Sunday, September 22, 2019

Vietnamese Turmeric & Dill Fish ' Cha Ca'

A friend suggested that I should try out Marion's 'Cha Ca' and after logging into her Youtube channel, I knew I had to try it out and truly it was one good one. So flavour packed with the fresh dill and fish sauce and those homegrown fresh turmeric . Every mouthful is mind blowing and I know it has to be added to my dinner menu list from now on.  Vietnamese dish from my kitchen to my dining table.  The Nuoc Cham dressing was good too.  I chose smoked rice over vermicelli noodles.You can have the 'cha ca' topped over vermicelli noodles or rice.

 best to marinate fish fillets
with the marinade ingredients for at least
1 hours or overnight for deeper flavor

I used red snapper fillets

 I marinated the fish fillets with the
aromatics for 3 hours

a very delicious vietnamese dish 
that we can all cook from home

Vietnamese Turmeric & Dill Fish  ' Cha Ca'  - Marion's Kitchen


180g (6.3 oz) dried rice vermicelli ( I used  smoked rice )
800g (1.7 lb) white fish fillets, sliced into 4cm wide strips
2 Tbsp vegetable oil
1 Tbsp lime juice
1 long red chilli, finely sliced
3 spring onions (scallions), cut into batons
3 sprigs of dill, cut into large pieces (but remove any large stems)

1/3 cup sliced spring onion (scallions)
3 garlic cloves
¼ cup fish sauce
1 Tbsp turmeric
1 tsp curry powder
1 tsp sugar
2 Tbsp vegetable oil
2 tbsp finely chopped dill

Nuoc Cham Dressing:
3 Tbsp white sugar
3 Tbsp fish sauce
2 Tbsp white vinegar
2 garlic cloves, finely chopped
1 long red chilli, deseeded, finely chopped
2 Tbsp lime juice

For the marinade, use a mortar and pestle to pound the spring onion 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.

Heat the vegetable oil in a large non-stick frying pan over medium-high het. Add the fish, spreading the pieces out in the pan. Allow to cook on the first side until golden (about 2-3 minutes). Then gently turn the fish over, sprinkle over 2 tablespoons of water.  Cover with a lid and cook for  2-3 minutes or until fish is just cooked.  Scatter over most of the spring onion and dill (leave some for serving). Pour over lime juice and remove from heat.

Top noodles or rice with fish and the pan juices. Drizzle with nuoc cham and add more dill or spring onion as needed.



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