Chả Cá at Home: Vietnamese Turmeric Fish
Chả Cá is a classic Vietnamese dish featuring turmeric-marinated fish pan-seared with fresh dill and scallions. This at-home version delivers bold, fresh flavors with simple ingredients and quick cooking.
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Cutting board
- 1 chef’s knife
- 1 Measuring spoons
Ingredients
- For the turmeric fish
- 1 ½ lb firm white fish cod, halibut, or catfish, cut into large chunks
- 2 teaspoons ground turmeric
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- For cooking and serving
- 3 tablespoons vegetable oil
- 1 bunch scallions cut into 2-inch pieces
- 1 cup fresh dill sprigs
- ¼ cup roasted peanuts chopped
- Rice vermicelli noodles cooked
- Lime wedges
Instructions
- In a bowl, combine turmeric, garlic, fish sauce, oil, salt, and pepper. Add the fish and gently toss to coat. Marinate for 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the fish in a single layer and cook for 3-4 minutes per side until golden and just cooked through.
- Add scallions and dill to the pan and cook for 1-2 minutes until fragrant and slightly wilted.
- Remove from heat and transfer to a serving platter.
- Serve immediately with rice vermicelli, chopped peanuts, and lime wedges.
Notes
- Traditionally, Chả Cá is cooked and served sizzling at the table, but this home version keeps it simple and authentic.
- Fresh dill is essential to the signature flavor do not substitute dried dill.
- Serve with nuoc cham sauce for an extra layer of authenticity.