4 - 6
How to cook Hanoi Fried Fish with Dill
- 1 to 1 1/2 pounds flounder or striped bass fillets, skinned and cut into 1-inch squares
- 1/2 pound dried rice vermicelli
- Vegetable oil for deep-frying, plus one tablespoon for stir-frying
- 1/2 cup rice flour or all-purpose flour
- 1/2 teaspoon turmeric
- 4 scallions, trimmed, cut into 1-inch-long pieces and halved lengthwise
- 1/4 cup roasted unsalted peanuts, split
- 1/2 cup small holy basil leaves
- 1/2 bunch cilantro, root ends trimmed
- 1/2 bunch dill, trimmed
- Nuoc Cham*, to serve
- Soak the rice vermicelli in lukewarm water to cover in a bowl until pliable, about 15 minutes. Bring a pot filled with water to a boil over high heat. Drain and divide the vermicelli into 4 equal portions. Place them, one portion at a time, in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 5 seconds. Remove, drain, and place in a bowl. Repeat this step until you have 4 individual servings. For 6 servings simply divide vermicelli into six smaller portions.
- Heat the oil in a wok over medium heat to about 350 to 375°F (180 to 190°C). Meanwhile, mix the rice flour and turmeric in a plastic bag. Add the fish to the flour mixture, seal the bag, and shake it to coat each piece evenly. Put the fish pieces, a few at a time, in the palms of your hands and shake off the excess flour. Working in batches, deep-fry the fish until golden crisp, about 2 minutes per side. Drain on paper towels and arrange in the center of a serving platter.
- Heat a tablespoon oil in a wok or nonstick skillet over high heat. Add and stir-fry the scallions for 1 minute. Add the peanuts, holy basil, cilantro, and dill and continue stir-frying for 30 seconds more. Arrange the stir-fried herbs around the fried fish. To eat, place some herbs and fish pieces on top of the vermicelli and drizzle some nuoc cham over the ingredients.
The Hanoi Fried Fish with Dill (Cha Ca Thang Long) recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Cha Ca Thang Long
is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments.
This recipe for Hanoi Fried Fish with Dill serves/makes: 4 - 6
The Hanoi Fried Fish with Dill (Cha Ca Thang Long) recipe is adopted from The Authentic Vietnamese cooking By Corinne Trang.
Main Ingredient: Flounder/Plaice
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed