Ginger Catfish With Vermicelli Recipes

GINGER CATFISH (TREY CHA K'NYEI)

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the ginger and cook, stirring, until brown and crisp, about 7 minutes. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes. Add the sugar, soy sauce, fish sauce and salt and stir well. Stir in the onion and cook for another 3 to 4 minutes. Add the red pepper and scallions and cook for another 2 minutes, then serve.

VIETNAMESE GRILLED CATFISH WITH NOODLES (CHA CA)

Steps:

• Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
• Rinse fish and pat dry.
• Place fillets and shallot mixture in a large plastic bag, turn to coat.
• Refrigerate and marinade at least 30 min.
• up to 24 hours.
• Lightly coat fillets with oil and place on foil.
• Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
• total.
• Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
• Mound noodles over vegetables.
• Lay a fish fillet on each mound of noodles.
• Sprinkle peanuts, green onions, dill and fried shallots over the top.
• Drizzle with dipping sauce and pass remaining sauce in bowl.
• Fried shallots-Saute 1 c.
• thinly sliced shallots in 2 tbsp.
• salad oil in a 10 inch skillet until golden, 6-10 min.
• Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
• Add chili to taste.