Cha Ca La Vong: Turmeric Fish with Dill & Vermicelli

July 8, 2022
Serves
2
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
Steps
  1. Mix marinade ingredients together in a medium bowl. Add fish and marinate for about 30-60 minutes.
  2. Meanwhile, whisk together all dressing ingredients and set aside.
  3. Pan fry marinated fish in oil over high heat until almost fully done. Add fresh herbs and scallion and cook for another minute.
  4. In a bowl, add cooked fish on top of vermicelli, and garnish with additional fresh herbs plus toasted peanuts. Add dressing to taste.