Sautéed Fish with Turmeric

Sautéed Fish with Turmeric

Sautéed Fish with Turmeric, Dill and Vermicelli
Chả Cá

Ingredients:
• 800g white fish fillets (tilapia or catfish), skin and bones removed, cut into 3-5 cm chunks
• 200g dried Vietnamese rice vermicelli
• Vegetable oil, for sautéing
• 2 large handfuls of dill sprigs
• 12 spring onions, thickly sliced
• 80g, roasted peanuts, roughly chopped
• 2 handfuls mixed fresh herbs; fish mint, coriander, Vietnamese perilla, mint
• Vietnamese dipping sauce
• Tangy-Sweet Shrimp Sauce
• Lime wedges
• 3 sesame rice papers, fried

Marinade:
• 5 cm knob fresh galangal, roughly chopped
• 2 garlic cloves, peeled
• 1-2 long red chili, seed, and roughly chopped
• 2 tbsp ground turmeric
• ½ tbsp sugar
• 1 tsp white pepper powder
• 2 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp fine shrimp sauce

Method:

1. In a mortar, mash the galangal, garlic, chile, turmeric, sugar, and white pepper powder into a paste. Stir in the oil, fish sauce, fine shrimp sauce, and 2 tablespoons water until the sugar is completely dissolved. Marinate the fish for 2-4 hours by smearing the marinade over it.

2. Have a charcoal grill or grill pan ready.

3. Meanwhile, soak the vermicelli for 20 minutes in cold water. Cook according to the package directions. Separate the noodles with a gentle stir, then drain and refresh under cool water. Drain the water thoroughly and leave it aside.

4. Using a paper towel, pat dries the fish; the extra liquid will cause the fish to adhere to the pan or grill. Grill the salmon for 1 minute on each side on a warmed grill pan, then remove it before the fish is fully cooked. Set aside.

5. In a hot sauté pan, heat 2 tbsp vegetable oil. Cook for 2 minutes, flipping once. Add the spring onion and cook for 1 minute, then remove from the heat and mix with the dill until wilted.

6. Divide one-third of noodles among bowls. Top with sautéed fish, spring onion, dill mixture and peanuts.

Serves on the side the nước chấm, mắm tôm chấm, lime wedges, fried sesame rice crackers and fresh herbs separate for dinners to help themselves.

Vietnamese Dipping Sauce
Nước chấm
• 2 long red chilies
• 2 cloves garlic
• 2-3 limes, cut them in half
• 1 tbsp Japanese rice vinegar
• 2-3 tbsp sugar
• 160 ml lukewarm water
• Vietnamese fish sauce

1. Remove the seed and the inner pith of the chilies. Cut them into 1/2 inch pieces.

2. In the mortar add chilies and garlic. Hold the pestle with one hand and grip the mortar with the other. Pound the pestle into the mortar, breaking up the chili peppers and garlic cloves. Also, take time to press, turn and do a grinding motion with the pestle inside the bowl of the mortar. Squeeze the lime juice into the mortar and sprinkle the sugar. Add vinegar and stir to dissolve the sugar. Add fish sauce, starting out with 2 tbsp and then adding more as your palate dictates, balancing the sour, sweet, and salty. How much fish sauce depends on the brand and your own taste.

3. Put the dipping sauce on the table so that diners can serve themselves, or portion it out in advance for serving. It may be prepared early in the day and left at room temperature until serving.

Tangy-Sweet Shrimp Sauce
Mắm tôm chấm 
• 1 tbsp canola oil
• 2 red Asian shallots, finely chopped
• 2 garlic cloves, finely chopped
• 2-3 chili padi, finely chopped
• 3 tbsp fine shrimp sauce
• 1 tbsp Japanese rice vinegar
• ½ tbsp fish sauce
• 2 tbsp sugar
• 50ml pineapple juice

1. Over medium heat, mix the oil, shallot, and garlic in a small saucepan. Add the chili, shrimp paste, and vinegar when the oil is hot and aromatic. It should be evenly mixed.

2. Add the fish sauce, sugar, and pineapple juice. Simmer for 5 minutes. Adjust the flavor to your preference. Before serving, set aside for 1 hour to allow the flavors to develop further.

Quick • Affordable • Sustainable • No MSG-Added

To serve fresh, wholesome and reasonably priced Vietnamese food and practise sustainable business.

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NamNam

Quick • Affordable •
Sustainable • No MSG-added

To serve fresh, wholesome and reasonably priced Vietnamese food and practise sustainable business.

Singapore

Same day delivery via Deliveroo.

Same day islandwide delivery

Bulk Order (min $250) via Catersmith. Order must be placed at least 3 days in advance.

Singapore

Same day delivery via Deliveroo.

Same day islandwide delivery.

Bulk Order (min $250) via Catersmith. Order must be placed at least 3 days in advance.