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 Roast