Vietnamese Turmeric Dill Fish With Rice Noodles Food

HANOI GRILLED TURMERIC FISH WITH DILL AND ONION

Steps:

• Mix fish sauce, turmeric powder, garlic, ginger, shallots, dill fronds, and black pepper in a bowl. Add fish and coat evenly. Cover and refrigerate for no longer than 30 minutes, or else the fish will get too salty as you prepare the rest of the recipe.
• Heat a little bit of oil on high heat in a pan/skillet and sauté onions until lightly golden. Add 1/3 bunch of fresh dill and two sliced scallions stalks to the party. Sauté for an additional 1-2 minutes. Plate the onions, scallions, and dill on a serving platter.Remove fish from bowl, drain, and dispose of marinade. Pat dry excess marinade with paper towels so the sugar in the fish sauce doesn't burn the fish.In the same pan used to cook the onions, heat a little more oil on medium-high heat. Pan-fry the fish for 3-4 minutes, or until both sides are evenly browned. If you have delicious skin-on fish, give some extra cooking love to that skin, which should turn nice and crispy before you flip it.Plate the fish on sautéed onions, scallions, and dill. Garnish with remaining fresh dill and scallions, cucumber, Pickled Red Onions, and peanuts.Serve immediately with sides of vermicelli noodles, Coco Rico Vietnamese Fish Sauce, and butter lettuce. Wrap everything, eat everything in a bowl, or whatever combination makes you happy. (I and many Vietnamese especially like it with "Mam Nem", a fermented fish and pineapple dipping sauce-don't knock it til you try it!) Enjoy one of my favoritest dishes evaaaaaaaaaaaaaaaaaaar!

TURMERIC CATFISH WITH RICE NOODLES, SCALLION, AND DILL

Steps:

• Rinse the catfish fillets and pat dry with paper towels. Cut each fillet into index finger-sized pieces about 3 inches long and 3/4 inch thick. (To arrive at pieces that are long enough, you may need to angle the knife so that you cut on the diagonal.)
• To make the marinade, in a shallow bowl large enough to accommodate the catfish, combine the sour cream, turmeric, galangal juice, and shrimp sauce and mix well. Add the catfish and use a rubber spatula to coat the fish evenly. Cover and refrigerate for 2 hours or up to overnight.
• Thirty minutes before broiling, remove the catfish from the refrigerator. To prepare the accompaniments, arrange the noodles on 2 plates in 2-inch mounds for easy serving. Place the noodles, vegetable garnish plate, peanuts, dipping sauce, and rice crackers on the table.
• Position a rack about 3 inches from the heat source and preheat the broiler for 20 minutes to get it nice and hot. Arrange the catfish pieces on an aluminum foil-lined baking sheet, spreading them out flat like a jigsaw puzzle. Broil for 8 to 10 minutes, or until the fish is sizzling and a little brown. Remove from the broiler, make a spout in one corner of the foil, and pour off the accumulated liquid. Use chopsticks or a spatula to flip the fish pieces over. Broil for another 5 to 8 minutes, or until browned on the second side. Transfer to a serving plate.
• To garnish the fish, blanket it with the dill and scallions. Then, in a small saucepan, heat the oil until faint wisps of smoke start rising. Pour the hot oil over the scallion and dill to wilt them. Use 2 spoons to mix the fish and garnishes and then place on the table.
• To eat this dish, each diner combines all the various ingredients in a small bowl (such as a rice bowl), tearing the lettuce and herbs into pieces and breaking up the rice cracker. He or she then drizzles a little sauce on top, mixes the contents of the bowl, and eats.
• To extract galangal juice, first reduce the knobby rhizome to a fine texture by either grating it with a Microplane or Japanese grater, or by thinly slicing it and then pounding the slices in a mortar to a mush. Press the solids through a fine-mesh sieve to obtain the milky liquid. For 1 tablespoon juice, you will need a 1 1/2-inch chunk of galangal.
• Some people don't care for the taste of Tangy-Sweet Shrimp Sauce, finding it too strongly flavored. Include an alternative of Basic Dipping Sauce (page 308), made without garlic, on the table.