Vietnamese Turmeric Fish with Noodles (Cha Ca La Vong)

Step 1

Slice fish into 1/2 - 3/4-inch thick pieces. You may need to slice on an angle to have wide pieces.

Step 2

Peel galangal, slice and finely chop. If possible, use a pestle and mortal to crush into finer pieces (about 3 tablespoons).

Step 3

In a mixing bowl, add fish and all ingredients in the first group and mix well. Refrigerate and marinate for at least 30 minutes or more for a tastier result.

Step 4

Cut scallions into 2-inch long pieces, keep the white and green parts separated. Also cut dills into 2-inch long pieces.

Step 5

Whisk together all ingredients for the dipping sauce, taste and adjust to your liking.

Step 6

Prepare vermicelli noodles according to package instructions.

Step 7

After fish has been marinated, remove from the refrigerator. Place a pan over medium high heat, add cooking oil, put fish in a single layer and sear and both sides to cook. You may need to sear in several batches. Another option is to broil fish on high for 8-10 minutes. Transfer to a clean plate.

Step 8

Wipe the pan clean, place over medium - medium high heat. Add oil and then add the white part of scallions. Sauté for about a minute until color starts to develop, then add the green part. Sauté for 20-30 seconds and then add dill. Give everything a quick mix to combine and wilt the dill.

Step 9

Add fish slices to the pan, stir to mix with scallions and dills. Be careful to not break the fish slices.

Step 10

Transfer everything to a preheated cast iron fajita plate or a regular plate and serve immediately with noodles, roasted peanuts and dipping sauce.