Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill
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
For the Aromatic Herbs
For Serving
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.
Plating & Serving
Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill
Turmeric-Infused Vietnamese Cha Ca La Vong with Fresh Dill
Plating & Serving
Serve the aromatic fish and herb mixture over a bed of rice vermicelli. Sprinkle with roasted peanuts and slices of jalapeño for a spicy crunch, and finish with a fresh squeeze of lime.