Cha Ca

Name: Cha Ca
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs white fish fillets, cubed; 1 tsp ground turmeric; 2 tbsp fresh galangal, minced; 4 garlic cloves, minced; 2 tbsp fish sauce; 3 tbsp vegetable oil; 2 cups fresh dill, chopped; 6 scallions, sliced

Firm white fish marinated in turmeric and aromatics, pan-fried with fresh dill and scallions.

35 minMediumServes 4280 cal/serving

VietnameseDinnerStovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreeSoy-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

1.5 lbs white fish fillets, cubed
1 tsp ground turmeric
2 tbsp fresh galangal, minced
4 garlic cloves, minced
2 tbsp fish sauce
3 tbsp vegetable oil
2 cups fresh dill, chopped
6 scallions, sliced

Instructions

1

In a large bowl, mix 1 tsp ground turmeric, 2 tbsp minced fresh galangal, 4 minced garlic cloves, and 2 tbsp fish sauce.
2

Add 1.5 lbs cubed white fish fillets and toss to coat, then marinate for 20 minutes.
3

Heat 3 tbsp vegetable oil in a large skillet over medium-high heat.
4

Add 1.5 lbs cubed white fish fillets and sear for 3 to 4 minutes per side until cooked through and internal temperature reaches 145°F.
5

Toss in 2 cups chopped fresh dill and 6 sliced scallions, cooking for 1 minute until wilted before serving.

Questions

How long does Cha Ca keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Cha Ca?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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