Sugar, lime juice, fish sauce, and chile make a simple yet classic sauce—one that’s practically requisite at any Vietnamese meal. Here it’s drizzled over quick-cooking fish fillets.
In a small bowl, combine the sugar and lime juice and stir until the sugar has dissolved. Add the fish sauce and jalapeno. Set aside.
Trim the scallions and cut them into 2-inch-long pieces. Quarter the white and light-green pieces lengthwise; leave the dark-green pieces whole. Cut the dill into 2-inch-long pieces (you should have about 1/2 cup).
Pat the fish dry with a paper towel. Sprinkle the ginger, turmeric, 1/4 tsp. salt, and a few grinds of black pepper all over the fillets.
Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the tilapia and cook, flipping once, until just firm and opaque in the center of the thickest part, about 4 minutes total. Transfer the tilapia to two serving plates.
Add the scallions to the pan and cook, stirring frequently, until they just start to wilt, about 45 seconds. Add the dill and continue to cook until it has wilted slightly, about 15 seconds more. Pile the scallions and dill over the tilapia and serve the sauce on the side for drizzling.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I think this is really good, my wife picked at the leftovers and she is not a tilapia fan. We made double the sauce for the next day. The kids ate it. The dill-green onion topping goes really well, but the recipe doesn't make enough! I would make four times as much as suggested and pile it on!!!
I thought the flavors were disjointed. Beautiful presentation with the colors and textures, but too much sugar and fish sauce and not enough of the other tastes. Different, but not for me. My husband liked it. But he likes everything. Good guy to cook for.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.