Vietnamese · PANTRYHOP RECIPE
Chả Cá Lã Vọng (Turmeric Fish with Dill)
35 minutes · 4 servings · omnivore
A Northern Vietnamese specialty adapted to a straightforward skillet method.
Ingredients
Check you have the quantities below.
- 1 1/2 lb (680 g) firm white fish fillets
- 2 tsp turmeric
- 1 tbsp fish sauce
- 2 cloves garlic, minced
- 1 cup dill
- 3 scallions, sliced
- 2 tbsp neutral oil
- 8 oz (225 g) rice noodles
- 2 tbsp peanuts, chopped
Let’s make it
- Toss the fish with turmeric, fish sauce, and garlic. Let stand 10 minutes.
- Cook the rice noodles and divide among bowls.
- Pan-fry the fish in oil over medium heat for 3 to 4 minutes per side until it reaches 63 C/145 F and flakes easily.
- Top with dill, scallions, and peanuts, and serve over noodles.
Serve the fish in large pieces and keep the dill on the side if kids prefer simple flavors.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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