Cha Ca: Hanoi Turmeric Catfish

Total Time: 30 minutes

Servings: 4

Let’s take a trip to Hanoi where this iconic recipe is inspired by. Cha Ca looks stunning with beautiful golden nuggets of catfish with the contrasting green herbs. There’s a perfect combination of sweet, salty, savory, sour, and a slight bitterness from the herbs, creating the ultimate umami flavor. Turmeric not only gives the fish a distinct bright yellow color but also a mild spicy earthy flavor. A variety of textures from the fresh herbs, crunchy peanuts makes eating Cha Ca a fun and enjoyable experience!

Ingredients

  • 1 1/2 lbs of catfish cut into bite-size nuggets

  • 2 Tbsp grapeseed oil

  • 4 springs bunch of green onions cut 1” in length

  • 3 springs of fresh dill divided

  • 1 tablespoon of chopped roasted peanuts

  • 4 wedges of lime

  • fresh herbs such as mint, cilantro, and more dill

Marinade:

  • 3 garlic cloves

  • 2 teaspoons of sugar

  • 2 springs of spring onion

  • 1/2 inch piece of fresh turmeric grated (1/2 tablespoon of powdered turmeric may be substituted)

  • 2 tablespoons of finely chopped dill

  • 1 tablespoon of fish sauce

 

Nuoc Cham Dressing:

  • 4 tablespoons of white sugar

  • 2 tablespoons of water

  • 2-3 tablespoons of fish sauce

  • 2 tablespoons of white vinegar

  • 2 cloves of garlic, finely chopped

  • 1 tablespoon of sambal chili paste (chopped Thai or serrano may be substituted)

  • 2 teaspoon lime juice

Preparation

 Make the marinade. In a small food processor or motor and pestle, toss in the sugar, spring onion, and garlic to a rough paste.  Add turmeric and dill and pulse for a couple of seconds. Pour the marinade into a large bowl. Add the fish and gently toss to coat.

  • Make the sauce. In a small saucepan, add the sugar and water and bring to a boil until the sugar dissolves into a syrup. Take off the heat and add the fish sauce, white vinegar, finely chopped garlic, sambal chili paste, and lime juice. Set aside.

  • Heat a large frying pan over medium-high heat and add the grapeseed oil. Spread the catfish pieces out a single layer in the pan. Sear the fish on the first side for about 3 minutes until you get a nice crust. Turn the heat down to medium-low and gently turn the fish over and Cover with a lid and cook for a few more minutes or until fish is just cooked.  Scatter the remaining spring onion and dill over the fish.

  • Serve over rice or vermicelli noodles and drizzle the sauce accompanied by a side of crushed peanuts, lime wedges, and fresh herbs.

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