Vietnamese Turmeric Fish with Herb Salad

Inspired by the classic cha ca style of turmeric fish, this dish marinates white fish fillets in turmeric, ginger, and garlic before a quick pan-sear that leaves the outside golden and the inside tender. It's served the traditional way — piled over a generous bed of fresh dill, mint, and cilantro rather than a heap of noodles.

A small portion of rice vermicelli sits underneath for texture, but the herbs and lettuce make up most of the volume on the plate, with crushed peanuts adding crunch and a little healthy fat. That balance — lean fish, a modest starch portion, and a huge amount of fresh herbs — is what makes this a genuine fit for blood-sugar-conscious eating.

Feel free to lean even further into the herbs and lettuce and use less vermicelli than called for — the dish holds together just fine with a smaller starch portion and an extra handful of greens.