This Vietnamese inspired dish is a delicious and very iconic dish of Hanoi.The dish looks stunning with the beautiful yellowish color of the fish and the green herbs. And about the taste it has a savory, sweet and sour taste that you will surely love it.
Here it goes my version of Vietnamese Cha Ca fish.
INGREDIENTS
500 g batang fillet fish (or any white fish fillet that is firm.in texture)
1 long chilli finely slice
4 springs of fresh dill (or 1 1/2 tsp of dried dill powder)
3 tbsp of oil
1 1/2 tbsp of lime juice
3 pcs spring onions
MARINADE
4 cloves of garlic
1/4 cup fish sauce
1/2 cup spring onion
1 1/2 tbsp turmeric powder
1 tsp curry powder
3 tbsp oil
2 tsp of dried dill
1 tsp sugar
DRESSING
3 tbsp of fish sauce
4 tbsp sugar
2 tbsp white vinegar
3 garlic cloves finely chopped
3 tbsp lime juice
1 long chilli finely sliced
METHOD
1.Wash the fish and pat dry with paper towel set aside.
2. For the marinade, use the mortal and pestle the spring onion and garlic into rough paste.
Put in a bowl and stir in the other ingredients and pour the mixture to the fish. Set aside for 15mins
3. Heat the oil in a non stick pan over medium heat. Add the fish and cook the first side for about 3mins and repeat on the other side. Sprinkle 3 tbsp of water, cover and cook for another 3mins. Put the spring onion and dill all over the top of the fish and pour the lime juice, remove it from the heat.
4. Trasfer to a serving plate or on top of noodles.You can serve it also with white plain rice or according to your preference.
No comments:
Post a Comment