Vietnamese 20 min

Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)

Name: Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs firm white fish fillets (snakehead, tilapia, or catfish), cut into 2-inch chunks; 1 tablespoon turmeric; 1 tablespoon galangal or ginger, minced; 1 teaspoon shrimp paste; 2 tablespoons fish sauce; 1 tablespoon sugar; 3 tablespoons vegetable oil; 1 large bunch fresh dill; 1 cup green onions, cut into 2-inch pieces; 1/2 cup roasted peanuts, roughly chopped; Rice vermicelli, cooked, for serving; Shrimp paste dipping sauce (mam tom): 2 tablespoons shrimp paste, 2 tablespoons lime juice, 1 tablespoon sugar, chili, garlic

seafooddairy-freehigh-proteingluten-free

Ingredientsfor 2

420

Cal

38g

Protein

26g

Carbs

18g

Fat

11.5 lbs firm white fish fillets (snakehead, tilapia, or catfish), cut into 2-inch chunks
21 tablespoon turmeric
31 tablespoon galangal or ginger, minced
41 teaspoon shrimp paste
52 tablespoons fish sauce
61 tablespoon sugar
73 tablespoons vegetable oil
81 large bunch fresh dill
91 cup green onions, cut into 2-inch pieces
101/2 cup roasted peanuts, roughly chopped
11Rice vermicelli, cooked, for serving
12Shrimp paste dipping sauce (mam tom): 2 tablespoons shrimp paste, 2 tablespoons lime juice, 1 tablespoon sugar, chili, garlic

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Instructions

1
Marinate fish in turmeric, galangal, shrimp paste, fish sauce, and sugar for at least 2 hours in the refrigerator. The long marination allows the bold flavors to penetrate the fish completely.
2
Heat a large skillet or traditional ta (flat pan) with vegetable oil over medium-high heat until very hot. Add marinated fish in a single layer. Cook without moving for 3–4 minutes until deeply golden and aromatic.
3
Flip carefully and cook 2–3 more minutes. The outside should be golden and slightly caramelized while the inside remains moist and flaky.
4
Add half the dill and all the green onions directly to the pan. Toss gently with the fish for 1 minute until the herbs are just wilted. The fresh dill is the signature herb of this Hanoi specialty.
5
Serve the fish over rice vermicelli. Add the remaining fresh dill over the top. Sprinkle peanuts. Serve with shrimp paste dipping sauce on the side. At the table, each diner combines fish, noodles, herbs, and sauce to their taste.