Scarfing down fish tacos by the beach captures the essence of California living—a true ode to summer for me. This dish is a mash-up between fish tacos and Chả Cá Lã Vọng—a Vietnamese dish featuring a sizzling platter of ginger-turmeric fish tossed in a fragrant mixture of scallions and loads of dill. Aromatic, crispy chunks of turmeric-y fish get tucked into tortillas and topped with a sweet, salty, funky nuoc cham salsa. For laid-back cooks, the big bonus here is the fun do-it-yourself element; serve your fish sizzling from the skillet with warm tortillas and toppings ready to go at the table for guests to assemble.
What you’ll need
Fish Spatula
$18 At Amazon
Citrus Juicer
$17 $16 At Amazon
Cast Iron Skillet
$35 At Amazon
Microplane Grater
$19 At Amazon
Whisk
$14 $13 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Nuoc cham salsa
Tacos and assembly
Preparation
Nuoc Cham Salsa
Step 1
Whisk 2 Tbsp. fresh lime juice, 1 Tbsp. plus 1 tsp. fish sauce, and 2 tsp. sugar in a small bowl until sugar is dissolved. Add 2 medium tomatoes, chopped, 1 small red onion, finely chopped, 1 Fresno or serrano chile, seeds removed, finely chopped, 2 garlic cloves, finely chopped, and ¼ cup finely chopped cilantro; toss gently to combine. Taste and season with kosher salt if needed.
Do ahead: Salsa can be made 3 hours ahead. Cover and chill.
Tacos and assembly
Step 2
Whisk together 1 garlic clove, finely chopped, one 2" piece ginger, peeled, finely grated, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. ground turmeric, and 3 Tbsp. vegetable oil in a medium bowl; season with freshly ground black pepper. Add 1½ lb. skinless, boneless cod or halibut fillets, cut into 2" pieces and toss gently to coat. Let sit 5–10 minutes.
Step 3
Heat remaining 2 Tbsp. vegetable oil in a large cast-iron or nonstick skillet over medium-high until shimmering. Cook fish, turning occasionally, until golden brown around edges and just cooked through, about 4 minutes. Add 1 bunch scallions, dark green parts only, cut into 2" lengths, and ½ bunch dill, tough stems removed, coarsely chopped; cook, stirring gently, until scallions are wilted, about 30 seconds. Using a fork, gently break apart fish into large flakes.
Step 4
Serve fish directly from skillet. Build tacos with 12 corn tortillas, warmed, fish, nuoc cham salsa, shredded red cabbage, thinly sliced Fresno or serrano chiles, chopped cilantro, and crushed salted dry-roasted peanuts. Serve with lime wedges.
Do ahead: Fish can be marinated 2 hours ahead. Cover and chill.
Recipe notes
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