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.
Vietnamese Tilapia with Turmeric and Dill
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.
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Total: 2 Hours, 30 Minutes
- Calories: 368
- Fat: 15.3g
- Saturated fat: 3g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 4.6g
- Protein: 39g
- Carbohydrate: 21g
- Fiber: 4g
- Cholesterol: 85mg
- Iron: 2mg
- Sodium: 419mg
- Calcium: 75mg
- 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
- Cooking spray
- 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
- 1. Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth. Add fish; toss to coat. Cover and chill 2 hours.
- 2. Remove fish from marinade; discard marinade and solids. Combine fish and peanut oil in a bowl; toss to coat.
- 3. 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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