Turmeric Fish w/ Dill (Chả Cá Thăng Long)
Herbs. I'm obsessed with them. Blame it on the fact that I'm Vietnamese, but this is one of the dishes I shamelessly devour handfuls with each bite because they all go so well together.
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (2-3 Servings)
1 CUP GREEN ONION, CUT IN 2 INCH PIECES
2 CUPS DILL, CHOPPED IN 1 INCH PIECES
ROASTED PEANUTS
VERMICELLI NOODLES
BUNCH OF MINT
BUNCH OF PERILLA LEAF
BUNCH OF CILANTRO
—Marinade
3 LB SEABASS, CUT IN 2 INCH PIECES
3 TSP TURMERIC POWDER
3 TBSP GARLIC, MINCED
3 TBSP SHALLOTS, MINCED
1 1/2 TSP SALT
1 1/2 TSP SUGAR
1 1/2 TSP OF FISH SAUCE
2 TBSP OF OIL
—Dipping Sauce (Mắm Nêm)
JUICE OF 2 LIMES
2 TBSP OF SUGAR
2 TBSP OF WATER
1 TSP FERMENTED SHRIMP PASTE
1 TSP GARLIC, MINCED
2 THAI CHILI, CHOPPED
Instructions
Mix the marinade in a bowl and put the fish in a ziplock bag. Mix well and let it sit for 30 minutes.
Prep the remaining ingredients and cook the noodles accordingly. Make the dipping sauce.
Cook the fish in a cast iron skillet for a few minutes on each side. Add in dill and green onion and gently fold them in until they wilt. Remove from heat and sprinkle peanuts. Eat with noodles, herbs, and drizzle the dipping sauce over.
Process
