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Vietnamese Turmeric Coconut Fish Stew with Fresh Dill
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Course Main Course
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds firm white fish fillets, cut into 2-inch pieces
  • 1 can (14 ounces) coconut milk
  • 2 tablespoons ground turmeric
  • 1 large bunch fresh dill, roughly chopped
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 3 tablespoons fish sauce
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 green onions, sliced
  • Lime wedges

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic. Cook for 3 minutes until the onion softens.
  • Stir in the ground turmeric and cook for 30 seconds until fragrant. Pour in the coconut milk and water. Bring the mixture to a gentle simmer.
  • Add the fish sauce. Place the fish pieces into the broth. Simmer for 6 to 8 minutes until the fish is cooked through and flakes easily.
  • Remove the pot from the heat. Stir in most of the chopped fresh dill, reserving a small handful for topping.
  • Ladle the stew into bowls. Scatter the remaining dill and the sliced green onions over each serving. Serve with lime wedges on the side.

Notes

Add the dill at the end of cooking so it stays bright and fragrant instead of turning dull. If the broth tastes too rich, a squeeze of lime right before serving balances it. Leftovers keep in the fridge for two days. Reheat gently on the stove over low heat to avoid breaking up the fish.
Course: Main Course
Cuisine: Vietnamese
Equipment: Large pot, Cutting board, Knife