Vietnamese Grilled Catfish With Noodles Cha Ca Food
CHả Cá THăNG LONG (VIETNAMESE TURMERIC FISH WITH DILL)
Steps:
- Mix the first measurement of oil, sugar, salt, fish sauce, shallot, turmeric, ginger and garlic together in a bowl. Chop the fish into chunks (around 3-4cm), add to the spices and toss to coat. Leave to marinade for half an hour to a couple of hours before cooking.
- In the meantime, make the nuoc nam dressing. Dissolve the sugar into the lime juice and add the fish sauce, chilli, garlic and water. Stir to combine. Taste to adjust the seasoning of fish sauce, lime juice and sugar. You want a nice blend of sweet, sour and salty.
- Before cooking, prep the spring onion, chop the dill roughly and roast the peanuts and chop roughly.
- Cook the rice vermicelli noodles according to package instructions and set aside.
- Heat the oil in a large pan on high. Add the fish along with any remaining marinade to the pan (you might have to cook these in 2 lots if there is not enough surface area for all of the fish to ensure the pan stays hot enough) and panfry until golden brown and cooked through (roughly 2-3 minutes on each side). The key here is getting the pan hot enough so you get lots of crispy brown bits!
- Add the spring onion, dill and peanuts and sauté for a couple of minutes until the greens wilt slightly and the peanuts are coated in the fish marinade.
- Plate the fish mixture on top of a bed of rice vermicelli noodles, top with mint, vietnamese mint and coriander and serve with nuoc nam dressing.
VIETNAMESE GRILLED CATFISH WITH NOODLES (CHA CA)
You can serve this with rice instead of noodles. You can use the dipping sauce over almost anything - as a dip, over noodles, on salads, seafood and meats. You can make it up to 1 day ahead, just refrigerate.
Provided by morelhunter
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
- Rinse fish and pat dry.
- Place fillets and shallot mixture in a large plastic bag, turn to coat.
- Refrigerate and marinade at least 30 min.
- up to 24 hours.
- Lightly coat fillets with oil and place on foil.
- Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
- total.
- Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
- Mound noodles over vegetables.
- Lay a fish fillet on each mound of noodles.
- Sprinkle peanuts, green onions, dill and fried shallots over the top.
- Drizzle with dipping sauce and pass remaining sauce in bowl.
- Fried shallots-Saute 1 c.
- thinly sliced shallots in 2 tbsp.
- salad oil in a 10 inch skillet until golden, 6-10 min.
- Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
- Add chili to taste.
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- In a small bowl, mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne, and garlic. Rinse fish and pat dry. Rub shallot mixture all over fillets and stack in a bowl. Cover and chill 30 minutes or up to 1 day.
- Brush both sides of fillets lightly with oil. Place fish on a grill 4 to 6 inches above a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); cover gas grill. Cook fish, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 4 to 8 minutes total. Serve hot or cool.
- Meanwhile, divide lettuce, bean sprouts, mint, and cilantro among six deep, wide bowls. Mound noodles equally over vegetables and herbs.
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