Chả Cá – Vietnamese Fish with Turmeric and Dill
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30 min
Quick
Sezamo
Chả Cá Lã Vọng este un preparat legendar vietnamez din Hanoi: pește alb marinat cu turmeric și ghimbir, tras la tigaie cu mărar proaspăt și ceapă verde din abundență, servit pe pat de tăiței de orez și arahide crocante.
Ingredients
Preparation method
Marinating and preparation
Cut the white fish fillet into bite-sized pieces (cubes of about 3-4 cm). Finely grate the ginger and crush the garlic cloves.
In a large bowl, mix the ground turmeric with the grated ginger, crushed garlic, 1 tablespoon of fish sauce, brown sugar, and 1 tablespoon of sunflower oil. Add the fish pieces, mix gently to coat them evenly with the aromatic marinade, and leave in the refrigerator for 15-20 minutes.
Prepare the rice noodles according to the package instructions (usually soak in hot water for 4-5 minutes, then rinse with cold water and drain well). Chop the fresh dill coarsely and cut the green onions lengthwise into 4-5 cm strips.
Chef's tip
You can use any firm-fleshed white fish fillet, such as cod, pike-perch, or sea bass, so the pieces remain tender and intact during cooking.
The secret to the authenticity of this iconic Hanoi dish is the generous use of fresh dill combined with warm turmeric.
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25 min
Under an hour
