Chả cá Lã Vọng (turmeric-dill fried fish, Hanoi style)

One of Hanoi's oldest dishes, famous enough to have a whole street named after it: fish fried in a turmeric-galangal marinade with plenty of dill and spring onion, served with rice noodles and peanuts, cooked right at the table.

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Method

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1. Mix the fish with the turmeric, galangal, fish sauce, fermented rice paste and sugar, and refrigerate for at least 1 hour. ⏱ Timer: 1 h
2. Cook the rice noodles, rinse, and divide among plates with the peanuts and herbs.
3. Fry the fish in a little oil in a griddle pan or frying pan, 2-3 minutes per side, until golden and nearly cooked through. ⏱ Timer: 2 min
4. Heat the remaining oil in a wide pan (ideally over a tabletop burner), add the fish, and pile the dill and spring onion on top.
5. Toss for 1-2 minutes until the dill and onion wilt but are still bright green. ⏱ Timer: 1 min
6. Serve at once: everyone takes rice noodles into their own bowl, tops with fish and dill, sprinkles with peanuts and herbs, and drizzles with the sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Here dill is a vegetable, not a herb: don't be shy with the quantity.
• Fermented rice paste is sold at Asian grocers; yoghurt with a little vinegar gives a similar sourness.

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