Grilled Catfish with Noodles (Cha Ca) Recipe – Sunset Magazine

Ingredients

• 1/3 cup minced shallots
• 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
• 1 tablespoon red or yellow curry powder (see notes)
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne
• 2 cloves garlic, peeled and pressed or minced
• 6 boned, skinned catfish or tilapia fillets (about 6 oz. each)
• About 2 tablespoons salad oil
• 4 cups bite-size pieces iceberg lettuce (8 oz.), rinsed and crisped
• 3 cups bean sprouts (6 to 8 oz.), rinsed
• 1/2 cup fresh mint leaves, rinsed
• 1/2 cup fresh cilantro leaves, rinsed
• 6 to 8 cups cooled Cooked Rice Noodles (about 1/8 in. wide)
• 1/2 cup chopped roasted, salted peanuts
• 1/3 cup thinly sliced green onions (including tops)
• 1/2 cup chopped fresh dill
• About 1/2 cup Fried Shallots
• About 1 1/2 cups Vietnamese Dipping Sauce