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Vietnamese Turmeric Amberjack is a fragrant cubed white fish dish seasoned with turmeric, garlic, ginger, and fish sauce. The golden turmeric and fresh dill create a distinctive Vietnamese flavor profile that elevates any mild white fish.
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Combine amberjack, turmeric, garlic, ginger, salt, white pepper, sugar, and fish sauce in a Ziplock bag or bowl and let marinate for 20 minutes.
Once finished marinating, heat 2 tablespoons of oil over medium high heat. Add in the chopped onion and cook for a minute until they are shiny. Add the fish and marinade to the pan. Cook the amberjack for 2 minutes on each side.
Add in the dill and green onion. Cook for another 30 seconds or until fully cooked. Remove from the heat and assemble your bowl. Finish by drizzling dipping sauce over the top. ENJOY!!
Store cooked fish in an airtight container up to 3 days refrigerated. Reheat gently in a low oven or on the stovetop to preserve texture.
Yes. Any firm white fish works—cod, halibut, sea bass, or mahi-mahi are good substitutes. Avoid delicate fish like sole.
Either works. Fresh dill adds brightness; freeze-dried (as called for) is more concentrated. If using fresh, use 1 T chopped or 1 tsp dried.
Fish should be opaque and flake easily with a fork. Cubed pieces typically need 8–12 minutes depending on size and cooking method.
Marinate the seasoned fish for up to 2 hours before cooking. Cooked fish keeps 2–3 days refrigerated; reheat gently to avoid drying out.
Yes, if your fish sauce is certified gluten-free. Most fish sauces are naturally gluten-free, but check the label.
