Turmeric-Dill Fish Tacos with Nuoc Cham Salsa

Dinner · Sandwiches, Wraps, Tacos & Burgers

Turmeric-Dill Fish Tacos with Nuoc Cham Salsa

Turmeric, ginger and dill give these fish tacos a fragrant base. A tomato salsa with lime and fish sauce brings a savory-tart finish to the warm tortillas.
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Serves
6 servings

Bring it to the table

About this recipe.

Ginger-turmeric fish with scallions and dill in tortillas, topped with lime-fish-sauce tomato salsa.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Salsa

  • 2 tablespoons fresh lime juice
  • 4 teaspoons fish sauce
  • 2 teaspoons sugar
  • 2 medium tomatoes (chopped)
  • 1 small red onion (finely chopped)
  • 1 Fresno or serrano chile (seeded and finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1/4 cup chopped cilantro
  • kosher salt (to taste)

Fish

  • 1 garlic clove (finely chopped)
  • 1 2-inch piece ginger (peeled and finely grated)
  • 1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton for the base recipe)
  • 1 teaspoon ground turmeric
  • 3 tablespoons vegetable oil (for coating fish)
  • 1 1/2 lb boneless skinless cod or halibut (cut into 2-inch pieces)
  • freshly ground black pepper (to taste)
  • 2 tablespoons vegetable oil (for skillet)
  • 1 bunch scallions (dark green parts only, cut into 2-inch lengths)
  • 1/2 bunch dill (tough stems removed, coarsely chopped)

To serve

  • 12 corn tortillas (warmed)
  • shredded red cabbage, sliced fresh chiles and cilantro (for serving)
  • crushed salted dry-roasted peanuts (for serving)
  • lime wedges (for serving)

Fold the herbs in at the end

The scallion greens and dill need only a brief time in the skillet. Gentle folding keeps the cooked fish in large pieces.

At the table

Bring the warm fish and tortillas to the table with the salsa and toppings alongside.

The cooking plan

How to make Turmeric-Dill Fish Tacos with Nuoc Cham Salsa.

  1. Dissolve the salsa sugar in the lime juice and fish sauce. Fold in the tomatoes, onion, chile, garlic and cilantro. Taste before adding salt and refrigerate until serving.

  2. Mix the fish garlic, ginger, measured salt, turmeric, coating oil and black pepper. Toss with the fish and refrigerate for 5–10 minutes.

  3. Heat the skillet oil in a large skillet over medium-high heat. Cook the fish, turning gently, for about 4 minutes, until browned and cooked through to 145°F; allow more time for thicker pieces.

  4. Add the scallion greens and dill and fold gently for about 30 seconds, until the scallions wilt. Break the fish into large flakes.

  5. Fill the warm tortillas with fish, salsa, cabbage, fresh chile, cilantro and peanuts. Serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Turmeric-Dill Fish Tacos with Nuoc Cham Salsa

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Ginger-turmeric fish with scallions and dill in tortillas, topped with lime-fish-sauce tomato salsa.
Print Recipe
Servings: 6 servings
Course: Dinner
Cuisine: Vietnamese-inspired fusion
Ingredients Instructions Notes

Ingredients
  

Salsa
  •  
    2 tablespoons fresh lime juice
  •  
    4 teaspoons fish sauce
  •  
    2 teaspoons sugar
  •  
    2 medium tomatoes chopped
  •  
    1 small red onion finely chopped
  •  
    1 Fresno or serrano chile seeded and finely chopped
  •  
    2 garlic cloves finely chopped
  •  
    ¼ cup chopped cilantro
  • kosher salt to taste
Fish
  •  
    1 garlic clove finely chopped
  •  
    1 2-inch piece ginger peeled and finely grated
  •  
    1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe
  •  
    1 teaspoon ground turmeric
  • 3 tablespoons vegetable oil for coating fish
  •  
    1 ½ lb boneless skinless cod or halibut cut into 2-inch pieces
  •  
    freshly ground black pepper to taste
  • 2 tablespoons vegetable oil for skillet
  •  
    1 bunch scallions dark green parts only, cut into 2-inch lengths
  •  
    ½ bunch dill tough stems removed, coarsely chopped
To serve
  • 12 corn tortillas warmed
  •  
    shredded red cabbage, sliced fresh chiles and cilantro for serving
  •  
    crushed salted dry-roasted peanuts for serving
  •  
    lime wedges for serving

Instructions
 

  1. Dissolve the salsa sugar in the lime juice and fish sauce. Fold in the tomatoes, onion, chile, garlic and cilantro. Taste before adding salt and refrigerate until serving.
  2. Mix the fish garlic, ginger, measured salt, turmeric, coating oil and black pepper. Toss with the fish and refrigerate for 5–10 minutes.
  3. Heat the skillet oil in a large skillet over medium-high heat. Cook the fish, turning gently, for about 4 minutes, until browned and cooked through to 145°F; allow more time for thicker pieces.
  4. Add the scallion greens and dill and fold gently for about 30 seconds, until the scallions wilt. Break the fish into large flakes.
  5. Fill the warm tortillas with fish, salsa, cabbage, fresh chile, cilantro and peanuts. Serve with lime wedges.

Notes

Makes 4–6 servings; the serving adjustment starts at 6.
The salsa and marinade are prepared separately; keep the serving salsa away from raw fish.

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