Fish

• 3 oz portion fish (snapper)

Marinade

• ½ oz fish sauce (Three Crab brand recommended)
• 1 tsp turmeric
• ½ oz oil (neutral oil like canola or grapeseed) - not mentioned in the video but necessary

Onion-Ginger Marmalade

• 8 oz onions, sliced
• 1 oz ginger
• 1 tbsp mustard seed
• 1 tbsp turmeric
• 2 oz sugar
• 3 oz Japanese rice wine vinegar

Chill Mayo

• 3 oz sriracha (Thai chili paste)
• 2 egg yolks
• 1 cup oil
• 1 tsp salt

Garnish & Servings Suggestions

• dill
• cilantro
• serve on crusty bread

Prepare Marinade & Cook the Fish

1. Combine fish sauce and oil and marinate fish for 20 minutes
2. Add oil to a pan and cook fish until tender and brown on each side, 2½ - 3 minutes each side (5-6 minutes total for 3 oz of fish)

Prepare the Onion-Ginger Marmalade

1. Slice onions and ginger very thin
2. Lightly sweat with oil until slightly tender
3. Add mustard seed and turmeric and sugar and cook until aromatic
4. Deglaze with vinegar and reduce for 10-12 minutes until onions are caramelized

Prepare the Chili Mayo

1. Whisk oil into egg yolks and combine remaining ingredients

Assemble & Serve

1. On warm bread, lightly spread chili mayonnaise
2. Layer cilantro, dill, fish and a pinch of salt
3. Top with onion marmalade and serve