A killer savory marinade of shallots, fish sauce, toasted sesame oil, garlic, and turmeric permeates the fish and gives it a beautiful golden color. When you sear the fish in a hot-hot pan (go for stainless steel or cast iron here), it gets fantastically browned.
1/4 cup sliced shallots
1 tablespoon chopped fresh dill
1 tablespoon minced garlic
1 tablespoon grated peeled fresh ginger
2 tablespoons fish sauce
1 tablespoon dark sesame oil
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets, each cut into 4 pieces
2 tablespoons peanut oil
4 cups vertically sliced sweet onion
1/2 cup torn fresh dill, divided
4 green onions, cut into (2-inch) pieces
1 tablespoon lower-sodium soy sauce
2 teaspoons sugar
1/4 cup unsalted, dry-roasted peanuts, crushed
8 lemon wedges
How to Make It
Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth. Add fish; toss to coat. Cover and chill 2 hours.
Remove fish from marinade; discard marinade and solids. Combine fish and peanut oil in a bowl; toss to coat.
Heat a large heavy skillet over high heat. Coat pan with cooking spray. Add onion, 1/4 cup dill, and green onions; stir-fry 3 minutes. Add soy sauce and sugar; stir-fry 1 minute. Arrange onion mixture on a platter. Return pan to high heat. Add half of fish to pan; cook 3 minutes. Turn fish over; cook 1 minute or until fish flakes easily when tested with a fork. Place fish on platter over onion mixture. Repeat procedure with remaining fish. Sprinkle with remaining 1/4 cup dill and peanuts. Serve with lemon wedges.
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We LOVED this recipe. Wow! I followed the recipe except that, like some others, I cut the peanut oil way, way downn and used the marinade to drizzle over the fish in its last minute of cooking. And since I didn't have fresh dill, I used some dried and chopped up parsley and cilantro for the fresh dill add-in at the end. That might actually be preferable, since dill is pretty assertive. Also added crushed red pepper at the table. I agree that it's better to cook the onions a bit longer and more slowly to get the sweetness. Loved all the onions, and the sauce was fantastic, the fish tender. I found this quick and easy to make. Served with jasmine rice and steamed sugar snap peas.
So after reading the previous reviews, I made a couple of changes that made this meal sing. I only used 2 cups of sweet onion slices - it is important to find sweet onions and not substitute regular onions. I cut the peanut oil in half - 1/2 Tablespoon on the fish, 1/2 Tablespoon for the onions - so I could accommodate for the sesame in the marinade which I added to the onions. Next time, I will completely omit the green onions. They are nice for color but 2 kinds of onions (sweet and shallots) are enough. I also sauteed the onions for more like 5 minutes before adding the soy/sugar. Served with roasted garlic couscous and steamed broccoli. Will definitely make again!
This was delicious! I cut the onions down to 2 cups and added bell peppers and mushrooms. Adding the marinade was a great idea! I increased the soy sauce to 2 tablespoons and reduced the sugar to 1 teaspoon. I would definitely make this again. The stir fry vegetables could stand on its own with some rice and tofu.
I agree with some others - waaaaay too much onion in this thing, however, you don't have to eat all of it. Also, no way does this take 30 minutes to cook. Give yourself at least an hour. Otherwise, I really liked it. Very good and original combination of flavors and reheats nicely.
I made the recipe exactly as recommended. A few suggestions. The recipe was flavorful, but I would cut the onions in half and use green and red peppers next time. Way too much onions. Also, make sure you spray the sides of you pan or pot with cooking oil. The tumeric and fish were very hard to remove from the sides of the pan as I only sprayed the bottom of my dutch oven. My fish was cut in very thin filets and cooked in the time recommended. I like the idea of adding the marinade to the onions/vegetables. I served the fish with jasmine rice.
With such fine ingredients I was pretty sure this would be great but was slightly disappointed. If I were to make it again I'd follow the idea of one of the reviewers & add the marinade into the onion stir fry. And I also made the whole marinade recipe for half the fish. Even then it seemed a bit dry so I added some white wine. And both the stir-fry and the fish took longer to cook than the directions indicated.