Vietnamese turmeric & dill fish 'Cha Ca'

Vietnamese turmeric & dill fish 'Cha Ca'

Prep / Cook / Total    -    15 / 15 / 30min

 

Ingredients:

  • 180g (6.3 oz) dried rice vermicelli 
  • 800g (1.7 lb) white fish fillets, sliced into 4cm wide strips 
  • 2 Tbsp vegetable oil 
  • 1 Tbsp lime juice 
  • 1 long red chilli, finely sliced 
  • 3 spring onions (scallions), cut into batons 
  • 3 sprigs of dill, cut into large pieces (but remove any large stems)

 

Marinade:

  • 1/3 cup sliced spring onion (scallions)
  • 3 garlic cloves
  • ¼ cup fish sauce
  • 1 Tbsp turmeric
  • 1 tsp curry powder
  • 1 tsp sugar
  • 2 Tbsp vegetable oil
  • 2 tbsp finely chopped dill

 

Nouc Cham dressing:

  • 3 Tbsp white sugar
  • 3 Tbsp fish sauce
  • 2 Tbsp white vinegar
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, deseeded, finely chopped
  • 2 Tbsp lime juice

 

METHOD:

STEP 1
Soak the vermicelli noodles in just boiled water for 2 minutes or until tender.  Drain and divide among serving bowls.

 

STEP 2
For the marinade, use a mortar and pestle to pound the spring onion and garlic into a rough paste.  Stir through the remaining ingredients.  Pour the marinade into a large bowl. Add the fish and toss to coat.

 

STEP 3
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the fish, spreading the pieces out in the pan. Allow cooking on the first side until golden (about 2-3 minutes). Then gently turn the fish over, sprinkle over 2 tablespoons of water.  Cover with a lid and cook for  2-3 minutes or until fish is just cooked.  Scatter over most of the spring onion and dill (leave some for serving). Pour over the lime juice and remove from heat.

 

STEP 4
Top noodles with fish and pan juices. Drizzle with Nuoc Cham and add more dill or spring onion as needed.

 

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