Hanoi Fried Fish with Dill Recipe

Serves/Makes: 4 - 6

Ingredients:

  • 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
How to cook Hanoi Fried Fish with Dill:
  • 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.

Notes:

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.

Comment:

*Nuoc Cham 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 (more Flounder/Plaice recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Vietnamese (more Vietnamese recipes)

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