Vietnamese Turmeric Fish and Rice (Cha Ca Inspired)

About This Recipe

Cha ca is a Hanoi specialty — turmeric-marinated fish, traditionally catfish, pan-seared tableside with an enormous amount of fresh dill and scallion, then served over rice noodles or rice with peanuts and herbs. This version keeps the essential elements: the golden turmeric-galangal marinade and the generous use of dill, an herb far more central to Vietnamese cooking in this dish than in most other Vietnamese recipes. The fish marinates briefly in turmeric, galangal or ginger, and fish sauce before being seared hard in a very hot pan, since this is meant to be a fast, high-heat cook that leaves the fish flaky but not dry. Dill and scallion are added at the very end and only briefly wilted, staying vibrant and grassy rather than fully cooked down. It is traditionally eaten with a scatter of roasted peanuts and a dipping sauce called mam tom (fermented shrimp paste), though a simpler nuoc cham works well for anyone unfamiliar with the more pungent traditional condiment.

Ingredients

Serves 5

• 500 gfirm white fish(catfish, tilapia, or cod, cut into chunks)
• 1.5 tbspturmeric powder
• 1 tbspfresh ginger(grated)
• 2 tbspfish sauce
• 1 tbspvegetable oil(plus more for cooking)
• 2 cupsfresh dill(roughly chopped, large stems removed)
• 4scallions(cut into 2-inch pieces)
• 3 cupscooked jasmine rice
• 0.33 cuproasted peanuts(crushed)
• 0.5 cupnuoc cham dipping sauce
• 1lime(cut into wedges)

Instructions

1. 1

   Marinate the fish

   Combine turmeric, ginger, fish sauce, and oil in a bowl. Add fish chunks and gently toss to coat. Marinate 20-30 minutes.

2. 2

   Heat the pan hot

   Heat a generous amount of oil in a wide skillet or wok over high heat until shimmering.

3. 3

   Sear the fish

   Add the marinated fish in a single layer and sear 2-3 minutes per side until golden and cooked through, being careful not to break the pieces up too much.

4. 4

   Add the herbs

   Add dill and scallion directly to the pan and toss gently with the fish for about 1 minute until the herbs wilt slightly but stay bright green.

5. 5

   Plate over rice

   Divide rice among bowls and top generously with the fish and wilted herbs, spooning any pan juices over the top.

6. 6

   Finish and serve

   Scatter crushed roasted peanuts over each bowl. Serve with nuoc cham and lime wedges on the side.

Variations

• •

  Use catfish specifically if available, the traditional choice for authentic cha ca.

• •

  Serve over rice vermicelli noodles instead of rice for the more classic Hanoi presentation.

• •

  Add a spoonful of shrimp paste (mam tom) to the dipping sauce for a more traditional, pungent flavor.

Storage

Best eaten fresh, as the seared fish and wilted dill lose their texture quickly. Refrigerate leftovers up to 2 days and reheat gently in a skillet.

Frequently Asked Questions