Chả Cá Lá Vọng — Hanoi Turmeric Fish with Dill

Shopping list

• 500 g firm white fish fillets (cod, haddock, or catfish) — cut into 3 cm chunks

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• 1.5 tsp ground turmeric

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• 15 g fresh galangal — finely grated (or ginger as substitute)

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• 2 tbsp fish sauce

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• 3 tbsp vegetable oil — for frying

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• 4 piece spring onions — cut into 4 cm lengths

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• 50 g fresh dill — roughly chopped

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• 50 g roasted peanuts — roughly crushed

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• 200 g rice vermicelli noodles — cooked and drained

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• 1 piece lime — cut into wedges

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• 0.5 tsp caster sugar

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• 0.5 tsp shrimp paste — optional, for dipping sauce

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Step by step

1. 1

   In a bowl, combine the turmeric, galangal, fish sauce, and sugar. Add the fish chunks and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours.

2. 2

   Cook the rice vermicelli according to packet instructions, drain, and divide among serving bowls.

3. 3

   Heat 2 tablespoons of vegetable oil in a large frying pan or wok over high heat until shimmering.

4. 4

   Add the marinated fish in a single layer (work in batches if necessary) and fry for 2– 3 minutes on each side until golden and just cooked through. Remove and set aside on a plate.

5. 5

   In the same pan, add the remaining tablespoon of oil. Toss in the spring onions and stir-fry for 1 minute until fragrant and slightly softened.

6. 6

   Return the fish to the pan, add the fresh dill, and toss gently for 30 seconds until the dill wilts and releases its aroma. Remove from heat immediately.

7. 7

   Divide the fish and dill mixture over the bowls of vermicelli noodles.

8. 8

   Sprinkle generously with crushed peanuts and serve with lime wedges on the side.

9. 9

   Optionally, prepare a small dipping sauce by mixing shrimp paste with a squeeze of lime and a little water, serving it alongside.

10. 10

    Eat by mixing the fish, noodles, herbs, and peanuts together, squeezing lime juice over the top.