Vietnamese-inspired turmeric and dill fried fish

This is my (simplified) version of Vietnamese cha ca, a dish that originated in Hanoi.

Kelly GibneyChef
  • prepare
  • cook
Kelly Gibney's turmeric and dill fish.
Caption:Kelly Gibney's turmeric and dill fish.Photo credit:Kelly Gibney

Fish is marinated in curry powder, turmeric, fish sauce, sugar and dill. It’s then fried and served over rice noodles. The combination of ingredients might sound unusual if you’ve never had this dish but it’s absolutely delicious. Like most Vietnamese food, there’s a perfect balance of salty, sweet, sour and fragrant. Be generous with the fresh dill and with the squeeze of lemon or lime you serve it with.

The fish will benefit from marinating for 30 minutes to 8 hours. This is a good one to prep in the morning if possible.

Ingredients

  • 3 garlic cloves
  • 4 spring onions
  • 1 teaspoon ground turmeric
  • 2 teaspoons curry powder
  • 2 tablespoons plain yoghurt
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons oil
  • 500 - 600g firm white fish fillets
  • 1 bunch fresh dill (about 15g)
  • Oil for frying
  • Cooked rice vermicelli noodles to serve
  • Bean sprouts to serve
  • Lemon or lime wedges to serve

Instructions

  1. Dice the garlic, along with the white and light green part of the spring onions. Add this to a medium bowl along with the ground turmeric, curry powder, yoghurt, fish sauce, sugar and oil. Roughly chop half of the dill and add that on top. Mix well.
  2. Cut the fish into 4cm chunks and place in the marinade. Toss well to ensure the fish is all well coated. Place in the fridge and leave for 30mins - 8 hours. Longer will infuse the flavour more.
  3. Heat a good glug of oil in a pan over a medium-high heat. Add half of the fish. Cook the fish for 1-2 minutes on each side until there is some browning and it’s just cooked through.
  4. Remove from the pan and repeat with the rest of the fish.
  5. Roughly chop the remaining dill and finely slice the green part of the spring onion. Sprinkle over the fish.
  6. Serve the fish on top of vermicelli rice noodles with a handful of bean sprouts on top. A good squeeze of lemon or lime is essential before eating.

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