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 servings
Cuisine: vietnamese
Ingredients: 600 g firm white fish fillet cut into 1-inch pieces; 2 tbsp fish sauce; 1 tsp turmeric powder; 1 pcs galangal grated; 0.5 tsp shrimp paste; 1 tsp sugar; 2 cup dill roughly chopped; 1 cup scallion cut into 2-inch pieces; 0.5 cup vegetable oil; 200 g vermicelli noodle cooked according to package directions; 0.5 cup roasted peanut crushed; 1 tbsp shrimp paste; 1 tbsp lime juice freshly squeezed; 1 tsp sugar; 1 pcs chili thinly sliced (optional)

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.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 666 kcal

Allergen information: may contain crustaceans, fish, gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gfirm white fish fillet, cut into 1-inch pieces
2 cupdill, roughly chopped
1 cupscallion, cut into 2-inch pieces
0.5 cupvegetable oil

marinade

2 tbspfish sauce
1 tspturmeric powder
1 pcsgalangal, grated
0.5 tspshrimp paste
1 tspsugar

for serving

200 gvermicelli noodle, cooked according to package directions
0.5 cuproasted peanut, crushed

sauce

1 tbspshrimp paste
1 tbsplime juice, freshly squeezed
1 tspsugar
1 pcschili, thinly sliced(optional)

Equipment

large skillet · spatula · mixing bowl · small bowl

The method

Step by step

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

Per serving

Nutrition

67%Score

Calories: 666.3kcal
Protein: 32.7g
Carbs: 50.3g
Fat: 38.1g
Fibre: 2.5g
Sugar: 3.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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