Cha Ca Thang Long Recipe Vietnamese Grilled Fish Turmeric
About 4 Servings
•1 lb of white fish fillets
For two lbs of fish use the following measurements:
2 teaspoons of minced ginger / galanga
2 teaspoons of garlic
2 teaspoons of rice flour
4 teaspoons of shrimp paste
4 teaspoons of olive oil
1 teaspoon of salt
1 teaspoon of sugar
• 1 large yellow onion, sliced thin strips
• 1 cup of green onion cut about 1.5 inch segments
• 1 bunch of fresh dill coarsely chopped (thick stems removed) (substitute here with a bunch of cilantro, or basil)
• 1/4 cup of dry roasted peanuts, coarsely crushed
• Pickled Carrots and Daikon, sliced
• 12 oz. bag of vermicelli noodles (boiled and drained)
• Fresh mints (rau thom), perilla (tia to), lettuce, Vietnamese balm (kinh gioi)
• Black sesame rice cracker (banh da)
Salad for Wrapping
Most people eat the fish wrap in rice paper. Our family likes a reason to wrap anything, and everything. So to eat this dish the way we like, we have to prepare the salad to wrap the fish in.
1) red or green leaf lettuce wash and cut in half to manageable size.
2) perilla mint
5) crushed, roasted and lightly salted peanuts
Fermented Anchovy Sauce
• Juice from 3 limes
• 2 tablespoon of sugar
• 2 tablespoons of water
• 1 teaspoon of mam ruoc (fine shrimp paste)
• 1 teaspoon of chopped red chili or chili garlic paste
Traditionally this dish is dressed with a fermented shrimp paste sauce. The sauce is more pungent (strong smell) than fish sauce, but is prepared similar to nuoc mam dipping sauce. First start with the lime, sugar, and water making a bland lime-ade, then slowly add the shrimp paste, mix well and taste and adjust according to taste.
Some folks can't handle the shrimp paste because it is so strong. To eat with fish sauce here is my formula:
4 tablespoons of organic fish sauce
2 tablespoons of water
2 tablespoons of rice vinegar
2 teaspoons of sugar
Mix well. Add chili paste to your taste
For salad and herbs: cut or shred the lettuce into long pieces, 2 1/2 inches by 3 inches or vary in this proportions. Cut the cucumbers into three-inch slices, perilla mint, peppermint, assemble into a large dish.
Noodles: Boil the noodles according to directions on the package and rinse well.
Assembly - frying: In a pan, combine the yellow onions, dill and green chopped onions to be used with the baked turmeric fish and a teaspoon of vegetable oil. Layer the fish chunks on top, cook until fish looks grilled. I usually divide the portions and not fry all the fish, onions or dill at once, we fry as we eat since we like the fish to be as warm and fresh as possible.
Ways to eat the turmeric grilled fish: We like to wrap our cha ca so at this point you can either eat the fish in a bowl and add vermicelli noodles, herbs, salad mix, or eat it with the black sesame rice crackers, or you can put the fish on rice paper and add the vermicelli noodles, with salad and herbs and wrap into a spring roll.
Serve warm with shrimp paste dipping sauce (mắm ruốc) or nước mắm on the side.