Vietnamese Tilapia with Turmeric & Dill

Vietnamese Tilapia with Turmeric & Dill (phase 1-4) serves 2

2 Tbs. Walden Farms pancake syrup
2 tsp. fresh lime juice
2 tbs. Asian fish sauce
1/2 tsp. minced jalapeno
6 medium scallions
1 small bunch fresh dill (about 3/4 oz.)
2 tilapia fillets (about 12 oz. total)
1/2 tsp. ground ginger
1/4 tsp. ground turmeric
Sea salt and freshly ground black pepper
1 tbs. olive oil

In a small bowl, combine the pancake syrup and lime juice and stir well. Add the fish sauce and jalapeno. Set aside.

Trim the scallions and cut them into 2-inch-long pieces. Quarter the white and light-green pieces lengthwise; leave the dark-green pieces whole. Cut the dill into 2-inch-long pieces (you should have about 1/2 cup).

Pat the fish dry with a paper towel. Sprinkle the ginger, turmeric, 1/4 tsp. salt, and a few grinds of black pepper all over the fillets.

Heat the oil in a 10-inch nonstick skillet over medium heat. Add the tilapia and cook, flipping once, until just firm and opaque in the center of the thickest part, about 4 minutes total. Transfer the tilapia to two serving plates.

Add the dill and cook until it has wilted slightly, about 15 seconds. Pile the scallions and dill over the tilapia and serve the sauce on the side for drizzling

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