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Chả Cá Lã Vọng – Vietnamese Turmeric Fish with Dill | Crispy & Aromatic
(0)
35 min
Quick
Knuspr-Küche
Chả Cá Lã Vọng ist die legendäre Spezialität aus Hanoi: Zarte Kabeljaufilet-Würfel, mariniert mit Kurkuma, Ingwer, Knoblauch und Fischsauce, goldgelb in der Pfanne angebraten mit reichlich frischem Dill und Frühlingszwiebeln. Serviert auf zarten Reisnudeln mit gerösteten Erdnüssen, frischem Limettensaft und Chili – ein herrlich aromatisches, leichtes Sommergericht voller Frische und authentischem Geschmack.
Ingredients
Preparation method
Preparation & Marinating
Pat the cod fillet dry and cut into approx. 3–4 cm cubes. Finely grate or chop the ginger and garlic cloves.
In a bowl, thoroughly mix the fish sauce, turmeric powder, brown cane sugar, 15 ml neutral vegetable oil, and the grated ginger and garlic. Add the fish cubes, toss gently, and leave to marinate in the refrigerator for at least 15 to 20 minutes.
Clean the spring onions and cut into 4–5 cm pieces. Wash the fresh dill, shake dry, and roughly tear or chop. Slice the chili pepper into fine rings and quarter the lime.
Chef's tip
Tip for extra freshness: Add fresh mint or coriander leaves when serving, if desired.
Traditionally in Hanoi, Chả Cá Lã Vọng is served straight in the pan over a small tabletop grill or burner to keep the dish piping hot.
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