Photograph of the finished Cha ca La Vong turmeric fish

Vietnam · Chả cá Lã Vọng

Cha ca La Vong turmeric fish

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Catfish fillet Catfish fillet 1.6 lb
  • Photograph of Turmeric powder Turmeric powder 0.4 oz
  • Photograph of Galangal Galangal 1.4 oz
  • Photograph of Fermented rice Fermented rice 2.8 oz
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 1.1 oz
  • Photograph of Dill Dill 7.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Fresh rice noodles Fresh rice noodles 1.1 lb
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Slice the catfish into 3 cm thick pieces and pat dry with paper towels.
  2. 2 Crush galangal to extract the juice, mix it with turmeric powder, fermented rice paste, and shrimp paste, then marinate the fish for 30 minutes in the refrigerator.
  3. 3 Grill the fish over charcoal or in the oven for 12 minutes until seared and infused with turmeric flavor.
  4. 4 Heat the oil in a pan until very hot, then add the fish and fry for another 4 minutes.
  5. 5 Add the dill and chopped scallions to the pan, stir-fry for 1 minute until just wilted, then remove from heat.
  6. 6 Serve hot with rice noodles, roasted peanuts, and whipped shrimp paste with lime juice.

With an appliance

  • Air fryer 43 min

    Replace steps 3 and 4: spray oil on the marinated fish, fry at 190 degrees for 12 minutes, flip at the 7th minute, then increase to 200 degrees for the last 3 minutes; step 5 still involves tossing the dill and green onions in the pan for 1 minute.

Start cooking