Cha Ca (Vietnamese Turmeric Fish with Dill)
Here's a recipe for Vietnamese Turmeric Fish with Dill, also known as Cha Ca La Vong. This fish recipe can be prepared ahead of time or same day and is perfect as a last-minute dinner idea. It tastes as good or even better than Vietnamese take-out!
Ingredients
- 1¼ pounds fresh tilapia fillets or any firm white fish, (pat dry with paper towels and cut into 2-inch pieces) see note #1
Marinade:
- 1½ teaspoons fish sauce
- 3 garlic cloves, (minced)
- 1½ tablespoons minced shallots
- 1½ teaspoons turmeric powder
- 3 tablespoons neutral oil
- ½ teaspoon kosher salt
- ½ teaspoon white sugar
Stir-Fry:
- 1 small onion, (sliced)
- 8 scallions, (cut into thirds) see note #2
- 2 oz fresh dill, (cut into thirds)
- 5½ tablespoons neutral oil
Serving:
- roasted peanuts, (as needed)
- Vietnamese vermicelli noodles, (as needed, cook according to the packaging)
Instructions
- In a large bowl combine the fish fillets and marinade sauce. Cover the bowl with plastic wrap and marinate for 30 minutes or up to overnight.
- In a non-stick skillet, preheat 3-4 tablespoons of oil over medium-high heat. Cook the fillets for about 2 minutes on each side or until golden brown and cooked through. Taste the fish and add more salt if necessary. Transfer them to a plate. Set them aside.
- Wipe the pan clean with paper towels(see note #3). Heat 1½ tablespoons of oil. Cook the sliced onion and half of the green onions just until translucent. Add half of the dills and toss for 30 seconds or until wilted.
- Add the fish back to the pan. Add the remaining dills and green onions on top. Continue cooking for a few minutes until the fish is just warm enough.
- Divide noodles, fish mixture, and peanuts among bowls. Serve with Nuoc Cham.
Notes
- White Fish. Any firm white fish such as cod, catfish, haddock, and snapper will also work.
- Scallions. I cut the green onion in two ways. The first way is to chop the green onions for stir-frying. The second is to make a curled, shredded green onion for toppings (as you can see in the pictures). To shred the onion, you can use an onion shredder or use a sharp knife to cut the green onions lengthwise, then julienne it into long and thin strips. Place the julienned green onion in cold water for 10 minutes to curl them. This method is easier using a tool, so if you're doing it by hand and it's too difficult you can just chop them as you did the others
- Skillet. Use a non-stick skillet to make it easier to pan-sear the fish without breaking them. Once you've finished pan-sear the fish, you can cook the aromatics along with the fish in a fajita-style cast iron skillet. This is an optional step for those of you that want to serve the dish as you'd find it at the restaurant. With this better presentation, you may find bigger appetites for those eating it.
- Do not overcrowd the pan. Pan-sear the fish fillets in batches if necessary so the fish fillets aren't overlapping each other. You want to cook the fish fillets in a single layer so the meat gets browned but stays moist.
- Nuoc Cham Dipping Sauce. Here's the recipe for Vietnamese dipping sauce.
- Nutrition Facts. It doesn't include the roasted peanut, dipping sauce, and vermicelli noodles.
- Cooking Time. Cooking times may vary depending on the thickness of your fish fillets, the type of stove, and the type of skillet you are using. A good rule of thumb is to cook the fish to an internal temperature of 145 °F or until the fish flakes easily.
- Fish. Don't forget to pat the fish fillets dry with paper towels before marinating.
- Store. Let the leftover cools down before refrigerating. Transfer the turmeric fish to an airtight container. Properly stored, leftover Cha Ca La Vong can last 3-4 days in the fridge.
- Reheat. Preheat the oven to 275°F. Transfer the leftover turmeric fish or cha ca la Vong to a baking sheet. Splash the mixture with a small amount of water then cover the pan with foil. Reheat the fish for 10 minutes or until the internal temperature registers at 145°F. Alternatively, you can place a single serving on a microwave-safe plate, cover it with a microwave-safe lid then reheat it for 30 seconds or longer until hot.
Nutrition
Calories: 354kcalCarbohydrates: 7gProtein: 30gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gCholesterol: 71mgSodium: 555mgPotassium: 672mgFiber: 2gSugar: 2gVitamin A: 1334IUVitamin C: 19mgCalcium: 73mgIron: 3mg
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