Easy Recipe: Appetizing Vietnamese Turmeric & Dill Fish ‘Cha ca’

Vietnamese Turmeric & Dill Fish ‘Cha ca’.

You can have Vietnamese Turmeric & Dill Fish ‘Cha ca’ using 23 simple ingredients and 4 easy steps. Here is how you achieve yummy food.

Ingredients of Vietnamese Turmeric & Dill Fish ‘Cha ca’

  1. It’s 180 g of dried rice vermicelli (am using rice instead).
  2. Prepare 800 g of white fish fillets, sliced into 4cm side strips.
  3. You need 2 tbsp of vegetable oil.
  4. Prepare 1 tbsp of lime juice.
  5. It’s 1 of long red chili, finely sliced.
  6. Prepare 3 of spring onions, cut into batons.
  7. It’s 3 of spins of dill, cut into large pieces (remove any large stems).
  8. You need of Marinade :.
  9. It’s 1/3 cup of sliced spring onions.
  10. You need 3 of garlic cloves.
  11. You need 1/4 cup of fish sauce.
  12. You need 1 tbsp of turmeric.
  13. It’s 1 tsp of curry powder.
  14. It’s 1 tsp of sugar.
  15. Prepare 2 tbsp of vegetable oil.
  16. Prepare 2 tbsp of finely chopped dill.
  17. You need of Nuoc Cham Dressing :.
  18. You need 3 tbsp of white sugar.
  19. Prepare 3 tbsp of fish sauce.
  20. It’s 2 tbsp of white vinegar.
  21. Prepare 2 of garlic cloves, finely chopped.
  22. Prepare 1 of long red chilli, deseeded, finely chopped.
  23. Prepare 2 tbsp of lime juice.

Vietnamese Turmeric & Dill Fish ‘Cha ca’ instructions

  1. 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..
  2. 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..
  3. 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..
  4. Top noodles or rice with fish and the pan juices. Drizzle with nuoc Cham and add more dill or spring onion as needed..