Hanoi Turmeric Fish with Aromatic Dill & Peanuts
A vibrant Hanoian specialty known as Cha Ca, balancing the earthy warmth of turmeric with a refreshing explosion of fresh dill and scallions. This exciting dinner recommendation brings a unique blend of textures and aromatic herbs that perfectly captures the essence of Week 39.
Ingredients
- White fish fillets (cod or tilapia), cut into chunks600 g
- Turmeric powder1 tbsp
- Fresh ginger, finely grated1 tbsp
- Fish sauce2 tbsp
- Plain Greek yogurt1 tbsp
- Rice vermicelli noodles300 g
- Fresh dill, roughly chopped2 cups
- Scallions, cut into 2-inch pieces1 bunch
- Roasted peanuts, crushed50 g
- Vegetable oil3 tbsp
- Lime wedges1 pcs
Instructions
In a bowl, combine the fish chunks with turmeric, ginger, fish sauce, and yogurt. Mix well and let it marinate for at least 15 minutes to soak up the flavors.
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water, then set aside in a serving bowl.
Heat the vegetable oil in a large skillet over medium-high heat. Add the fish chunks in a single layer and cook for 3-4 minutes until they develop a golden crust and are cooked through.
Add the chopped dill and scallions directly into the pan with the fish. Sauté for 1-2 minutes until the herbs are wilted and fragrant, coating the fish in their oils.
Divide the noodles into four bowls. Top with the turmeric fish and the wilted herbs. Sprinkle generously with crushed peanuts and serve with lime wedges to squeeze over the top.
Save recipe in Veloop
