Chả cá Lã Vọng

5 mins
Serves 1
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Directions

  1. 1Cut the fish fillets into 1x2 inch cubes.
  2. 2Cut the fish fillets into 1x2 inch cubes.
  3. 3Cut the fish fillets into 1x2 inch cubes.
  4. 4Prepare the marinade by mincing the galangal and mixing it with turmeric powder, rice flour, shrimp paste (or fish sauce), yoghurt, vegetable oil and pepper.
  5. 5Prepare the marinade by mincing the galangal and mixing it with turmeric powder, rice flour, shrimp paste (or fish sauce), yoghurt, vegetable oil and pepper.
  6. 6Prepare the marinade by mincing the galangal and mixing it with turmeric powder, rice flour, shrimp paste (or fish sauce), yoghurt, vegetable oil and pepper.
  7. 7Marinate the fish with the prepared mixture for at least 2 hours or overnight.
  8. 8Marinate the fish with the prepared mixture for at least 2 hours or overnight.
  9. 9Marinate the fish with the prepared mixture for at least 2 hours or overnight.
  10. 10Cut the white part of spring onions into thin strips and the green part into 2-3 inch lengths.
  11. 11Cut the white part of spring onions into thin strips and the green part into 2-3 inch lengths.
  12. 12Cut the white part of spring onions into thin strips and the green part into 2-3 inch lengths.
  13. 13Cut the fresh dill into 2.5 inch lengths.
  14. 14Cut the fresh dill into 2.5 inch lengths.
  15. 15Cut the fresh dill into 2.5 inch lengths.
  16. 16Wash and drain the spring onions and dill, then mix them together.
  17. 17Wash and drain the spring onions and dill, then mix them together.
  18. 18Wash and drain the spring onions and dill, then mix them together.
  19. 19Lay the marinated fish in a baking tray lined with aluminum foil and bake in a preheated oven at 200°C for 5-7 minutes.
  20. 20Lay the marinated fish in a baking tray lined with aluminum foil and bake in a preheated oven at 200°C for 5-7 minutes.
  21. 21Lay the marinated fish in a baking tray lined with aluminum foil and bake in a preheated oven at 200°C for 5-7 minutes.
  22. 22Prepare the dipping sauce by mixing shrimp paste, sugar, chopped fresh chilies, and cooking wine.
  23. 23Prepare the dipping sauce by mixing shrimp paste, sugar, chopped fresh chilies, and cooking wine.
  24. 24Prepare the dipping sauce by mixing shrimp paste, sugar, chopped fresh chilies, and cooking wine.
  25. 25Add lime juice while constantly mixing the sauce until it forms a frothy consistency.
  26. 26Add lime juice while constantly mixing the sauce until it forms a frothy consistency.
  27. 27Add lime juice while constantly mixing the sauce until it forms a frothy consistency.
  28. 28Heat vegetable oil or animal fat in a pan. Add the baked fish and fry until the outside is crispy.
  29. 29Heat vegetable oil or animal fat in a pan. Add the baked fish and fry until the outside is crispy.
  30. 30Heat vegetable oil or animal fat in a pan. Add the baked fish and fry until the outside is crispy.
  31. 31Add the spring onion and dill mixture to the pan and stir quickly.
  32. 32Add the spring onion and dill mixture to the pan and stir quickly.
  33. 33Add the spring onion and dill mixture to the pan and stir quickly.
  34. 34Serve the dish with fluffy rice vermicelli, the fried fish, spring onions and dill, roasted peanuts, and the dipping sauce.
  35. 35Serve the dish with fluffy rice vermicelli, the fried fish, spring onions and dill, roasted peanuts, and the dipping sauce.
  36. 36Serve 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
  • 500 g Tilapia/ling/snakehead/catfish fillet
  • 500 g Tilapia/ling/snakehead/catfish fillet
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 3 tbsp minced galangal
  • 3 tbsp minced galangal
  • 3 tbsp minced galangal
  • 2 tsp rice flour
  • 2 tsp rice flour
  • 2 tsp rice flour
  • 1 tbsp plain yoghurt
  • 1 tbsp plain yoghurt
  • 1 tbsp plain yoghurt
  • 1 tsp mam tom (Vietnamese shrimp paste) or fish sauce
  • 1 tsp mam tom (Vietnamese shrimp paste) or fish sauce
  • 1 tsp mam tom (Vietnamese shrimp paste) or fish sauce
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 0.5 tsp ground pepper
  • 0.5 tsp ground pepper
  • 0.5 tsp ground pepper
  • 1 large bunch spring onion
  • 1 large bunch spring onion
  • 1 large bunch spring onion
  • 1 large bunch fresh dill
  • 1 large bunch fresh dill
  • 1 large bunch fresh dill
  • 0 fluffy rice vermicelli
  • 0 fluffy rice vermicelli
  • 0 fluffy rice vermicelli
  • 0 roasted peanuts
  • 0 roasted peanuts
  • 0 roasted peanuts
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 0 chopped fresh chilies
  • 0 chopped fresh chilies
  • 0 chopped fresh chilies
  • 1 tsp cooking wine
  • 1 tsp cooking wine
  • 1 tsp cooking wine

Equipment

knifemortar and pestle or food processorbaking trayaluminum foilpan