Chả Cá Thăng Long (Vietnamese Style Fish with Turmeric & Dill)

Cha Ca Thang Long (Vietnamese Style Fish with Turmeric and Dill)

When cooking this dish, my one tip is to make sure you cut the fish in big pieces. It falls apart easily after it is marinated for one hour however, it is mouth dropping good! And very easy to whip up! So get in the kitchen and make something healthy!

Chả Cá Thăng Long (Vietnamese Style Fish with Turmeric & Dill)
Author: 
Recipe type: Main, Entree
Serves: 4
 
Ingredients
  • 1 Pound Firm White Fish, cut into 2 inch pieces
  • 3 Tablespoons Vietnamese Fish Sauce
  • 1 Teaspoon Turmeric Powder
  • 1 Tablespoon Fresh Garlic, finely minced
  • ½ Tablespoon Fresh Ginger, finely grated
  • 2 Tablespoons Shallots, finely diced
  • 1 Tablespoon Fresh Dill Fronds, chopped (for marinade)
  • ¼ Teaspoon Black Pepper
  • 4 Scallions, sliced into 2 inch segments
  • 1 Small White Onion, sliced
  • 1 Large Bunch of Dill, without stems
  • 3 Tablespoons extra virgin olive oil, divided
Instructions
  1. In a large bowl, mix fish sauce, turmeric, garlic, ginger, shallots, dill fronds, and black pepper. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
  2. In a large skillet, heat 1 tablespoon of extra virgin olive oil. Cook the white onions until lightly golden. Add ⅓ of the dill and ½ of the sliced scallions. Sauté for an additional 1-2 minutes. Plate the onions, scallions and dill on a serving platter.
  3. Remove fish from the refrigerator and drain off the marinade. Using paper towels, pat off any excess liquids. Using the same skillet, heat the remaining extra virgin olive oil to medium high. Pan fry the fish—about 3-4 minutes on each side until the fish is evenly browned. Plate the fish on top of the bed of cooked onions, scallions and dill. Immediately top with the remaining fresh dill and scallions. Sprinkle peanuts on top and serve immediately with vermicelli noodles and sauces.
Notes
Accouterments: ½ Cup Peanuts, toasted and roughly chopped Fresh Dill Fronds, chopped Red Thai Chiles, diced Chili Paste Nước Chấm (fish dipping sauce) or Mắm Nêm (fermented anchovy dipping sauce) 1 Package Vermicelli Noodles, boiled according to package directions

 

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