Fish with Dill & Turmeric

Ease of Preparation: Medium
Yield: 4-6 servings

Ingredients:

• 2 garlic cloves
• ½-inch (30 cm) piece of galangal
• 2 scallions, white and green parts divided
• 1 teaspoon (5 ml) minced fresh turmeric
• 3 tablespoons (45 ml) fish sauce
• 1 tablespoon (15 ml) sugar
• 1 teaspoon (5 ml) salt
• ½ teaspoon (2.5 ml) pepper
• 1 ½ lbs (675 g) skinless catfish, cut into pieces
• 2 tablespoons (30 ml) vegetable oil, for frying
• 1 handful dill, chopped

Method:

Put garlic, galangal, and the white parts of the scallion in a food processor and blend to a paste.

Remove paste to a bowl, and add turmeric, fish sauce, sugar, salt and pepper. Stir to combine.

Cover the pieces of fish with the mixture, and refrigerate for a few hours to overnight.

Heat a pan with oil, and fry the fish pieces until fully cooked.

Remove to a plate.

Cover in chopped dill. Slice the green parts of the scallion and sprinkle on top.

Serve with Nuoc Cham dipping sauce (see recipe).