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Vietnamese Turmeric Fish

Vibrant Vietnamese Turmeric Fish Bowls for a Healthy Dinner

Enjoy a healthy and flavorful dinner with Vietnamese Turmeric Fish, featuring marinated tilapia and fresh herbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish Marinade
  • 1 lb Tilapia Main protein source, can substitute with cod or haddock.
  • 1 tbsp Turmeric Powder Adds vibrant color and flavor.
  • 3 cloves Garlic (minced) Using fresh garlic will give the best flavor.
  • 1 tbsp Ginger (minced) Choose fresh for a robust kick.
  • 1 tsp Salt Adjust according to taste.
  • 1/2 tsp White Pepper Can swap with black pepper if needed.
  • 1 tbsp Granulated Sugar Coconut sugar can provide an interesting twist.
  • 1 tbsp Fish Sauce For vegan, substitute with soy sauce.
For the Accompaniments
  • 2 tbsp Shallots (minced) Can use yellow or green onions.
  • 1/4 cup Dill (minced) Best used fresh.
  • 2 tbsp Green Onion (minced) Can be omitted if unavailable.
  • 8 oz Vermicelli Noodles Can try rice noodles or quinoa.
  • 2 cups Lettuce Any leafy green will work.
  • 1/4 cup Mint Basil makes a great substitute.
  • 1/4 cup Peanuts (toasted and chopped) Swap with seeds for a nut-free option.
For the Dipping Sauce
  • 1/4 cup Vietnamese Dipping Sauce (Nuoc Cham) A simpler version can be made with lime, sugar, and water.
  • 2 tbsp Fried Shallots (optional) Can be omitted for a lighter touch.

Equipment

  • Skillet
  • Medium Bowl
  • Pot

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine the tilapia, turmeric powder, minced garlic, ginger, salt, white pepper, granulated sugar, and fish sauce. Let it marinate for 15 minutes.
  2. While the fish marinates, finely mince the shallots, dill, and green onions. Cook the vermicelli noodles according to package instructions, usually around 3 minutes.
  3. Heat a tablespoon of oil in a large skillet over medium-high heat. Sauté the minced shallots for about 1 minute. Then add the marinated tilapia and cook for about 2 minutes on each side.
  4. Stir in the minced dill and green onions into the skillet. Cook for an additional 30 seconds.
  5. Assemble the bowls by placing vermicelli noodles at the bottom, layer in the lettuce, then the cooked fish. Top with fried shallots, mint, and crushed peanuts. Drizzle with Vietnamese dipping sauce.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. For freezing, cool the dish and use parchment paper between layers in a container for up to 2 months.

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