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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Mom’s Fish ‘n Chip Batter

For a while it was a “thing” to mimic your favorite prepared foods. Mom tried it out but never really could get behind it, except for this recipe. Mom & Dad LOVED fried food, they were so smart.

1 pound cod cut into 1-inch thick pieces

Batter
1 cup pancake flour
1 egg
1 cup club soda
1 tsp. basil or parsley
1 1/2 tsp. garlic salt

Mix pancake flour, egg, and seasoning. Add club soda and mix.
Dip cod pieces into batter and fry in corn oil until lightly brown.

**Mom used corn oil for frying because she liked the taste the best. I’ve tried them all and of course I agree, it’s what I grew up on!

Roasted Cod with Tomatoes & Capers

Adapted from EatingWell: October/November 2005

Serves 2

1/2 – 3/4 lb. cod fillet
olive oil
ground black pepper
1/2 small onion, minced
1 garlic clove, minced
1/2 cup chopped tomatoes
1 Tbsp. sliced oil cured olives (green olives substitute fine)
2 tsp. capers, drained and chopped
1 tsp. chopped fresh oregano
1/2 tsp. balsamic vinegar

Preheat the oven to 450F. Place a piece of parchment paper on a baking sheet or coat with cooking spray.

Rub cod with 1 tsp. oil. Sprinkle with salt & pepper. Place on baking sheet and roast 15-20 minutes until done. (Fish will flake)

Meanwhile, heat 1 tsp. oil in a small skillet over medium heat. Cook onion and garlic until softened. Add tomatoes, cook about 2 minutes, add olives and capers, stir. Add oregano and vinegar, remove from heat and serve over fish.

Thai Cod Stir Fry

I had to use up the left over half can of coconut milk from the butternut squash soup, so this is what I came up with. This was inspired by several seafood recipes from Victor Sodsook’s book True Thai.

I served this with Jasmine rice. As with all stir fries, this goes quickly so assemble the ingredients before you start cooking. Put the rice on to steam first.

2 Tbsp. peanut oil
8 garlic cloves, crushed & mashed
1 Tbsp. grated fresh ginger
1/2 small onion, sliced
5 small mushrooms, sliced
1 small bunch of asparagus, cut into 2-inch lengths
3/4 lb. cod, sliced crosswise into thick (+1-inch) pieces
1 cup corn
3 tsp. Thai red chili paste
2 Tbsp. brown sugar
1 tsp. tamarina*
2 Tbsp. chicken broth
2 Tbsp. soy sauce
1/2 can coconut milk

In a small bowl, combine chili paste, brown sugar, and tamarina.
In another small bowl, combine coconut milk, soy sauce and chicken broth.

Heat oil in wok over high heat. Stir fry garlic, ginger, onions, mushrooms and asparagus until crisp tender, about 5 minutes. Add fish, stir-fry another minute.

Add chili paste mixture and stir-fry 30 seconds, mixing until sugar dissolves.

Add coconut milk mixture, then corn. Stir-fry another minute until all is heated through. Sprinkle generously with chopped fresh cilantro.

Serve immediately with Jasmine rice.

*Tamarina is a spicy sauce made of tamarind that I purchase in our local Indo-Pak grocery store. I was inspired to add it by a recipe I saw that called for Thai Chili-Tamarind Paste, which I obviously did not have.

Judy’s Fish

An old neighbor shared this recipe with me, hence the name.

Cod (or any fish you like)

Saute until softened:
diced onion
diced green pepper
diced tomatoes (or canned diced tomatoes)

Combine about 1 cup of dry bread crumbs with 1-2 Tbsp. olive oil.

Lightly oil a baking dish; add fish. Top with onion and pepper mix and then top with bread crumb mix.

Bake at 350˚, timing will depend on the thickness of your fish 10 – 20 minutes.