Spicy Vietnamese Cha Ca La Vong with Turmeric and Dill
Delight in this iconic Vietnamese fish dish, infused with robust flavors of turmeric, dill, and fresh herbs.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine Marinade Ingredients
In a bowl, combine fish sauce, turmeric powder, minced garlic, minced shallots, sugar, and ground black pepper.
- 2
Coat the Fish
Add fish cubes and coat well with the marinade.
- 3
Marinate the Fish
Let the fish marinate for at least 20 minutes.
Tip: Avoid over-marinating to prevent the fish from turning mushy; chill during marination for enhanced flavor absorption.
Preparing the Herb Mix
- 1
Mix the Herbs
Combine fresh dill, cilantro, and green onions in a bowl.
- 2
Set Aside
Set aside the herb mix for garnish and final cooking.
How to Make Spicy Vietnamese Cha Ca La Vong with Turmeric and Dill
Total time: 1 h · Yields 4 servings
- 1
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.
- 2
Adding the Herbs
Toss in the herb mix with the fish and sauté for an additional 2-3 minutes until fragrant.
- 3
Serving Preparation
Arrange cooked fish and herbs on a serving platter alongside the accompaniments.
Chef's Tips
Further reading
Frequently asked questions
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.
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