Chả Cá Lã Vọng | Vietnamese Fish with Turmeric and Dill
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30 min
Quick
Sezamo
O călătorie culinară autentică la Hanoi: file fraged de pește alb marinat în turmeric și ghimbir, rumenit la wok cu mărar din abundență și ceapă verde, servit pe pat de tăiței de orez și arahide crocante.
Ingredients
Preparation method
Cut the white fish fillet into bite-sized pieces (cubes of about 3-4 cm). In a bowl, grate the fresh ginger and crush the garlic cloves. Mix them with the ground turmeric, fish sauce, and a tablespoon of sunflower oil. Add the fish pieces, gently toss to coat them evenly with the flavorful marinade, and refrigerate for 15-20 minutes.
Boil the rice noodles according to the package instructions (usually 3-4 minutes in boiling water). Rinse them immediately under cold running water to stop the cooking process and leave them to drain. Roughly chop the fresh dill and cut the spring onions into 4-5 cm pieces.
Heat the remaining oil in a large pan or wok over medium-high heat. Add the marinated fish pieces and sear them for 2-3 minutes on each side until golden brown and cooked through.
Chef's tip
For an even more intense flavor, you can lightly toast the peanuts in a dry pan for 1 minute before serving.
You can use any firm white fish fillet, such as cod, pike-perch, sea bass, or sea bream.
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25 min
Under an hour
