Cuisine: Vietnamese
Prep time:
Cook time:
Serves: 4
This heady mix of turmeric, dill, fish paste, chilli & lime is a true feast for the senses. Hailing from Hanoi, this Vietnamese classic, known as Cha Ca La Vong, never fails to please. We used our Herbie’s Golden Grill with Turmeric for some added flavour, but you can just use all turmeric and still get a fantastic result.
| Nutritional Information | Per 100g |
| Serving size: | 215g |
| Calories: | 488 |
| Fat: | 24g |
| Saturated fat: | 4g |
| Carbohydrates: | 35g |
| Sugar: | 5.2g |
| Sodium: | .46g |
| Fiber: | 2.1g |
| Protein: | 31g |
Ingredients
- 750 g white fish such as sea bass, sea bream, cod or hake, cut into roughly 5cm pieces
- 2 tbsp vegetable oil
- marinade:
- 2 tbsp vegetable oil
- 1 tbsp caster sugar
- 1 tsp shrimp paste
- ½ tbsp Herbie’s Turmeric Ground
- 1 tbsp Herbie’s Golden Grill with Turmeric
- 1 tbsp Herbie’s Garlic Powder
- 1 tsp Herbie’s Ground Ginger
- dressing:
- 2 freshly squeezed limes
- 2 tbsp caster sugar
- 2 tbsp warm water
- 2 tsp shrimp paste
- 1 clove garlic, crushed
- ½ fresh long red chilli, finely diced
- to serve:
- 200g rice vermicelli
- 1 red shallot, halved and sliced
- 6 spring onions, finely sliced diagonally 6
- 1 bunch dill, roughly chopped
- ½ cup crushed toasted peanuts
Instructions
- Combine all marinade ingredients in a large bowl and thoroughly coat pieces of fish. Ideally marinade for 1-3 hours, but not essential.
- For dipping sauce, mix all ingredients together and stir until sugar dissolves. Set aside for serving.
- Cook rice vermicelli in boiling water for 5 minutes until soft, then rinse under cold water for 2 minutes. Once well drained, place in serving bowl and cover until ready to serve.
- In a large frying pan, heat 2 tbsp vegetable oil. Depending on the fish, it will need 2-3 minutes each side to cook through.
- To serve; place vermicelli in a bowl, then top with fish, shallots, spring onions, dill, peanuts and dressing.
