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vietnamese turmeric dill fish

Vietnamese Turmeric Dill Fish, Cha Ca La Vong

The complex flavors make this fish something special.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Vietnamese
Servings 4 servings
Calories 224 kcal

Ingredients
  

  • 2 lbs skinless fish fillets firm white fleshed fish preferred
  • canola oil for pan-frying
  • 1 bunch dill divided
  • 1 bunch green onion divided
  • 3 Fresno peppers divided
  • ¼ cup fish sauce
  • 1 tbsp sweet dark soy sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp canola oil
  • 1 tsp granulated white sugar
  • 1 tbsp turmeric
  • 1 tsp curry powder mild variety
  • 4 garlic cloves minced
  • 1 inch ginger minced

Instructions
 

  • Cut fish fillets into 3-inch pieces, pat dry, and place in a single layer into a shallow dish, set aside.
  • Make the marinade, in a food processor fitted with a steel blade. Add half the dill, green onions, and one of the Fresno chilis all roughly chopped (reserve the rest for finishing the dish) along with the fish sauce, sweet dark soy, Shaoxing wine, , canola oil, sugar, turmeric, curry powder, chopped garlic, and ginger in the bowl. Process mixture until it forms a loose paste. Spread this paste over the fish, making sure to cover both sides of the fish. Allow fish to marinade for 30 minutes maximum.
  • While the fish is marinading, Prepare the remaining reserved vegetables. Pick through the dill, separate tender fronds from any of the thick stems. Discard the thick stems. Cut the remaining green onions into 3 inch pieces - using both the white and green parts. Thinly slice the remaining fresno pepper.
  • In a large wide fry-pan or wok add enough oil to coat the bottom of the pan and high on medium-high until oil shimmers on the surface. Working quickly add the fish to the pan and sear for 3 - 4 minutes until the fish is golden brown on one side. Flip fish over, reduce the heat to a medium-low, add the remaining dill, green onion, chili, and any remaining marinade to the pan. Cook until fish is opaque and begins to flake, onions and dill are soft and pliable, and the marinade has slightly thickened to a sauce (approximately 4 - 6 minutes). Serve while still hot.

Nutrition

Calories: 224kcalCarbohydrates: 5gProtein: 44gFat: 2gSaturated Fat: 1gCholesterol: 166mgSodium: 987mgPotassium: 1084mgFiber: 1gSugar: 1gVitamin A: 601IUVitamin C: 15mgCalcium: 53mgIron: 4mg
Keyword curry, seafood, stir-fry
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