundo Match
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