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fish skewers on a bed of rice in a black bowl
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5 from 5 votes

Turmeric Fish Skewers with Herb Sauce and Peanuts

Bright and colorful turmeric fish skewers make a show-stopping main dish. Top them with a Vietnamese-inspired herb sauce and serve over coconut rice. You can grill the skewers or cook them under the broiler.
To adjust the servings in this recipe, click on the number next to servings.
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Seafood
Cuisine: Asian
Keyword: dinner, easy, weeknight-friendly, fish dish, gluten free, summer
Servings: 4
Calories: 722kcal
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • Medium Saucepan
  • Skewers (Bamboo or Metal)
  • Mixing Bowls
  • Half Sheet Pan


Turmeric Fish Skewers:

  • 8 Bamboo or Metal Skewers
  • 1 ½ lbs Boneless and Skinless Mahi Mahi filets, sliced into cubes
  • 2 tablespoon Cooking Oil (any type)
  • ½ teaspoon Ground Turmeric
  • ½ teaspoon Kosher Salt (see note)
  • ¼ teaspoon Black Pepper
  • 8 Lime Wedges
  • ½ cup chopped Roasted Peanuts

Herb Sauce:

  • 1 cup packed Cilantro Leaves (you can include the thin, tender top parts of the stems)
  • ¼ cup packed Mint Leaves
  • 2 stalks Green Onions
  • ¼ cup Lime Juice
  • 2 tablespoon Warm Water
  • 1 tablespoon Sugar
  • 1 teaspoon Fish Sauce

Coconut Rice:

  • 2 cups Jasmine Rice (see note)
  • 1 cup Light Coconut Milk
  • 1 ¾ cups Water


  • Combine rice, coconut milk, and water in a medium saucepan over medium-high heat. When liquids are bubbling vigorously, reduce heat to low-medium (or move the pan to another burner over low-medium) and cover. Cook, covered, for 15 minutes. Remove from heat and let rest, covered for 10 minutes.
  • While rice rests, if using bamboo skewers, soak in water for 10 minutes. (This will help prevent burning.)
  • Finely chop the cilantro, mint, and green onions. Whisk together lime juice, warm water, sugar, and fish sauce until sugar is dissolved. Whisk in herbs. (You can also combine everything in a small food processor and pulse until finely chopped.)
  • In a large bowl, toss fish in oil until coated. Add turmeric, salt, and black pepper and toss to coat.
  • Thread mahi mahi onto skewers.
  • Place skewers on a sheet pan and refrigerate until ready to cook. (If cooking under the broiler you can broil the fish directly on this pan.)
  • Heat a grill or turn on the oven’s broiler and place a rack about 8 inches beneath the heat source.
  • Grill skewers or cook them on a sheet pan under the broiler, turning once they are golden brown and cooked on one side, until tender, flaky, and cooked through, 4 to 7 minutes total.
  • Serve skewers over coconut rice with herb sauce, lime wedges, and chopped peanuts for topping. Enjoy!


Mahi Mahi - This works best using a flaky, thick-cut white fish like mahi mahi or halibut. You could also use cubed salmon or cod, but adjust the cooking time depending on the size / thickness of the fish. Be very sure to grab skinless fish filets to make them easy to cut into cubes.
Kosher Salt - I test my recipes with Morton’s Kosher Salt. If using table salt, reduce by half. If using Diamond Crystal Kosher Salt, increase by 50%.
Jasmine Rice - Be sure to rinse the rice well under cool water before cooking. This will give you the best results with tender, individual grains of cooked rice. 
Make ahead - Thread the fish onto skewers up to 8 hours ahead of time. The herb sauce can be made a day ahead.
This recipe was inspired by “Vietnamese Turmeric Fish” in Milk Street Tuesday Nights.


Calories: 722kcal | Carbohydrates: 88g | Protein: 44g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 693mg | Potassium: 1060mg | Fiber: 4g | Sugar: 4g | Vitamin A: 662IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 4mg