Hanoi turmeric fish with dill recipe

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If I"m not watching re-runs of Friends over & over again, I"m most likely watching food travel shows, such as No Reservationsand Bizarre Foods. It was on these shows that I first heard of Chả Cá Lã Vọng, introduced by their respective TV hosts, Anthony Bourdain và Andrew Zimmern. That"s right.I learned of this iconic Hanoi dish from two white men. This dish now appears in every Vietnam guide books & food shows, making famous a particular restaurant in Hanoi that has this and only this dish on their menu, Chả Cá Lã Vọng (yep, same name as the dish), located at 14 Pho phụ vương Ca,Hanoi,Vietnam.

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Chả Cá Lã Vọng is Hanoi"s famous fried fish with tumeric và dill. This dish is also known as Chả Cá Hà Nội, Chả Cá Thăng Long, or or just Chả Cá for short. When I think of Vietnamese cuisine, turmeric và dill do not come to lớn mind. In fact, I think this is only Vietnamese dish that utilizes dill. I rarely eat dill. They are usually a garnish on my deviled eggs.I wouldn"t think eating dill by the handful would be very appetizing, but I was pleasantly surprised with the use of dill (and turmeric) in this dish.

To prepare Chả Cá Lã Vọng, snakehead fish is filleted, cut into bite-sizes pieces, then marinated with turmeric,garlic, shallots, sugar & fish sauce. It"s grilled or baked beforehand but fried at table side in a sizzling cast iron skillet for a crispy outer crust. Loads of fresh dill is served with the fish, along with other assorted vegetables và Vietnamese herbs. The dill is quickly seared in the same sizzling hot skillet. Sizzling fried fish and semi-wilted dill are placed on a bed of rice noodles, then eaten together with chopped peanuts, sesame rice crackers và the infamous sauce,Mắm Nêm, a pungent fermented anchovy sauce. Mắm Nêmis an acquired taste. It"s smells lượt thích death but tastes delicious & is an important component to lớn the authenticity of the dish. Some restaurants bởi offer a mild alternative to Mắm Nêm for the weaklings.



Eating Chả Cá Lã Vọngis not only tasty but also a lot of fun because it involves tabletop cooking và do-it-yourself assembly. The dish và all of its accompaniment are complex in flavor và texture yet they come together harmoniously. It"s a must-try for all Vietnamese cuisine enthusiast.

For my recipe below, I lượt thích to coat the outside of the fish with a bit of corn starch then deep fry. This way it cooks up faster and more evenly. The high heat also brings out the vibrant yellow turmeric color. The fillets are then pan-fried at table-side, making the crust even crispier right before eating, but it"s mostly for show since it"s already cooked & crispy.

Other recipes điện thoại tư vấn for the use of galangal in the fish marinade. Galangal looks a lot lượt thích ginger but it"s lighter in color and woodier in texture. It has a citrusy lưu ý with a sharp flavor. It"s common in Thai, Malaysian & Indonesian cooking và not so much Vietnamese.I couldn"t find galangal so I omitted it entirely và the dish stil came out great. Obviously, it wasn"t too essential.

When preparing the Mắm Nêm sauce, bởi vì not use the sauce straight out of the bottle, even the ones labeled ready to use, Mắm Nêm pha Sẵn.It"s too salty. I prep mine with a little bit of fried lemon grass, crushed pineapples & a bit of sugar. These simple additions make the sauce more platable & less frightening.

Hanoi Fried Fish with Turmeric and Dill Recipe (Cha Ca La Vong)

Serves 5

Ingredients

Marinade

2 lbs firm white fish fillets (Traditionally, snakehead is used but you can use Tilapia or Catfish)

1 tablespoon turmeric powder

1 tablespoon minced garlic

1 tablespoon minced shallots

1/3 cup fish sauce

3 tablespoons granulated white sugar

3 tablespoons vegetable oil plus more for deep frying

1/3 cup corn starch

Sauces

Other Ingredients

1 bunch fresh dill

1 bunch green onions (about 5-8 sprigs, cut into 2 inch segments)

Rice vermicelli (cook per package instructions)

Chopped peanuts

Sesame rice paper (lightly wet with paper và microwave or grill until puffy)

Instructions

Cut the fillets into 1-1/2 inch pieces. Marinate with turmeric powder, garlic, shallots, fish sauce, sugar & 3 tablespoons vegetable oil for at least one hour or overnight in fridge.

Fill small pot with vegetable oil (add just enough lớn cover fish) & heat on high. Coat fillet with corn starch, dust off excess and deep fry for 2-3 minutes. Remove from oil & transfer fillet khổng lồ a plate lined with paper towels lớn absorb excess oil.

To serve, prepare a pan or cast iron skillet with a bit of vegetable oil on the bottom. Traditionally, lots of vegetable oil is used in the pan when serving table side but use less oil if preferred. Heat on high. Pan fry the precooked fish. Add a bit of dill & green onions to lớn the oil for a quick sear. Prepare a bowl of rice noodles. Transfer cooked fish and dill lớn the noodles. địa chỉ cửa hàng chopped peanuts, crumbled sesame rice crackers, & serve with your choice of dipping sauce.


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Hi! My name is Vicky Pham. A mother of two & wife of one.

In 2014, I quit the corporate world to focus on more important things — raising my children và taking care of my family.

When I’m not an uncompensated full-time taxi driver, personal chef, và laundry machine operator khổng lồ my two children, I spend my spare time practicing and perfecting traditional Vietnamese home cooking recipes.