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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 20 min
Porcje: 4
Trudność: Średni
Na porcję: 666 kcal

Informacja o alergenach: może zawierać skorupiaki, ryby, gluten, orzeszki ziemne i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

600 gfirm white fish fillet, cut into 1-inch pieces
2 szklankadill, roughly chopped
1 szklankascallion, cut into 2-inch pieces
0,5 szklankavegetable oil

marinade

2 łyżkafish sauce
1 łyżeczkaturmeric powder
1 szt.galangal, grated
0,5 łyżeczkashrimp paste
1 łyżeczkasugar

for serving

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

sauce

1 łyżkashrimp paste
1 łyżkalime juice, freshly squeezed
1 łyżeczkasugar
1 szt.chili, thinly sliced(opcjonalnie)

Sprzęt

large skillet · spatula · mixing bowl · small bowl

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

67%Ocena

Kalorie: 666,3kcal
Białko: 32,7g
Węglowodany: 50,3g
Tłuszcz: 38,1g
Błonnik: 2,5g
Cukry: 3,3g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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