Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill

Name: Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g firm white fish fillets; 2 tablespoons fish sauce; 2 tablespoons turmeric powder; 1 tablespoon galangal; 2 cloves garlic; 1 tablespoon sugar; 1 teaspoon black pepper; 1 bunch fresh dill; 4 scallions; 200g rice vermicelli; 1/4 cup roasted peanuts; 1 lime; 1 jalapeño

Aromatic Hanoi-style fish complemented by vibrant herbs

This classic Vietnamese dish features marinated fish that's pan-fried and served with a fragrant mix of dill and scallions, perfect for a delightful dining experience.

1 h 45 min
4
Intermediate

Ingredients

For the Turmeric Marinade

500g firm white fish fillets

cut into 2-inch pieces

2 tablespoons fish sauce

2 tablespoons turmeric powder

1 tablespoon galangal

finely grated

2 cloves garlic

minced

1 tablespoon sugar

1 teaspoon black pepper

For the Aromatic Herbs

1 bunch fresh dill

roughly chopped

4 scallions

sliced into 2-inch pieces

For Serving

200g rice vermicelli

cooked and drained

1/4 cup roasted peanuts

coarsely chopped

1 lime

cut into wedges

1 jalapeño

sliced

Preparation

Marinating the Fish

Combine the Marinade

In a mixing bowl, combine the fish sauce, turmeric powder, galangal, garlic, sugar, and black pepper.

Coat the Fish

Add fish pieces to the marinade, ensuring each piece is well-coated.

Refrigerate

Cover and refrigerate for at least 1 hour or overnight for best results.

Ensure the fish is fully submerged in the marinade for even flavor distribution. For an extra zing, add a bit of lime zest to the marinade.

Preparing the Herbs

Wash and Dry

Wash and dry the dill and scallions.

Cut Herbs

Chop the dill coarsely and slice scallions into 2-inch pieces.

Set Aside

Set aside for later use.

Cooking Process

Pan-Frying the Fish

Heat a tablespoon of vegetable oil in a non-stick pan over medium heat. Fry the marinated fish until golden and cooked through, about 4 minutes per side.

Wilting the Herbs

Once the fish is cooked, add dill and scallions to the pan and toss gently until just wilted.

Preparing the Noodles

Blanch the rice vermicelli in boiling water for a minute if needed to refresh before serving.

Timing & Heat Guide

Marinating: 1 hour; Cooking: 20-25 minutes.

Pan-Frying: Medium heat; Wilting Herbs: Low heat.

Plating & Serving