Vietnamese Turmeric, Dill Fish ‘ Cha Ca ‘

We seldom think of Vietnamese cuisine for cooking fish, yet, there are so many recipes which provide that wonderful balance of sweet, sour, spicy and salt flavours Vietnamese is known for.

INGREDIENTS
3 Fillet of Sea Bass cut in bite size pieces
2 Tablespoon Vegetable oil
3 Garlic Cloves
3 Sprigs of fresh Dill
1 Tablespoon Lime juice
2 Scallions finely chopped
2 Teaspoon Turmeric
1 Teaspoon Curry Powder
1 Teaspoon Sugar
1 Red Chilli finely sliced – Remove the seeds

PREPARATION
Using a mortar and pestle, crush the garlic cloves, fresh dill, lime juice and scallion into a paste.
Pour in a bowl and include the curry powder, turmeric, sugar and pepper
and mix with 2 tablespoon of Vegetable oil. Mix in the fish cubes and let it marinate for 30 minutes.
In the meantime, make a Jasmine Rice.
In a frying pan, saute the fish in a tablespoon of oil for 2 minutes. Turn over and continue cooking for another 2 minutes.

Pour 2 tablespoon of water during the cooking.
Serve with scallions finely sliced and fresh dill.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: