Chả cá Lã Vọng
Directions
- 1Cut the fish fillets into 1x2 inch cubes.
- 2Prepare the marinade by mincing the galangal and mixing it with turmeric powder, rice flour, shrimp paste (or fish sauce), yoghurt, vegetable oil and pepper.
- 3Marinate the fish with the prepared mixture for at least 2 hours or overnight.
- 4Cut the white part of spring onions into thin strips and the green part into 2-3 inch lengths.
- 5Cut the fresh dill into 2.5 inch lengths.
- 6Wash and drain the spring onions and dill, then mix them together.
- 7Lay the marinated fish in a baking tray lined with aluminum foil and bake in a preheated oven at 200°C for 5-7 minutes.
- 8Prepare the dipping sauce by mixing shrimp paste, sugar, chopped fresh chilies, and cooking wine.
- 9Add lime juice while constantly mixing the sauce until it forms a frothy consistency.
- 10Heat vegetable oil or animal fat in a pan. Add the baked fish and fry until the outside is crispy.
- 11Add the spring onion and dill mixture to the pan and stir quickly.
- 12Serve the dish with fluffy rice vermicelli, the fried fish, spring onions and dill, roasted peanuts, and the dipping sauce.
Ingredients
- 500 g Tilapia/ling/snakehead/catfish fillet
- 1 tsp turmeric powder
- 3 tbsp minced galangal
- 2 tsp rice flour
- 1 tbsp plain yoghurt
- 1 tsp mam tom (Vietnamese shrimp paste) or fish sauce
- 1 tbsp vegetable oil
- 0.5 tsp ground pepper
- 1 large bunch spring onion
- 1 large bunch fresh dill
- 0 fluffy rice vermicelli
- 0 roasted peanuts
- 1 lime
- 1 tsp sugar
- 0 chopped fresh chilies
- 1 tsp cooking wine
Equipment
knifemortar and pestle or food processorbaking trayaluminum foilpan
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