CHA CA LA VONG

CHA CA LA VONG image

Yield 4

Number Of Ingredients 24

Ingredients : Serves 4
75 g
7.5 ml
500 g
3 tablespoons
1 large bunch
15 ml
30 ml
4
1 small bunch
1 small bunch
1
Rice flour
Ground turmeric
White fish fillets, such as cod skinned and cut into bite-size chunks
Vegetable oil, for deep-frying
Fresh dill
Groundnut (peanut) oil
Roasted peanuts
Spring onions (scallions), cut into bite-size pieces
Fresh basil, stalks removed, leaves chopped
Fresh coriander (cilantro), stalks removed
Lime, cut into quarters
Nuoc cham sauce, to serve

Steps:

Method : Mix the flour with the turmeric and toss the fish chunks in it until well coated. Heat the oil in a wok or heavy pan and cook the fish in batches until crisp and golden. Drain on kitchen paper. Scatter some of the dill fronds on a serving dish, arrange the fish on top and keep warm. Chop some of the remaining dill fronds and set aside for garnishing. Heat the groundnut oil in a small pan or wok. Stir in the peanuts and cook for 1 minute. Add the spring onions, the remaining dill fronds, basil and coriander. Stir fry for no more than 30 seconds, then spoon the herbs and peanuts over the fish. Garnish with the chopped dill and serve with lime wedges and nuoc cham to drizzle over the top.