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 portioner
Cuisine: vietnamese
Ingredients: 600 g firm white fish fillet cut into 1-inch pieces; 2 spsk. fish sauce; 1 tsk. turmeric powder; 1 stk. galangal grated; 0,5 tsk. shrimp paste; 1 tsk. sugar; 2 kop dill roughly chopped; 1 kop scallion cut into 2-inch pieces; 0,5 kop vegetable oil; 200 g vermicelli noodle cooked according to package directions; 0,5 kop roasted peanut crushed; 1 spsk. shrimp paste; 1 spsk. lime juice freshly squeezed; 1 tsk. sugar; 1 stk. chili thinly sliced (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 1 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 666 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk, gluten, jordnødder og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

600 gfirm white fish fillet, cut into 1-inch pieces
2 kopdill, roughly chopped
1 kopscallion, cut into 2-inch pieces
0,5 kopvegetable oil

marinade

2 spsk.fish sauce
1 tsk.turmeric powder
1 stk.galangal, grated
0,5 tsk.shrimp paste
1 tsk.sugar

for serving

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

sauce

1 spsk.shrimp paste
1 spsk.lime juice, freshly squeezed
1 tsk.sugar
1 stk.chili, thinly sliced(valgfrit)

Udstyr

large skillet · spatula · mixing bowl · small bowl

Fremgangsmåde

Trin for trin

1
In a medium bowl, combine the fish sauce, turmeric powder, grated galangal, shrimp paste, and sugar for the marinade.
Ca. 2 min.
2
Add the fish pieces to the marinade and toss gently to coat thoroughly.
Ca. 1 min.
3
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
Ca. 30 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 6 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: The herbs should still be vibrant green.
11
Serve immediately with cooked vermicelli noodles, crushed roasted peanuts, and the prepared shrimp paste sauce.
Ca. 1 min.
Kokkens note: Encourage diners to mix everything together in their bowls.

Pr. portion

Næringsindhold

67%Score

Kalorier: 666,3kcal
Protein: 32,7g
Kulhydrat: 50,3g
Fedt: 38,1g
Kostfibre: 2,5g
Sukker: 3,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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