Chả Cá (Hanoi Turmeric Fish with Dill and Spring Onions)
Local name: Chả cá
In short: Turmeric and galangal marinated fish pan-fried until golden, tossed with plenty of dill and spring onions and eaten with rice vermicelli and peanuts. It takes about 55 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 25 min
- Resting
- 1 h
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Chả cá is a Hanoi classic: firm white fish marinated in turmeric, galangal and fish sauce, fried until golden and then tossed in the pan with armfuls of dill and spring onions. The dill is the signature, and it wilts into the hot oil to perfume everything. Eat it with rice vermicelli, roasted peanuts, fresh herbs and a dip made of fish sauce or fermented shrimp paste. At restaurants the fish is often finished on a small burner at the table.
Instructions
- Mix the turmeric, galangal, garlic, shallots, fish sauce, sugar and pepper in a bowl. Add the fish and turn gently to coat. Marinate for 1 hour in the fridge.
- Cook the vermicelli as the package directs, rinse and drain. Divide it among 4 plates with the herbs and peanuts.
- Heat 2 tablespoons of the oil in a large nonstick pan over medium-high heat. Fry the fish in batches in a single layer for 3 to 4 minutes per side, until golden and cooked through (63°C / 145°F).
- Return all the fish to the pan and push it to one side. Add the remaining oil, then the spring onions and dill. Toss gently for 30 to 60 seconds, until just wilted.
- Serve straight from the pan. Put fish, noodles, herbs and peanuts in a bowl and spoon over the dip, adding chilies to taste.
Tips
- Firm fish holds together best. Catfish is traditional, but snapper and halibut also work. Turn the pieces gently with a wide spatula.
- No galangal? Use ginger with a little lime zest. Fermented shrimp paste is the traditional dip, but it is strong and served uncooked, so many home cooks use nước chấm instead.
Questions and answers
Why does chả cá use so much dill?
Dill is the defining flavor of the dish, and it cooks down quickly. Use a big bunch, because the fish should taste of turmeric and dill together.
What fish works best for chả cá?
Firm white fish such as catfish, snapper, cod or halibut. Avoid delicate fish that falls apart in the pan.
Can I make chả cá ahead of time?
Marinate the fish up to 12 hours ahead. Fry it just before serving, since the dill is best fresh and the fish is best hot.
How long does it take to make Chả Cá (Hanoi Turmeric Fish with Dill and Spring Onions)?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Chả Cá (Hanoi Turmeric Fish with Dill and Spring Onions)?
About 620 kcal per serving, with 35 g of protein, 62 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 62 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
