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.