Vietnamese Grilled Catfish With Noodles Cha Ca Recipes

CHả Cá THăNG LONG (VIETNAMESE TURMERIC FISH WITH DILL)

Steps:

• Mix the first measurement of oil, sugar, salt, fish sauce, shallot, turmeric, ginger and garlic together in a bowl. Chop the fish into chunks (around 3-4cm), add to the spices and toss to coat. Leave to marinade for half an hour to a couple of hours before cooking.
• In the meantime, make the nuoc nam dressing. Dissolve the sugar into the lime juice and add the fish sauce, chilli, garlic and water. Stir to combine. Taste to adjust the seasoning of fish sauce, lime juice and sugar. You want a nice blend of sweet, sour and salty.
• Before cooking, prep the spring onion, chop the dill roughly and roast the peanuts and chop roughly.
• Cook the rice vermicelli noodles according to package instructions and set aside.
• Heat the oil in a large pan on high. Add the fish along with any remaining marinade to the pan (you might have to cook these in 2 lots if there is not enough surface area for all of the fish to ensure the pan stays hot enough) and panfry until golden brown and cooked through (roughly 2-3 minutes on each side). The key here is getting the pan hot enough so you get lots of crispy brown bits!
• Add the spring onion, dill and peanuts and sauté for a couple of minutes until the greens wilt slightly and the peanuts are coated in the fish marinade.
• Plate the fish mixture on top of a bed of rice vermicelli noodles, top with mint, vietnamese mint and coriander and serve with nuoc nam dressing.

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.

HANOI TURMERIC GRILLED FISH WITH DILL AND ONION

Steps:

• In small bowl, whisk together sugar, turmeric, salt, pepper, garlic, and shallot. Place in large sealable plastic bag with fish and refrigerate 15 minutes.
• In medium bowl, whisk together fish sauce, lime juice, sugar, and 2/3 cup water until sugar dissolves, about 2 to 3 minutes. Set aside.
• In heavy, 6-quart pot, bring 8 cups water to boil. Add noodles and boil until al dente, about 10 minutes. Drain in colander, rinse with warm water, and let drain completely.
• Position rack in middle of oven and preheat to 400°F. Place rice cracker directly on rack and heat until golden, about 3 to 4 minutes. The cracker will blister as it toasts. When cool enough to handle, break cracker into shards and place on small plate.
• Place peanuts in small bowl and arrange lettuce and herbs on platter.
• Preheat grill (high heat). Grill fish, turning once, until cooked through, about 5 minutes total.
• Meanwhile, place cast iron dish on grill over high heat.
• When fish is cooked, place on heated dish, then top with onion and fresh dill. Immediately but carefully pour vegetable oil on top. This will create smoke coming up from food. Serve immediately with sauce and accompaniments.