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We hope you got insight from reading it, now let’s go back to vietnamese turmeric & dill fish ‘cha ca’ recipe. You can have vietnamese turmeric & dill fish ‘cha ca’ using 23 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Vietnamese Turmeric & Dill Fish ‘Cha ca’:
- Use 180 g dried rice vermicelli (am using rice instead)
- Take 800 g white fish fillets, sliced into 4cm side strips
- You need 2 tbsp vegetable oil
- Provide 1 tbsp lime juice
- Prepare 1 long red chili, finely sliced
- Use 3 spring onions, cut into batons
- Prepare 3 spins of dill, cut into large pieces (remove any large stems)
- Provide Marinade :
- Take 1/3 cup sliced spring onions
- Provide 3 garlic cloves
- Get 1/4 cup fish sauce
- Provide 1 tbsp turmeric
- Get 1 tsp curry powder
- Take 1 tsp sugar
- Prepare 2 tbsp vegetable oil
- Prepare 2 tbsp finely chopped dill
- Prepare Nuoc Cham Dressing :
- Use 3 tbsp white sugar
- Take 3 tbsp fish sauce
- Take 2 tbsp white vinegar
- Get 2 garlic cloves, finely chopped
- Take 1 long red chilli, deseeded, finely chopped
- Take 2 tbsp lime juice
Instructions to make Vietnamese Turmeric & Dill Fish ‘Cha ca’:
- Soak the vermicelli noodles in just boiled water for 2 minutes or until tender. Drain and divide among serving bowls. Or if you use rice instead, cook the rice as normally.
- For the marinade, use a mortar and pestle to pound the spring onions 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 heat. Add the fish, spreading the pieces out in the pan. Allow to cook on first side until golden(about 2-3 mins) then gently turn the fish over, sprinkle over 2 tbsp of water. Cover with a lid and cook for 2-3 mins or until fish is just cooked. Scatter over most of the spring onions 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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