Fish Pan-fried with Turmeric and Dill

Fish Pan-fried with Turmeric and Dill (Cha Ca Hanoi)

 

We will show you on this video how to make Fish Pan-fried with Turmeric and Dill (Cha Ca Hanoi)


 

What you need:

 

  • 1 cup fish stock

  • 1 lemon

  • 300 g bean sprouts

  • 125 g rice vermicelli

  • 1 kg ling fillets

  • 8 spring onions, scallions

  • 4 garlic cloves

  • 1 tbsp ground turmeric

  • 2 tsp hot curry powder

  • 2 tbsp plain yoghurt

  • ½ cup fish sauce

  • 3 tbsp sugar

  • 3 tbsp vegetable oil

  • 1 bunch dill

 

Here’s how you make Fish Pan-fried with Turmeric and Dill (Cha Ca Hanoi)

 

  1. Slice  the ling fillet into desired cuts and set aside

  2. Pound the garlic and white heads of the spring onions into a mortar and pestle to make a paste then you can add the dill, oil, sugar, fish sauce, curry powder, yoghurt, and the turmeric. Mix well to combine all the ingredients. Marinate in the refrigerator for atleast an hour or so.

  3. Cook the fish over a medium heat for 30 seconds or until the fillets are slightly brown. Then add the fish stock and cook for about 3-5 minutes maximum

  4. Slice the spring onions thinly

  5. Remove the fish from the heat and squeeze in the lemon juice. Add in the Vermicelli noodles, the rest of the dill, the spring onions and bean sprouts.

  6. Serve in a bowl

 

Cha Ca Hanoi

 

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Fish Pan-fried with Turmeric and Dill (Cha Ca Hanoi)
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