Turmeric & Dill Fish

400g white fish fillet (such as cod), cut into large chunks
3–4 spring onions, cut into chunks
Small handful fresh dill, roughly chopped
Small handful coriander (optional)
2 garlic cloves, sliced
Vegetable oil

The Marinade
1 thumb-sized piece galangal, finely chopped
2 Thai shallots, finely chopped
2 garlic cloves, finely chopped
1 teaspoon turmeric
1 tablespoon fish sauce
½ tablespoon cornflour

The Stir Fry Sauce
1 tablespoon fish sauce
½ tablespoon sugar
Juice of ½ lime
4–5 tablespoons water

PREPARATION

1. Pound or finely chop the galangal, shallots and garlic into a rough paste, then mix with turmeric, fish sauce and cornflour to form a marinade.
2. Add the fish pieces to the marinade and coat evenly, ensuring all surfaces are covered.
3. Prepare the sauce by mixing fish sauce, sugar, lime juice and water until balanced.

COOKING

1. Heat a wok over high heat until smoking and add a generous amount of oil.
2. Carefully place the marinated fish into the wok and leave undisturbed for 30–60 seconds to sear and form a light crust.
3. Gently turn the fish pieces using a folding motion to avoid breaking them.
4. Add the spring onions around the fish and allow them to cook in the heat of the wok.
5. Add the sliced garlic and continue to stir fry gently.
6. Scatter the fresh dill over the fish and allow it to wilt into the dish.
7. Pour in the prepared sauce, allowing it to bubble rapidly and lightly coat the fish.
8. Toss gently for a few seconds until the fish is just cooked through and the sauce slightly caramelises.
9. Finish with coriander if using and serve immediately.

School of Wok Tips

• Use large chunks of fish to prevent breaking during stir frying.
• Do not move the fish too early—this helps it develop a crisp edge.
• Fresh dill is essential for the signature flavour of this dish.
• Keep cooking time short to avoid overcooking the fish.

FAQs

What type of fish works best?
Firm white fish like cod, haddock or pollock works best for this dish.

Is this dish spicy?
No, it focuses on aromatic flavours rather than heat.

What can I serve this with?
Steamed rice or rice noodles pair perfectly with the light, fragrant sauce.