Can I use a different type of fish?

Yes, any firm white fish like tilapia or cod can be used.

How should leftovers be stored?

Store in an airtight container in the fridge for up to 2 days.

Can this dish be made ahead?

You can prepare the ingredients in advance, but cook the dish fresh before serving for optimum flavor.

What can I use if I don’t have fish sauce?

Soy sauce can be a substitute, but it will alter the traditional flavor profile.

Is it possible to make this dish vegetarian?

Yes, you can substitute the fish with firm tofu and use soy sauce instead of fish sauce for marinading.

Spicy Vietnamese Cha Ca La Vong with Turmeric and Dill

Name: Spicy Vietnamese Cha Ca La Vong with Turmeric and Dill
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: Boneless white fish fillets; Fish sauce; Turmeric powder; Minced garlic; Minced shallots; Sugar; Ground black pepper; Fresh dill; Fresh cilantro; Green onions; Roasted peanuts; Fresh red chili slices; Rice vermicelli; Lime wedges; Nuoc cham

A Traditional Hanoi Fish Dish

Delight in this iconic Vietnamese fish dish, infused with robust flavors of turmeric, dill, and fresh herbs.

45 min
4
Intermediate

Ingredients

For the Marinade

Boneless white fish fillets

500g, cut into cubes

Fish sauce

2 tbsp

Turmeric powder

1 tbsp

Minced garlic

1 tbsp

Minced shallots

1 tbsp

Sugar

1 tsp

Ground black pepper

1/2 tsp

For the Herb Mix

Fresh dill

1 cup, roughly chopped

Fresh cilantro

1 cup, roughly chopped

Green onions

1/4 cup, chopped

For the Garnish

Roasted peanuts

1/4 cup, crushed

Fresh red chili slices

For the Accompaniments

Rice vermicelli

200g, cooked and drained

Lime wedges

1 lime, cut into wedges

Nuoc cham

For serving

Preparation

Marinating the Fish

Combine Marinade Ingredients

In a bowl, combine fish sauce, turmeric powder, minced garlic, minced shallots, sugar, and ground black pepper.

Coat the Fish

Add fish cubes and coat well with the marinade.

Marinate the Fish

Let the fish marinate for at least 20 minutes.

Avoid over-marinating to prevent the fish from turning mushy; chill during marination for enhanced flavor absorption.

Preparing the Herb Mix

Mix the Herbs

Combine fresh dill, cilantro, and green onions in a bowl.

Set Aside

Set aside the herb mix for garnish and final cooking.

Cooking Process

Searing the Fish

Heat 2 tbsp of oil in a non-stick skillet over medium heat. Add marinated fish cubes and sear until golden on all sides, about 3-4 minutes each side.

Adding the Herbs

Toss in the herb mix with the fish and sauté for an additional 2-3 minutes until fragrant.

Serving Preparation

Arrange cooked fish and herbs on a serving platter alongside the accompaniments.

Plating & Serving