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Vietnamese Style Fish with Turmeric & Dill
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Description
Cha Cá Thang Long (Vietnamese Style Fish with Turmeric & Dill).
Ingredients
- FOR THE FISH:
- 3 Tablespoons Vietnamese Fish Sauce
- 1 teaspoon Turmeric Powder
- 1 Tablespoon Fresh Garlic, Finely Minced
- ½ Tablespoons Fresh Ginger, Finely Grated
- 2 Tablespoons Shallots, Finely Diced
- 1 Tablespoon Fresh Dill Fronds, Chopped (for Marinade)
- ¼ teaspoons Black Pepper
- 1 pound Firm White Fish, Cut Into 2 Inch Pieces
- 3 Tablespoons Vegetable Oil, Divided
- 1 whole Small White Onion, Sliced
- 1 bunch Fresh Dill, Without Stems, Divided
- 4 whole Scallions, Sliced Into 2 Inch Segments, Divided
- _____
- FOR THE ACCOUTREMENTS:
- ½ cups Peanuts, Toasted And Roughly Chopped
- 1 package (8 Oz. Size) Vermicelli Noodles, Boiled According To Package Directions
- Nước Chấm (fish Dipping Sauce) Or Mắm Nêm (fermented Anchovy Dipping Sauce)
- ¼ cups Chili Paste (optional)
- 1 teaspoon Red Thai Chiles, Diced (optional)
- 5 sprigs Fresh Dill
Preparation
For the fish, 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.
In a large skillet, heat 1 tablespoon of oil. Cook the white onions until lightly golden. Add 1/3 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.
Remove fish the refrigerator and drain off the marinade. Using paper towels, pat off any excess liquid. Using the same skillet, heat the remaining 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, sauces, and any desired accoutrements.
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vickilynn on 5.11.2011
I like. I’m a big fan of Vietnamese food and miss it since I moved from California to rural Georgia. I learned to cook many dishes after the Vietnam war. My friend married a gal from Siagon and she taught me recipes. In exchange, I taught her to make meat loaf, lasange, and American foods. It was so much fun getting to know my friend’s new wife, An.