Cha Ca La Vong: Turmeric Fish with Dill & Vermicelli

Name: Cha Ca La Vong: Turmeric Fish with Dill & Vermicelli
Yield: 2
Ingredients: - FISH; 12 oz Firm White Fish; - MARINADE; 1/2 tsp Turmeric; 1 tsp Fish Sauce; 2 tbsp, plain Coconut Yogurt; 3 tbsp Oil; 1 clove, minced Garlic; 1 small, minced Shallot; 2-inch piece, minced Galangal; 2/3 cup, rough chopped Dill; 2/3 cup, rough chopped Cilantro; 2 sliced Scallions; - DRESSING; 1, minced Lemongrass; 1 1/2 tbsp Tamari; 1 tbsp Fish Sauce; 1 tsp Coconut Sugar; 1/2 , deseeded and minced Thai Chili; 1 clove, minced Garlic; 1/3 cup fresh, minced Pineapple; - ASSEMBLY; 6 oz, cooked Thin Vermicelli Noodles; to serve Fresh Herbs; to serve Peanuts

By Chef Jo Ann Kim

July 8, 2022

Serves

Ingredients

FISH

Firm White Fish

12 oz

MARINADE

Turmeric

1/2 tsp

Fish Sauce

1 tsp

Coconut Yogurt

2 tbsp, plain

Oil

3 tbsp

Garlic

1 clove, minced

Shallot

1 small, minced

Galangal

2-inch piece, minced

Dill

2/3 cup, rough chopped

Cilantro

2/3 cup, rough chopped

Scallions

2 sliced

DRESSING

Lemongrass

1, minced

Tamari

1 1/2 tbsp

Fish Sauce

1 tbsp

Coconut Sugar

1 tsp

Thai Chili

1/2 , deseeded and minced

Garlic

1 clove, minced

Pineapple

1/3 cup fresh, minced

ASSEMBLY

Thin Vermicelli Noodles

6 oz, cooked

Fresh Herbs

to serve

Peanuts

to serve

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Steps

Mix marinade ingredients together in a medium bowl. Add fish and marinate for about 30-60 minutes.
Meanwhile, whisk together all dressing ingredients and set aside.
Pan fry marinated fish in oil over high heat until almost fully done. Add fresh herbs and scallion and cook for another minute.
In a bowl, add cooked fish on top of vermicelli, and garnish with additional fresh herbs plus toasted peanuts. Add dressing to taste.