Cha Ca Thang Long (Vietnamese Turmeric Fish with Dill) | Tiffany Bee

Ingredients

• 1.5 tsp turmeric powder
• 1/2 tsp ginger, minced
• 1.5 Tbsp fish sauce
• 1/2 tsp shrimp paste
• 1 Tbsp safflower or vegetable oil
• 4 white fish fillets, skinned, deboned, brought to room temperature
• 2 large yellow onions, sliced
• 4 filets white fish, roughly chopped in large chunks
• 2 cups dill, loosely packed
• 8 sprigs scallions, roughly chopped into 1″ pieces
• 1/2 cup roasted peanuts, chopped
• 1 cup cilantro, chopped
• 1 bunch red lettuce or romaine
• Banh Da (Vietnamese sesame chips; optional)
• 1/4 cup fish sauce
• 1.5 cups water
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 1 Tbsp freshly squeezed lime juice
• 2 tsp sambal
• 1.5 tsp shrimp paste
• 1/2 package rice vermicelli