Vietnamese Fish, known as “Cha Ca la Vong,” a simple yet complex flavored dish. Herbaceous, bright, dill combined with turmeric’s sweet earthiness and other aromatics create an unexpected delicious dish. Although the flavors are complex, the cooking process is not. This quick pan-grilled fish is, without a doubt, weeknight-friendly.
What is Vietnamese Turmeric Dill Fish
Cha Ca la Vong, a Vietnamese fish dish originated from the restaurants in Hanoi. Several versions exist of this recipe. However, a few ingredients always remain the same, dill, turmeric, and a fish-sauce (or shrimp paste) based marinade.
The Marinade:
Our marinade is similar to most of the original recipes. Using fish sauce as the base, we also add sweet dark soy sauce and Shaoxing wine for balance. Additionally, we add finely minced dill and green onions directly into the marinade. Usually, the herbs are just used in finishing the dish. This clearly adds another layer of herbaceous flavor.
Type of Fish:
The original type of fish used in this recipe is a type of Asian catfish. Our version uses Mahi-Mahi although any mild, firm, white flesh fish will work. Other fish options include cod, grouper, and sea bass. I don’t see why this recipe wouldn’t work with other seafood such as scallops, shrimp, or lobster. Admittedly, I have yet to try it. Let us know in the comments below if you have tried it with other types of seafood.
What to Serve With Vietnamese Fish:
Cha Ca Fish is traditionally served with vermicelli noodles. A thin rice noodle similar in size to angel hair pasta. While this is a perfectly great accompaniment to the fish. I prefer something slightly different that plays on the flavors of the fish. I find that our coconut rice recipe hits all the right notes. The slightly sweet, creamy coconut-scented jasmine rice plays well with the turmeric and spicy pan sauce. We also serve it with our Nam Jim dipping sauce for a special tangy heat.
Vietnamese Turmeric Dill Fish, Cha Ca La Vong
Ingredients
- 2 lbs skinless fish fillets firm white fleshed fish preferred
- canola oil for pan-frying
- 1 bunch dill divided
- 1 bunch green onion divided
- 3 Fresno peppers divided
- ΒΌ cup fish sauce
- 1 tbsp sweet dark soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp canola oil
- 1 tsp granulated white sugar
- 1 tbsp turmeric
- 1 tsp curry powder mild variety
- 4 garlic cloves minced
- 1 inch ginger minced
Instructions
- Cut fish fillets into 3-inch pieces, pat dry, and place in a single layer into a shallow dish, set aside.
- Make the marinade, in a food processor fitted with a steel blade. Add half the dill, green onions, and one of the Fresno chilis all roughly chopped (reserve the rest for finishing the dish) along with the fish sauce, sweet dark soy, Shaoxing wine, , canola oil, sugar, turmeric, curry powder, chopped garlic, and ginger in the bowl. Process mixture until it forms a loose paste. Spread this paste over the fish, making sure to cover both sides of the fish. Allow fish to marinade for 30 minutes maximum.
- While the fish is marinading, Prepare the remaining reserved vegetables. Pick through the dill, separate tender fronds from any of the thick stems. Discard the thick stems. Cut the remaining green onions into 3 inch pieces – using both the white and green parts. Thinly slice the remaining fresno pepper.
- In a large wide fry-pan or wok add enough oil to coat the bottom of the pan and high on medium-high until oil shimmers on the surface. Working quickly add the fish to the pan and sear for 3 – 4 minutes until the fish is golden brown on one side. Flip fish over, reduce the heat to a medium-low, add the remaining dill, green onion, chili, and any remaining marinade to the pan. Cook until fish is opaque and begins to flake, onions and dill are soft and pliable, and the marinade has slightly thickened to a sauce (approximately 4 – 6 minutes). Serve while still hot.
