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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.

40 minMediumServes 4410 cal/serving

VietnameseDinnerStovetopPescatarianHigh ProteinDairy-FreeEgg-FreePork-FreeCorn-Free

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

  1. 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.

  2. 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.

  3. 3

    Cook 8 oz rice vermicelli noodles according to package directions. Drain and rinse with cold water. Divide among 4 bowls.

  4. 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).

  5. 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.

  6. 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.

Questions

How long does Turmeric Dill Fish with Noodles 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 Turmeric Dill Fish with Noodles?

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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