Fish Vermicelli with Dill and Pineapple Anchovy Sauce
Indulge in the vibrant flavors of Vietnam with our inspired recipe for Cha Ca La Vong. Originating in Hanoi, this dish is a true culinary spectacle, with the fish cooked tableside and served with an array of delightful accompaniments. The aromatic marinated fish, paired with the fragrant dill and the tantalizing sweet, tangy, and salty dressing, promises to transport your taste buds on an unforgettable journey.
- 1 1/2 pounds skinless fish fillet (cod or bass*)
- 1 cup canola oil
- 1/4 cup fish sauce
- 1 teaspoon turmeric powder
- 6 cups cooked rice stick vermicelli noodles
- 1 cup fresh dill, picked, large stems removed
- 1 1/2 cups green onion, 2-inch julienne
- 4 tablespoons peanuts, roasted, chopped
- 1/2 cup fresh pineapple, diced
- 2 garlic cloves
- 1 - 2 Thai chilies
- 2 teaspoons fresh lime juice
- 2 teaspoons sugar
Whisk together canola oil, fish sauce and turmeric powder. Place fish in marinade. Let it marinate for 5 minutes, but no more than 10 minutes.
For the Pineapple-Anchovy Sauce
Combine anchovy paste, pineapple, garlic, Thai chilies, lime juice and sugar in a blender. Blend until smooth. Taste and adjust seasoning with Thai chilies, sugar and lime juice.
For serving
Cook rice noodles according to package directions. Divide noodles among four serving plates. Set aside.
Heat the 12" nonstick shallow fry pan on medium-high heat. Add half of the fish to the pan and turn heat down to medium. Cook about 30 seconds. Using a fish spatula, carefully turn fish pieces over and cook about 30 seconds more. Add half the dill and green onion. Saute about 20 seconds or until greens are wilted. Carefully place fish and greens over two plates of vermicelli. Repeat with remaining fish.
Drizzle 1 - 2 tablespoons of pineapple-anchovy sauce over fish and noodles. Garnish with 1 tablespoon of chopped peanuts. Serve immediately
