Vietnamese Turmeric Fish (Chả Cá)

 Chả Cá is a fish dish originating from north Vietnam.  Tumeric marinated fish is grilled table-side, which was always fun for me as a kid.  The fish is served with rice noodles, peanuts, and plenty of dill!  All these great flavors combine to make a delicious, yet light, bowl of savory, crunchy, satisfying goodness!  For our last visit to Houston, I had my mom teach me how to make this dish.  Here's her version:


Ingredients:
4 monk fish or 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 (or mustard powder)
1 tbs vegetable oil
1/2 tsp. shrimp paste (mam tom)
3 green onions, white parts smashed (save greens parts as below)

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. 

Serve with:
Black sesame chips (banh trang)
Vermicelli noodles
Roasted peanuts
Nước mắm 
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)






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