Turmeric Dill Fish with Noodles
Vietnamese cha ca la vong — golden turmeric-marinated cod pan-fried in oil with a shower of fresh dill and scallions, served over vermicelli with peanuts and a tangy dipping sauce. A Hanoi classic.
Ingredients
- 1.5 lbs cod fillets (or other firm white fish), cut into 2-inch pieces
- 1.5 tsp ground turmeric
- 2 tsp fresh ginger or galangal, grated
- 2 tbsp fish sauce
- 2 tsp shrimp paste or additional fish sauce
- 1 tsp granulated sugar
- 1/4 cup neutral oil
- 1 cup fresh dill, roughly chopped
- 6 scallions, cut into 2-in pieces
- 8 oz rice vermicelli noodles, cooked per package
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fish sauce (for dipping sauce)
- 1/4 cup fresh lime juice
- 2 tbsp sugar (for dipping sauce)
- 1/4 cup warm water (for dipping sauce)
- 2 fresh red chili, sliced
Instructions
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1
Make the nuoc cham dipping sauce: whisk 1/4 cup fish sauce (for dipping sauce), 1/4 cup fresh lime juice, 2 tbsp sugar (for dipping sauce), and 1/4 cup warm water (for dipping sauce) until sugar dissolves. Add 2 sliced fresh red chili. Set aside.
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2
Marinate the fish: toss 1.5 lbs cut into 2-inch pieces cod fillets (or other firm white fish) with 1.5 tsp ground turmeric, 2 tsp grated fresh ginger or galangal, 2 tbsp fish sauce, 2 tsp shrimp paste or additional fish sauce, and 1 tsp granulated sugar. Let marinate for 15 minutes.
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3
Cook 8 oz rice vermicelli noodles according to package directions. Drain and rinse with cold water. Divide among 4 bowls.
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4
Heat 1/4 cup neutral oil in a large non-stick skillet over medium-high heat. Add the marinated fish in a single layer. Cook for 3 minutes without moving. Carefully flip and cook another 3 minutes until the fish is golden, flaky, and cooked through to an internal temperature of 145°F (63°C).
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5
Scatter 6 cut into 2-in pieces scallions and 1 cup roughly chopped fresh dill over the fish in the pan. Toss briefly until the herbs are just wilted, about 30 seconds. Remove from heat.
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6
Serve the fish and herbs over 8 oz rice vermicelli noodles in each bowl. Scatter 1/4 cup roughly chopped roasted peanuts on top. Drizzle the dipping sauce over the bowl or serve on the side.