Recipe courtesy of Luke Nguyen
Fish Pan Fried with Turmeric and Dill: Cha Ca Hanoi
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 222
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 7
- Cholesterol
- 5
- Sodium
- 1609
- Total: 1 hr 31 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 6 min
Ingredients
2 pounds, 4 ounces/ 1 kg ling fillets
8 spring onions (scallions)
4 cloves garlic
1 tablespoon ground turmeric
2 teaspoons hot curry powder
2 tablespoons plain yogurt
4 ounces/125 ml fish sauce
3 tablespoons sugar
3 tablespoons vegetable oil
1 bunch fresh dill
4 1/2 ounces/ 125 g rice vermicelli, cooked
1 cup/ 250 ml fish stock
1 lemon
10 1/2 ounces/ 300 g bean sprouts
Directions
- Cut the ling fillet into 1 1/2-inch/4 cm pieces, place in a bowl and set aside.
- Put the white heads of the spring onions (reserving the stalks) and garlic in a mortar and pound to a paste. Add the turmeric, curry powder, yogurt, fish sauce, sugar, 2 tablespoons oil, and a 1/3 of the dill, roughly chopped, to the fish and mix well.
- Cover and marinate in the refrigerator for 1 hour.
- Thinly slice 4 of the green spring onion stalks.
- Heat a large frying pan over medium heat, add the remaining oil, then fry the fish fillets on one side for 30 seconds.
- Turn the fillets over, add the fish stock and simmer for 3 to 5 minutes, until the fish is cooked through. Remove the fish and squeeze over the juice from the lemon.
- Mix the bean sprouts, sliced spring onion, remaining dill and vermicelli together.
- Place into bowls and spoon over the fish fillets and sauce.