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Pat, fish dry, cut into 1x3 inch rectangles or 2x2 cubes.
In a large bowl that you'll use to marinate the fish in, combine:
1 teaspoon turmeric powder,
1 tablespoon finely grated ginger,
1 clove of finely grated garlic,
2 teaspoons cornstarch,
1 tablespoon plain yogurt,
1 tablespoon mam tom,
2 tbsp oil, and
½ tsp ground pepper
Add the fish pieces into the marinade and set them aside for a minimum of 30 minutes.
Add all ingredients for Nuoc Cham:
½ cup of warm water,
2 tablespoons of fish sauce,
2 tablespoons of lime juice,
2 tablespoons of sugar,
1 clove of minced garlic, and
1 minced Thai chili.
Stir, and set aside.
Prep sides such as noodles, rice, or salad. Portions are all personal preferences.
Heat 4 tablespoons of oil in a nonstick skillet over medium heat until shimmering hot.
Add fish and cook until golden brown and just cooked through. About 3-5 minutes on each side.
Add dill and scallion greens, toss until the greens are wilted. About 30 seconds.
Slide fish onto a plate and serve right away!