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Vietnamese Turmeric Grilled Fish - Ca La Vong

Vietnamese Turmeric Grilled Fish (Chả Cá Lã Vọng)

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Ingredients

For the fish marinade

  • 1.5 lb catfish fillets
  • 1 shallot minced
  • 4 cloves garlic minced
  • ½ teaspoon turmeric powder
  • 2 teaspoon fish sauce
  • ½ teaspoon sugar
  • ⅓ teaspoon MSG
  • 1.5 tablespoon cooking oil

When cooking the fish

  • 2 green onions cut into 2” pieces
  • 4 sprigs dill cut into 2” pieces
  • 2 tablespoon cooking oil
  • ¼ white onion

To serve

  • Rice vermicelli noodles bun
  • Fresh Vietnamese herbs
  • ”Mam Tom” sauce with lime, sugar, peppers
  • Roasted peanuts

Instructions

  • Start by marinating your fish with all the ingredients listed “for the fish marinade” — allow this to marinate for at least 15 minutes or overnight.
  • To cook, add 2 tablespoon cooking oil to a large skillet or pan over medium-high heat.
  • Add your green onion and white onion. Cook for 30 seconds.
  • Add your marinated fish and allow to cook for 9-10 minutes (or until the fish is fully cooked).
  • Add your dill and turn off the heat. Stir to combine and top with roasted peanuts.
  • Serve this fish hot with a side of rice vermicelli noodles, fresh Vietnamese herbs, and Mam Tom sauce (mix of shrimp paste, lime, thai peppers, and sugar)