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How to Marinate Turmeric Grilled Fish Cha Ca Thang Long




http://www.selfsagacity.com/2013/05/cha-ca-thang-long-recipe-vietnamese.html
The best part about Cha Ca Thang Long is how the fish is marinated, if the fish tastes great, everything else will fall right along. The picture on the right is what the grilled turmeric fish should eventually look like after we carefully follow the instructions of Cha Ca Thang Long Recipe. However, if you already have an idea of how the rest go beyond the fish marinating. You can just follow the marinating part here and go forward with your own creation.


Fish Marinade
What types of fish to use? Cha Ca Thanh Long is flexible, you can use any white fleshy fish, for examples: cod, basa, swai, or rockfish. Your fish should be fillet fish with no bones. These next extra steps will ensure the fish come out perfect: 
1) Clean the fish fillets in cool water with a pinch of baking soda. It's ok if you let the fish fillets soak in the baking soda water for about 15 minutes. 
2) After 15 minutes, rinse the fish fillets with cool water- not warm, not cold, not hot. 
3) Use Paper towels to dry the fish fillets. 
4) Cut the fish fillets into one-inch pieces, you can also cut diagonal so that the pieces are a bit longer, it will be easy to wrap with rice paper and herbs. What I normally do is slice the fish fillet into half vertically, then I cut the pieces one-inch widths and depending on how thick the area is, as I get to the flatter areas of the fish, like the tail, I widen my cuts up to one and a half inch plus. 

Now that you have your fish chunks, use the following seasonings for For one pound of fish. 

• 1/2 teaspoon turmeric powder 
• 1/4 teaspoon galangal powder (if not available at your Asian market, substitute ginger powder)
• 1 teaspoon of minced garlic - fresh
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tbs of olive oil
• 2 teaspoons of rice flour
• 1 teaspoon of shrimp paste

(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)

Option 1. Combine the fish fillet cuts with all the dry ingredients first, then the garlic, then the shrimp paste, and lastly the olive oil. 
Option 2. You can also combine the seasonings first to make it easier: turmeric powder, galangal powder, salt, sugar, rice flour and mix well with the fish fillet cuts, then add the fresh minced garlic, shrimp paste, and olive oil. 

Whichever option you use to marinate the fish, make sure the ingredients are well mixed and that the fish fillet cuts are covered. Marinate the fish for 2 hours or overnight. After marinating, take the chunks of fish out and place on a baking pan lined with aluminum foil, and bake for 5- 7 minutes at 350 degrees. Remove the fish fillet cuts and set aside until you are ready to put into a pan to fry. 

When the salad, noodles, rice paper, warm water, dill, yellow & green onions, etc are prepared - see the rest of the recipe.

Toss in the cut dill, green onions, yellow onions and the baked turmeric baked fish chunks with a tad of olive oil - just so the pan has some sheen and fry for three to five minutes on medium high - remember your fish has been cooked so you just want to sear them for the aroma and the nice looking grill marks. Fetch the fish chunks out and enjoy them with the rest of your condiments. Again, this post is just for the fish marinating and cooking part, you must finish the rest of the dish requirements by reading the additional steps from this the Cha Ca Thang Long Recipe.





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