Jessica Nguyen's Chả Cá Lã Vọng Recipe (Vietnamese Turmeric Fish with Dill and Noodles)
A fresh, fragrant and flavour packed dish, originating from Hanoi.
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Ingredients
- 2 fillets (500g) of Rock Ling, cut into 5cm pieces
- 1 bunch of dill, roughly chopped into 8cm lengths
- 1 bunch of spring onions, roughly chopped into 8cm lengths
- 1 packet of rice vermicelli noodles
- ½ cup of Vietnamese Dipping Sauce
- ⅓ cup of roasted peanuts, roughly chopped
- 1 5cm piece of ginger, skin removed and roughly sliced
- 1 5cm piece of galangal, skin removed and roughly sliced
- 3 cloves of garlic
- 1 piece of fresh turmeric or 2 teaspoons of ground turmeric
- 2 tablespoons of Greek yoghurt
- 2 teaspoons of olive or vegetable oil
- 2 sprigs of dill
- 1 small stalk of spring onions
- 2 tablespoons of fish sauce
- Generous pinch of salt and pepper
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