Chả Cá (Vietnamese Turmeric Dill Fish) with Rice Noodles
One portion, 21 minutes, 11 minutes of it prep. Roughly £3.90 a portion.
Per portion
Calories from protein 18%, carbs 44%, fat 38%. Estimated from the ingredients.
Roughly £3.90 a portion.
Method
- 1
Toss the fish chunks with the turmeric, ginger, garlic and fish sauce and set aside to marinate briefly.
- 2
Cook the rice noodles according to the packet instructions, then drain and set aside.
- 3
Heat the oil in a frying pan over medium-high heat and fry the fish for 4–5 minutes, turning gently, until golden and cooked through.
- 4
Add the spring onions and dill to the pan and toss for 1 minute until wilted.
- 5
Season to taste, then serve the fish and dill over the rice noodles, scattered with chopped peanuts and coriander, with a squeeze of lime.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/cha-ca-vietnamese-turmeric-dill-fish-with-rice-noodles/
