Scarfing down fish tacos by the beach captures the essence of California living—a true ode to summer for me. This dish is a mash-up between fish tacos and Chả Cá Lã Vọng—a Vietnamese dish featuring a sizzling platter of ginger-turmeric fish tossed in a fragrant mixture of scallions and loads of dill. Aromatic, crispy chunks of turmeric-y fish get tucked into tortillas and topped with a sweet, salty, funky nuoc cham salsa. For laid-back cooks, the big bonus here is the fun do-it-yourself element; serve your fish sizzling from the skillet with warm tortillas and toppings ready to go at the table for guests to assemble.
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What you’ll need
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Fish Spatula
$14 At Amazon
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Citrus Juicer
$15 At Amazon
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Cast Iron Skillet
$30 At Amazon
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Microplane Grater
$16 At Amazon
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Whisk
$10 At Amazon
Ingredients
4–6 servings
Nuoc cham salsa
Tacos and assembly
Nuoc Cham Salsa
Step 1
Whisk2 Tbsp. fresh lime juice,1 Tbsp. plus 1 tsp. fish sauce, and2 tsp. sugarin a small bowl until sugar is dissolved. Add2 medium tomatoes, chopped,1 small red onion, finely chopped,1 Fresno or serrano chile, seeds removed, finely chopped,2 garlic cloves, finely chopped, and¼ cup finely chopped cilantro; toss gently to combine. Taste and season withkosher saltif needed.
Do ahead:Salsa can be made 3 hours ahead. Cover and chill.
Tacos and assembly
Step 2
Whisk together1 garlic clove, finely chopped,one 2" piece ginger, peeled, finely grated,1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt,1 tsp. ground turmeric, and3 Tbsp. vegetable oilin a medium bowl; season withfreshly ground black pepper. Add1½ lb. skinless, boneless cod or halibut fillets, cut into 2" piecesand toss gently to coat. Let sit 5–10 minutes.
Step 3
Heat remaining2 Tbsp. vegetable oilin a large cast-iron or nonstick skillet over medium-high until shimmering. Cook fish, turning occasionally, until golden brown around edges and just cooked through, about 4 minutes. Add1 bunch scallions, dark green parts only, cut into 2" lengths, and½ bunch dill, tough stems removed, coarsely chopped; cook, stirring gently, until scallions are wilted, about 30 seconds. Using a fork, gently break apart fish into large flakes.
Step 4
Serve fish directly from skillet. Build tacos with12 corn tortillas, warmed, fish, nuoc cham salsa,shredded red cabbage,thinly sliced Fresno or serrano chiles,chopped cilantro, andcrushed salted dry-roasted peanuts. Serve withlime wedges.
Do ahead:Fish can be marinated 2 hours ahead. Cover and chill.
Leave a Review
Reviews (1)
Back to TopMade with Mahi. Holy shit this recipe is good! Can’t wait to make it many more times this summer
Anonymous
Charleston, SC
3/25/2023
