Vietnamese Turmeric & Dill Fish ‘Cha ca’
Vietnamese Turmeric & Dill Fish ‘Cha ca’

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vietnamese turmeric & dill fish ‘cha ca’. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vietnamese Turmeric Fish (Cha Ca La Vong) This Vietnamese Turmeric Fish is a traditional dish from Hanoi. Fried Fish with Lemongrass or Cá Chiên Sả is the simplest way to have fish in everyday Vietnamese home cooking. The marinade is a simple mixture of lemongrass, garlic, salt, pepper and a bit of ground turmeric for color. Red pepper flakes are added for a spicy version.

Vietnamese Turmeric & Dill Fish ‘Cha ca’ is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Vietnamese Turmeric & Dill Fish ‘Cha ca’ is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook vietnamese turmeric & dill fish ‘cha ca’ using 23 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vietnamese Turmeric & Dill Fish ‘Cha ca’:
  1. Take 180 g dried rice vermicelli (am using rice instead)
  2. Prepare 800 g white fish fillets, sliced into 4cm side strips
  3. Prepare 2 tbsp vegetable oil
  4. Prepare 1 tbsp lime juice
  5. Prepare 1 long red chili, finely sliced
  6. Prepare 3 spring onions, cut into batons
  7. Prepare 3 spins of dill, cut into large pieces (remove any large stems)
  8. Make ready Marinade :
  9. Take 1/3 cup sliced spring onions
  10. Make ready 3 garlic cloves
  11. Get 1/4 cup fish sauce
  12. Make ready 1 tbsp turmeric
  13. Take 1 tsp curry powder
  14. Prepare 1 tsp sugar
  15. Prepare 2 tbsp vegetable oil
  16. Take 2 tbsp finely chopped dill
  17. Take Nuoc Cham Dressing :
  18. Get 3 tbsp white sugar
  19. Take 3 tbsp fish sauce
  20. Take 2 tbsp white vinegar
  21. Get 2 garlic cloves, finely chopped
  22. Get 1 long red chilli, deseeded, finely chopped
  23. Prepare 2 tbsp lime juice

Add fish and toss to coat; season with salt and pepper. The base of Cha Ca La Vong is similar to many Vietnamese dishes: fish sauce, garlic, lime juice, and sugar. But the turmeric and dill give it a whole new dimension, both bright and pungent at the same time. The invasive deep yellow sauce bleeds into everything it sits upon, usually a nest of fresh rice noodles (bun) and crunchy greens.

Instructions to make Vietnamese Turmeric & Dill Fish ‘Cha ca’:
  1. Soak the vermicelli noodles in just boiled water for 2 minutes or until tender. Drain and divide among serving bowls. Or if you use rice instead, cook the rice as normally.
  2. For the marinade, use a mortar and pestle to pound the spring onions and garlic to a rough paste. Stir through the remaining ingredients. Pour the marinade into a large bowl. Add the fish and toss to coat.
  3. Heat the vegetable oil in a large non stick frying pan over medium high heat. Add the fish, spreading the pieces out in the pan. Allow to cook on first side until golden(about 2-3 mins) then gently turn the fish over, sprinkle over 2 tbsp of water. Cover with a lid and cook for 2-3 mins or until fish is just cooked. Scatter over most of the spring onions and dill (leave some for serving). Pour over lime juice and remove from heat.
  4. Top noodles or rice with fish and the pan juices. Drizzle with nuoc Cham and add more dill or spring onion as needed.

But the turmeric and dill give it a whole new dimension, both bright and pungent at the same time. The invasive deep yellow sauce bleeds into everything it sits upon, usually a nest of fresh rice noodles (bun) and crunchy greens. Turmeric (pronounced / ˈ t ɜːr m ər ɪ k /, also / ˈ t uː m ər ɪ k / or / ˈ tj uː m ər ɪ k /) is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. Mix the first measurement of oil, sugar, salt, fish sauce, shallot, turmeric, ginger and garlic together in a bowl. Leave to marinade for half an hour to a couple of hours before cooking.

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