Vietnamese Turmeric Fish & Mango Dipping Sauce

The dill and turmeic combo in this recipe had me skeptical but it turned out to be delicious. The marinated fish gets fried hot and fast in coconut oil. It is served drizzled with a scallion & dill infused oil and served with mango dipping sauce.

Fish 
1 Tbsp. Turmeric Powder
1 tsp. sea salt
1 Tbsp. Chinese cooking wine
2 tsp. minced fresh ginger
2 tbsp. olive oil
1 1/4 lbs. cod fish, boneless & skinless, cut into 2-inch wide pieces

2 Tbsp. coconut oil for frying

Combine the marinade ingredients and stir in fish to coat. Marinate the fish for at least 1 hour or up to overnight.

Infused Scallion & Dill oil
2 cups scallions, sliced into thin strips about 1-inch long
2 cups fresh dill, coarsely chopped
pinch of sea salt

Mago Dipping Sauce
1 medium, ripe mango
2 Tbsp. rice vinegar
Juice of 1/2 lime
1 garlic clove
1 tsp. dry red chili pepper (add just before serving)
Place all ingredients in food processor and blend until desired consistency.

 Additional Toppings
Fresh cilantro, chopped
Lime juice
Cashews or pine nuts

To Pan-Fy the fish:

Heat 2 Tbsp. coconut oil in a large non-stick frying pan over high heat. When fully hot, add the marinated fish. The fish should sizzle loudly, you may lower the heat to medium-high. Use several batches if necessary to not overcrowd the pan.

Do not turn or move fish until you can see the sides turn a golden color, about 5 minutes. Season with a pinch of sea salt. Add more coconut oil if necessary.

Once golden, carefully turn the fish over. When cooked, transfer to a platter and keep warm.

Using the remaining oil in the pan make the scallion infused oil:
Heat the pan to medium-high. To the oil in the pan add 2 cups scallions and 2 cups of dill. Turn off the heat. Give them a gentle toss until just wilted, about 15 seconds. Season with sea salt.

Pour the infused oil over the fish and serve with mango dipping sauce and additional toppings on the side.

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