Ling Fillets Marinated with Dill and Turmeric

Name: Ling Fillets Marinated with Dill and Turmeric (Chả Cá)
Cuisine: Vietnamese
Ingredients: 4 garlic cloves; 1 tablespoon ground turmeric; 8 spring onions (scallions); 8 spring onions (scallions); 1 kg (2 lb 4 oz) ling fillets; 125 g (4½ oz) rice vermicelli; 1 bunch dill; 3 tablespoons vegetable oil; 3 tablespoons sugar; 125 ml (4 fl oz/½ cup) fish sauce; 2 tablespoons plain yoghurt; 2 teaspoons hot curry powder (such as Ayam brand); 2 teaspoons hot curry powder (such as Ayam brand); 300 g (10½ oz) bean sprouts; 1 lemon; 250 ml (9 fl oz/1 cup) fish stock

Chả Cá

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Mark Jensen: In Vietnam, this dish is cooked at the table in a small frying pan over a charcoal grill. If you have a tabletop gas cooker, you can prepare this dish in a similar fashion. Cook the fish in smaller quantities and assemble the vermicelli salad at the table.

Ingredients

Asia
Vietnam
Fish course
Pescatarian
Southeast Asia

Ingredients

Method