Chả Cá Lã Vọng (Turmeric Fish with Dill)
This traditional Hanoi dish features tender white fish marinated in turmeric and galangal, then pan-fried and served with an abundance of fresh dill and scallions. It's typically enjoyed with vermicelli noodles, peanuts, and a pungent shrimp paste sauce.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 666 kcal
Allergen information: may contain crustaceans, fish, gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gfirm white fish fillet, cut into 1-inch (2.5 cm) pieces
- 2 cupdill, roughly chopped
- 1 cupscallion, cut into 2-inch (5.1 cm) pieces
- 0.5 cupvegetable oil
marinade
- 2 tbspfish sauce
- 1 tspturmeric powder
- 1 pcsgalangal, grated
- 0.5 tspshrimp paste
- 1 tspsugar
for serving
- 200 gvermicelli noodle, cooked according to package directions
- 0.5 cuproasted peanut, crushed
sauce
- 1 tbspshrimp paste
- 1 tbsplime juice, freshly squeezed
- 1 tspsugar
- 1 pcschili, thinly sliced(optional)
Equipment
large skillet · spatula · mixing bowl · small bowl
The method
Step by step
- 1
In a medium bowl, combine the fish sauce, turmeric powder, grated galangal, shrimp paste, and sugar for the marinade.
About 2 min
- 2
Add the fish pieces to the marinade and toss gently to coat thoroughly.
About 1 min
- 3
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
About 30 min
Cook’s note: Marinating longer will result in deeper flavor.
- 4
Prepare the sauce by combining the shrimp paste, lime juice, and sugar in a small bowl; stir well until the sugar dissolves.
About 2 min
Cook’s note: Add a few drops of hot water if the shrimp paste is too thick to mix.
- 5
Stir in the sliced chili, if using, and set aside.
- 6
Heat a large skillet or cast-iron pan over medium-high heat, then add the vegetable oil.
About 3 min
Cook’s note: Use a generous amount of oil as the fish will absorb some and it helps cook the herbs later.
- 7
Once the oil is hot, add the marinated fish in a single layer, working in batches if necessary to avoid crowding the pan.
- 8
Cook the fish for 2-3 minutes per side, until golden brown and cooked through.
About 6 min
Cook’s note: Be careful not to overcook the fish, as it can become dry.
- 9
Once the fish is cooked, add the dill and scallions to the pan with the fish.
- 10
Toss gently and cook for 1-2 minutes, just until the herbs are slightly wilted.
About 2 min
Cook’s note: The herbs should still be vibrant green.
- 11
Serve immediately with cooked vermicelli noodles, crushed roasted peanuts, and the prepared shrimp paste sauce.
About 1 min
Cook’s note: Encourage diners to mix everything together in their bowls.
Per serving
Nutrition
- Calories
- 666.3kcal
- Protein
- 32.7g
- Carbs
- 50.3g
- Fat
- 38.1g
- Fibre
- 2.5g
- Sugar
- 3.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Chả Cá Lã Vọng in an airtight container in the refrigerator.
Gently reheat the fish and herbs in a pan over medium heat until warmed through, or microwave briefly.
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