Vietnamese Turmeric and Dill Fish Chả cá Lã Vọng
SERVES: FOUR
PREP TIME: 1 HOUR
COOK TIME: 20 MINS
Ingredients
1 WHITE FISH FILLET PER PERSON
1 PACKET VERMICELLI NOODLES
4 TBSP UNSALTED PEANUTS, TOASTED AND CRUSHED
NEUTRAL OIL FOR PAN FRYING
1/2 BROWN ONION, SLICED
3 SPRING ONIONS, CUT INTO BATONS
1 BUNCH DILL, ROUGHLY CHOPPED AND LARGE STEMS REMOVED
LIME WEDGES
FOR THE FISH MARINADE
2 TBSP DILL
1 1/2 SPRING ONIONS, ROUGHLY CHOPPED
4 GARLIC CLOVES
5CM KNOB GINGER, SKIN REMOVED
3 TBSP FISH SAUCE
1 TBSP TURMERIC
1 TBSP CURRY POWDER
3 TSP NEUTRAL OIL
1 TSP SUGAR OF CHOICE
FOR THE NUOC CHAM
1 CUP WARM WATER
1/2 CUP LIME JUICE
1/2 CUP GRANULATED SUGAR
1/2 FISH SAUCE
4 MINCED GARLIC CLOVES
2 TSP CHILLI PASTE (FROM FRESH CHILLIS)
Utensils
SHARP KNIVES
FOOD PROCESSOR
WOK OR MEDIUM TO LARGE FRYPAN
MORTAR AND PESTLE
Method
USING EITHER A FOOD PROCESSOR OR MORTAR AND PESTLE, PROCESS ALL FISH INGREDIENTS UNTIL YOU’VE GOT A PASTE
SLICE YOUR FISH INTO 5CM STRIPS AND PLACE INTO A MIXING BOWL
POUR MARINADE OVER FISH AND TOSS TO COMBINE, SET ASIDE
SOAK YOUR VERMICELLI NOODLES IN BOILING WATER FOR 2-3 MINUTES OR UNTIL TENDER. STRAIN, RINSE AND TOSS A TABLESPOON OF SESAME OIL THROUGH
TOAST YOUR PEANUTS IN A FRY PAN FOR A FEW MINUTES BEFORE ROUGHLY CRUSHING IN A MORTAR AND PESTLE
MAKE YOUR NUOC CHAM OR USE A STORE BOUGHT VIETNAMESE DIPPING SAUCE
HEAT 2 TABLESPOONS OF VEGETABLE OIL IN A FRY PAN OVER MEDIUM, HIGH HEAT
COOK OFF YOUR SLICED ONION FOR A FEW MINUTES, UNTIL IT BEGINS TO SOFTEN. REMOVE FROM HEAT
ADD YOUR FISH AND COOK FOR A FEW MINUTES ON ONE SIDE BEFORE FLIPPING, IT SHOULD BE GOLDEN. POUR OVER 1-2 TABLESPOONS OF WATER AND COVER WITH LID UNTIL COOKED THROUGH
STIR THROUGH THE ONION AS WELL AS MOST OF THE SPRING ONION BATONS AND DILL, USING A LARGE SPOON OR CHOP STICKS TO TOSS TOGETHER
TO ASSEMBLE, DIVIDE NOODLES BETWEEN BOWLS
TOP WITH FISH, MORE SPRING ONION, DILL, THE CRUSHED PEANUTS AND NUOC CHAM DRESSING. ENJOY!
