Vietnamese Turmeric Fish (Cha Ca La Vong)

Vietnamese Turmeric Fish (Cha Ca La Vong)

from cooking-therapy.com
50 min
4 servings

This Vietnamese Turmeric Fish is a traditional dish from Hanoi. It includes fish seasoned with turmeric, dill, and green onions, all served in a vermicelli bowl.

Ingredients

  • 1 lb tilapia (cut into 1 1/2 inch pieces)
  • 1 tsp turmeric powder
  • 2 cloves garlic (minced)
  • 1 tbsp ginger (minced)
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp granulated sugar
  • 1 tbsp fish sauce
  • 2 tbsp shallots (minced)
  • 1 tbsp dill (minced)
  • 1 stalk green onion (minced)
  • 1 package vermicelli noodles
  • 1 head lettuce
  • mint
  • 2 tbsp peanuts (toasted and chopped)
  • 1/3 cup Vietnamese dipping sauce
  • 2 tbsp fried shallots (optional)

Directions

  1. 1

    Add the tilapia to a bowl with all the ingredients through the fish sauce. Mix and marinate for 15 minutes. Make sure the fish is coated in the marinade.

  2. 2

    While the tilapia is marinating, prep your other ingredients. Mince your shallots, dill, and green onions. Cook your vermicelli noodles.

  3. 3

    After the tilapia is done marinating, heat 2 tablespoons of oil over medium high heat. Add in the shallots and cook for a minute until they are shiny. Add the tilapia and marinade to the pan. Cook the tilapia for 2 minutes on each side.

  4. 4

    Add in the dill and green onion. Cook for another 30 seconds. Remove from the heat.

  5. 5

    Assemble your vermicelli bowl! Add vermicelli and lettuce to a bowl. Top with tilapia, fried shallots, mint and peanuts. Drizzle Vietnamese dipping sauce over the top and serve.