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
- 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.
- Mix the fish garlic, ginger, measured salt, turmeric, coating oil and black pepper. Toss with the fish and refrigerate for 5–10 minutes.
- 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.
- Add the scallion greens and dill and fold gently for about 30 seconds, until the scallions wilt. Break the fish into large flakes.
- 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.
