Chả Cá (Vietnamese Tumeric Fish with Dill)
4 catfish fillets, cut in 1" pieces
1 tbs. rice flour
2 tbs Greek yogurt
1-2 tsp ground tumeric
1 inch galangal, ground in a mortar and pestel
1 tbs vegetable oil
1/2 tsp. shrimp paste (mam tom)
Marinated for at least 4 hrs.
Bake at 400 for 5-8 minutes or until browned.
Fry in oil with
1 cup fresh dill
1 cup green onion, cut in 1" long slices
until fish is crisp, about 2-3 minutes.
Black sesame chips (banh trang)
Mam tom (shrimp paste mixed with lime juice and equal portions sugar and rice whiskey)
Lettuce and herbs (IE: garlic chives, purple Thai basil, mint , cilantro)