I received this recipe via email from Serious Eats last week. Chả Cá is a Vietnamese dish with lots of different versions. The main ingredients of each version will include a white-fleshed fish like catfish or cod seasoned with turmeric which is seared with dill and green onions. It's then served over or with rice noodles, roasted peanuts and an assortment of herbs. I adjusted it slightly and added jalapenos and romaine lettuce to the mix. Although it was very delicious, it would have been just as perfect for me without the fish.
This recipe was done in a flash and was just perfect for a weeknight meal. Warning: the rice noodles are highly addictive.
Here's my version:
12 oz. fish fillets (catfish, salmon or cod)
Dill and green onions roughly chopped
2 jalapenos, diced
2 T. canola oil
White rice noodles, about 4 bunches
Marinade:
Buttermilk to cover the fish
1 T. ground turmeric
3 T. freshly grated ginger
2 T. shrimp paste
Garnishes:
Oyster Sauce to taste
Soy Sauce to taste
Shrimp Sauce to taste
Lime juice to taste
Romaine Lettuce
Thai Basil
Mint
Roasted peanuts
Place the fish in the marinade and mix well to coat. Keep it in the refrigerator for at least a few hours. It's better if you can let it marinate overnight.
Cook the rice noodles in boiling water according to the instructions on the package. Drain, rinse and divide among four wide bowls for serving.
Heat oil in a wide skillet until shimmering. Remove the fish from the marinade and pat dry. Pan-fry the fish on both sides, about two minutes per side, depending on the thickness of the fillets. Turn the fish carefully so as not to break apart the fillets. Take the fillets out of the skillet and keep warm on a plate.
Using the oil and juices in the skillet, lightly fry the green onions, jalapenos and dill until softened. Add sauces and lime juice and stir until thickened. Add romaine and stir until wilted and then add the roasted peanuts.
You can layer either the fish on the noodles first or vice versa. Top with chopped herbs.
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