Vietnamese Chả Cá Lã Vọng with Dill and Turmeric
Fragrant turmeric-marinated fish with fresh dill
A traditional Vietnamese dish that highlights the harmonious blend of turmeric-seasoned fish with aromatic fresh herbs.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Marinated Fish
For the Herb Mix
For the Noodle Base
For the Condiments
Preparation
Marinating the Fish
Combine Marinade Ingredients
In a bowl, combine turmeric powder, fish sauce, sugar, vegetable oil, ginger, and garlic. Mix well.
Coat Fish Chunks
Add fish chunks to the marinade, ensuring they're well-coated.
Use a bowl with a lid for easier marinating; just shake it to coat the fish evenly.
Refrigerate
Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Avoid over-marinating the fish, as the turmeric can become overpowering.
Preparing the Herb Mix
Chop Herbs
Chop fresh dill and spring onions; set aside separately.
Slice Onion and Combine
Thinly slice the onion and mix with chilled herb components.
Arrange for Garnish
Arrange prepared herbs and onion on a platter, ready for garnish.
Cooking Process
Grilling the Fish
Preheat a grill pan over medium heat and cook the marinated fish pieces until golden and cooked through, about 2–3 minutes per side.
Herb Sautéing
In a separate pan, lightly sauté the mix of dill and spring onions in a bit of oil until fragrant.
Noodle Preparation
Briefly cook the soaked vermicelli noodles in boiling water for 2 minutes until just tender, then drain.
Plating & Serving
Vietnamese Chả Cá Lã Vọng with Dill and Turmeric
Vietnamese Chả Cá Lã Vọng with Dill and Turmeric
Plating & Serving
Serve the grilled fish over a bed of vermicelli noodles and top with the sautéed herb mixture. Add a squeeze of fresh lime and sprinkle with roasted peanuts and sliced chili for an added crunch and kick.