VIETNAMESE GRILLED CATFISH WITH NOODLES (CHA CA)

Vietnamese Grilled Catfish with Noodles (Cha Ca) image

Provided by morelhunter

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 23

1/3 cup minced shallot
3 tablespoons asian fish sauce (nuoc mam or nam pla)
1 tablespoon red curry powder or 1 tablespoon yellow curry powder
1 1/2 teaspoons ground ginger
1 teaspoon ground turmeric
1/8 teaspoon cayenne
2 cloves garlic, peeled,minced
6 (6 ounce) boned catfish fillets or 6 (6 ounce) tilapia fillets
2 tablespoons oil
4 cups iceberg lettuce, in bite-size pieces (8 oz)
3 cups bean sprouts, rinsed (6-8 oz)
1/2 cup fresh cilantro leaves
6 cups cooled cooked rice noodles (about 1/8 in. wide, mai fun, rice sticks, or rice vermicelli)
1/2 cup chopped dry roasted salted peanut
1/3 cup thinly sliced green onion (including tops)
1/2 cup chopped fresh dill
1/2 cup fried shallot (see below)
1/2 cup asian fish sauce (nuoc mam or nam pla)
1/4 cup rice vinegar
1/4 cup lime juice
2 tablespoons sugar
2 cloves garlic, minced
1 -1 1/2 teaspoon minced hot red chile, such as thai,serrano,fresno,or asian red chili paste

Steps:

Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
Rinse fish and pat dry.
Place fillets and shallot mixture in a large plastic bag, turn to coat.
Refrigerate and marinade at least 30 min.
up to 24 hours.
Lightly coat fillets with oil and place on foil.
Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
total.
Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
Mound noodles over vegetables.
Lay a fish fillet on each mound of noodles.
Sprinkle peanuts, green onions, dill and fried shallots over the top.
Drizzle with dipping sauce and pass remaining sauce in bowl.
Fried shallots-Saute 1 c.
thinly sliced shallots in 2 tbsp.
salad oil in a 10 inch skillet until golden, 6-10 min.
Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
Add chili to taste.