Step by step

Method

4 steps

1. 1

   Cut 1–1¼ pounds firm white fish (catfish, cod, or tilapia) into 1-inch pieces and pat dry. Mix marinade: 1 teaspoon turmeric, 1 tablespoon fish sauce, 1 teaspoon sugar, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon oil. Toss fish and rest 15–20 minutes.

2. 2

   Chop a big handful of dill and green onion into 1-inch pieces — this is half the dish. Warm cooked rice noodles if serving bun-style, and set out nuoc cham (lime, fish sauce, sugar, water, chili) for dipping.

3. 3

   Heat 1–2 tablespoons oil in a wide skillet over medium-high. Lay fish in a single layer; cook 2–3 minutes until the underside is golden and the edges look opaque. Flip gently and cook 1–2 minutes more until just cooked through — it should flake but stay moist.

4. 4

   Push fish aside, add a splash more oil if the pan is dry, and toss in the dill and green onion 30–60 seconds until wilted and fragrant but still bright green. Fold through the fish. Serve over rice noodles or rice with peanuts, herbs, and nuoc cham. You want turmeric-gold fish with a big wilted dill hit — not dry, overcooked fillets.