Main Course

Chả Cá Lã Vọng (Turmeric Fish with Dill)

Name: Chả Cá Lã Vọng (Turmeric Fish with Dill)
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 racions
Cuisine: vietnamese
Ingredients: 600 g firm white fish fillet cut into 1-inch pieces; 2 cs fish sauce; 1 ct turmeric powder; 1 u galangal grated; 0,5 ct shrimp paste; 1 ct sugar; 2 tassa dill roughly chopped; 1 tassa scallion cut into 2-inch pieces; 0,5 tassa vegetable oil; 200 g vermicelli noodle cooked according to package directions; 0,5 tassa roasted peanut crushed; 1 cs shrimp paste; 1 cs lime juice freshly squeezed; 1 ct sugar; 1 u chili thinly sliced (opcional)

This traditional Hanoi dish features tender white fish marinated in turmeric and galangal, then pan-fried and served with an abundance of fresh dill and scallions. It's typically enjoyed with vermicelli noodles, peanuts, and a pungent shrimp paste sauce.

Una recepta original de Forkin

Temps total: 1 h 20 min
Racions: 4
Dificultat: Mitjana
Per ració: 666 kcal

Informació sobre al·lèrgens: pot contenir crustacis, peix, gluten, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

600 gfirm white fish fillet, cut into 1-inch pieces
2 tassadill, roughly chopped
1 tassascallion, cut into 2-inch pieces
0,5 tassavegetable oil

marinade

2 csfish sauce
1 ctturmeric powder
1 ugalangal, grated
0,5 ctshrimp paste
1 ctsugar

for serving

200 gvermicelli noodle, cooked according to package directions
0,5 tassaroasted peanut, crushed

sauce

1 csshrimp paste
1 cslime juice, freshly squeezed
1 ctsugar
1 uchili, thinly sliced(opcional)

Estris

large skillet · spatula · mixing bowl · small bowl

Elaboració

Pas a pas

1
In a medium bowl, combine the fish sauce, turmeric powder, grated galangal, shrimp paste, and sugar for the marinade.
Uns 2 min
2
Add the fish pieces to the marinade and toss gently to coat thoroughly.
Uns 1 min
3
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
Uns 30 min
Nota de cuina: Marinating longer will result in deeper flavor.
4
Prepare the sauce by combining the shrimp paste, lime juice, and sugar in a small bowl; stir well until the sugar dissolves.
Uns 2 min
Nota de cuina: Add a few drops of hot water if the shrimp paste is too thick to mix.
5
Stir in the sliced chili, if using, and set aside.
6
Heat a large skillet or cast-iron pan over medium-high heat, then add the vegetable oil.
Uns 3 min
Nota de cuina: Use a generous amount of oil as the fish will absorb some and it helps cook the herbs later.
7
Once the oil is hot, add the marinated fish in a single layer, working in batches if necessary to avoid crowding the pan.
8
Cook the fish for 2-3 minutes per side, until golden brown and cooked through.
Uns 6 min
Nota de cuina: Be careful not to overcook the fish, as it can become dry.
9
Once the fish is cooked, add the dill and scallions to the pan with the fish.
10
Toss gently and cook for 1-2 minutes, just until the herbs are slightly wilted.
Uns 2 min
Nota de cuina: The herbs should still be vibrant green.
11
Serve immediately with cooked vermicelli noodles, crushed roasted peanuts, and the prepared shrimp paste sauce.
Uns 1 min
Nota de cuina: Encourage diners to mix everything together in their bowls.

Per ració

Nutrició

67%Puntuació

Calories: 666,3kcal
Proteïnes: 32,7g
Hidrats de carboni: 50,3g
Greixos: 38,1g
Fibra: 2,5g
Sucre: 3,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Chả Cá Lã Vọng in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat the fish and herbs in a pan over medium heat until warmed through, or microwave briefly.