Steamed Northern Vietnamese Fish with Dill and Turmeric

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant steamed fish dish from Northern Vietnam featuring turmeric and fresh dill, highlighting the subtle and clean flavors of the region. This vietnamese-inspired seafood ready in about 35 minutes pairs fresh dill, chopped, turmeric powder, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (12 ratings) Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and pat dry the 1.5 lbs whole white fish; make 3 diagonal cuts on each side to allow flavors to penetrate.
  2. Step 2: Rub the fish inside and out with 1 tbsp turmeric powder, 1 tsp freshly ground black pepper, and 2 tbsp fish sauce; let marinate for 15 minutes.
  3. Step 3: Heat 2 tbsp cooking oil in a small pan over medium heat, sauté 4 minced garlic cloves and 3 thinly sliced shallots until fragrant and translucent, about 2-3 minutes.
  4. Step 4: Place the fish on a steaming plate, top with the sautéed garlic and shallots, and scatter 1 cup chopped fresh dill evenly over the fish.
  5. Step 5: Set up a steamer with 1 cup boiling water and steam the fish for 12-15 minutes until the flesh is opaque and flakes easily.
  6. Step 6: Carefully remove the fish from the steamer, drizzle with 1 tbsp fish sauce, and serve with 4 lime wedges on the side for squeezing.

Frequently asked questions

How long does Steamed Northern Vietnamese Fish with Dill and Turmeric take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Northern Vietnamese Fish with Dill and Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh dill, chopped from drying out.

Can I substitute ingredients in Steamed Northern Vietnamese Fish with Dill and Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Northern Vietnamese Fish with Dill and Turmeric for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Northern Vietnamese Fish with Dill and Turmeric?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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