Vietnamese Tilapia with Turmeric and Dill
marinade ingredients
1/4 cup sliced shallots
1 T chopped fresh dill
1 T minced garlic
1 T grated peeled fresh ginger
2 T fish sauce
1 T dark sesame oil
1 t ground turmeric
1/2 teaspoon freshly ground black pepper
fish ingredients
4 (6-ounce) tilapia fillets, each cut into 4 pieces
2 T peanut oil, divided
4 cups sliced sweet onion
1/2 cup torn fresh dill, divided
4 scallions, cut into (2-inch) pieces
1 T lower-sodium soy sauce
1 t sugar
1/4 cup unsalted, dry-roasted peanuts, crushed
lemon wedges
directions
Combine the marinade ingredients in a large bowl and whisk until smooth. Add the fish; toss to coat. Cover and chill 2 hours.
Remove the fish from marinade; discard the marinade and solids. Combine the fish and 1 T of peanut oil in a bowl; toss to coat.
Heat the other 1 T of peanut oil in a large heavy skillet over medium-high heat . Add the onion, 1/4 cup dill, and the scallions; stir-fry for 3 minutes. Add the soy sauce and the sugar; stir-fry 1 minute. Arrange the onion mixture on a platter. Return the pan to high heat. Add half of the fish to pan; cook for 3 minutes. Turn the fish over; cook 1 minute or until the fish flakes easily when tested with a fork. Place the fish on the platter over the onion mixture. Repeat this procedure with the remaining fish. Sprinkle with the remaining 1/4 cup dill and peanuts. Serve with the lemon wedges.
(Adapted from a recipe found on http://www.myrecipes.com)