Cha Ca La Vong
Vietnamese grilled fish with dill and tumeric.
Ingredients
Marinade
- 2 lbs catfish or tilapia cut in 2 inch pieces
- 2 tsp ground turmeric
- 1 tbsp minced shallot
- 2 tsp minced garlic and ginger
- 2 tbsp fish sauce or 1 tsp shrimp paste
- 1 tsp sugar
After The Marinade
- 1 bunch dill (not little plastic pack) very coarsely chopped
- 1 bunch scallion in 1 inch pieces
Serve With
- rice noodle
- sesame rice cracker microwave until puffed
- chopped peanuts
- fried shallot (optional) Available at the Asian market
- leaf lettuce
- Thai Basil, Mint
- Mam Tom or Nuoc Cham dipping sauce
Instructions
- Mix the marinade and add the fish for a half hour. Many recipes say overnight, don't! Fish absorbs marinade vey fast.
- Heat a large skillet with some oil. Add the fish and sear both sides. Throw in dill and scallion and keep mixing and flipping until done
- serve with lettuce, herbs, peanut, rice crackers, and dipping sauces (see above)