Cha Ca La Vong / Hanoi Fried Fish with Dill

• portions: 3 servings
• temps actif: 30 minutes
• temps total: 45 minutes

Ingrédients

1 lb White Fish Filet

1 tsp Turmeric Powder

1 tsp Grated Galangal Root

1 tsp Chicken Bouillon

1 tsp Sugar

1 tsp Fermented Shrimp Paste

1 tbsp Oil

Oil (For Frying)

2 tbsp Fermented Shrimp Paste

2 tbsp Sugar

2 tbsp Filtered Water

1 Lime (Juice)

1/2 tbsp Minced Garlic

1 -2 Thai Chili, Chopped

Dill

Green Onion

Vermicelli Noodles

Peanuts (Optional)

Instructions

Cha Ca La Vong

Cut white fish filet into bite-sized pieces. In a large bowl, marinate the fish with turmeric powder, grated galangal root, chicken bouillon, sugar, fermented shrimp paste, and oil. Mix well to ensure the fish is evenly coated

Cover and let the fish marinate in the fridge for 15-30 minutes

Then, add a generous amount of oil to a large skillet or pan on medium-high heat. Heat the oil to 350F

Add the marinated fish and lightly fry for 2-3 minutes on both sides or until golden brown

Remove the fish from the pan, and turn off the heat. While the oil is still hot, add in the dill and green onion and cook for 10-15 seconds to allow them to soften and release their aroma

Mam Tom Dipping Sauce:

In a small bowl or container, combine fermented shrimp paste, sugar, and filtered water

Add the lime juice, minced garlic, and finely chopped Thai chili. Mix well and adjust seasoning to taste

Serve:

Serve the fish with dill and green onions on a sizzling skillet or plate. Garnish with more fresh dill, green onions, and roasted peanuts (optional)

Pair with vermicelli noodles and mam tom dipping sauce, and enjoy!

Notes

Cha Ca La Vong is traditionally made with firm, white-fleshed fish like catfish or snakehead. However, during my fishing trip with Fish PNW, I found that Pacific Flounder (also known as Sanddab) makes an excellent substitute.