Chả cá Lã Vọng

Name: Chả cá Lã Vọng
Total time: 5 min
Yield: 1 servings
Cuisine: Thai
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

Serves 1

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Chả cá Lã Vọng

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Serves 1

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

Chả cá Lã Vọng

Chả cá Lã Vọng

Directions

Ingredients

Equipment

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