The firm texture of Pacific cod is perfect for this Vietnamese inspired saucy quick-braise served over rice vermicelli. Recipe by Guy Huynh, VP of Engineering at Wild Alaskan who — in addition to being a great guy — is a professional chef! "That combo always reminds me of my mom's kitchen," he says.
TEAM RECIPE: Marinated Pacific Cod with Dill and Turmeric
May 2nd, 2021A Quick-Braise Method with Vietnamese Flavor
Print Recipe
Marinated Pacific Cod with Dill and Turmeric
By Wild Alaskan Company
Prep time
60 minutes
Cook Time
20 minutes
Total time
80 minutes
Yield
4
Ingredients
- 4 (6-ounce) Pacific cod portions, cut into 2-inch cubes
- 2 sprigs dill
- 2 cloves garlic
- 1 teaspoon ground turmeric
- 1 scallion, roughly chopped
- 1 teaspoon fish sauce
- 4 ounces rice vermicelli
- 2 cups cucumber, cut into large match sticks
- 2 cups bean sprouts
- 2 cups shredded lettuce
- 1 cup fish stock or veggie stock
- Sea salt
- oil
Instructions
1. Combine the garlic, scallions, dill and a little salt in a mortar and pestle and smash into a paste. Combine with the fish sauce and turmeric and marinate the fish covered in the fridge for 1 hour.
2. Prep the rest of the ingredients while fish is marinating. Prepare the vermicelli per the instructions and set aside.
3. When ready, heat up a medium pan with some oil over medium-high heat. Once the oil begins to shimmer, add cod to the pan and sear for about 1 minute on each side, then add the stock and simmer uncovered for about 15 minutes, occasionally spooning the liquid over the fish.
4. Mix the vermicelli with the cucumber, bean sprouts and lettuce and spoon over the hot fish with some sauce and enjoy.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
