For the Fish Marinade
2 lbs white fish fillets, cut into 2” strips (sub salmon if you prefer)
2 tbsp avocado oil
1 ½ tsp turmeric powder
1 tsp kosher salt
1 tsp sugar
For the Sauce & Finish
4 tbsp avocado oil
3 tbsp sugar
½ bunch cilantro, hard stems removed, cut into 2” pieces
½ bunch dill, hard stems removed, cut into 2” pieces
1 bunch green onions, cut into 2” lengths, thinly sliced
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp shallots, minced
2 red jalapeños, thinly sliced
¾ cup coconut water
½ cup coconut milk
1 tbsp fish sauce (or more to taste)
+ Lime wedges, for finishing
Marinate the Fish
In a medium bowl, combine the fish strips with avocado oil, turmeric, salt, and sugar. Let marinate for 30 minutes to absorb flavor.
Sear Until Golden
Heat 4 tablespoons of avocado oil in your Cravings Perfect Pan (or a large skillet) over medium-high heat. Sear the fish 1–2 minutes per side until lightly golden. Remove and set aside.
Make the Caramel Base
Add 3 tablespoons of sugar to the same pan and stir until it melts and turns a rich amber color.
Build the Sauce
Immediately add garlic, ginger, and shallots, stirring until fragrant. Pour in coconut water, coconut milk, and fish sauce. Stir to combine.
Simmer & Finish
Gently return the fish to the pan. Top with cilantro, dill, and green onions. Cover and simmer for 2 minutes until the sauce slightly thickens.
Serve It Up
Remove the lid, squeeze over lime juice, and serve hot with steamed rice or vermicelli noodles to soak up every drop of that caramel-coconut sauce.
