Vietnamese Baked Turmeric Fish (Cha Ca-Style)

About This Recipe

Cha ca la vong is a legendary Hanoi dish of turmeric-and-dill marinated fish traditionally pan-fried tableside, but this baked version simplifies the process while keeping the signature flavor combination intact. Fish fillets marinate in turmeric, galangal, and fish sauce, then bake until just flaky, finished with a generous handful of fresh dill and scallions wilted in hot oil poured over the top. The final step of pouring sizzling hot oil over the dill and scallions right before serving is what makes this dish special — it very briefly cooks the herbs while releasing their aroma dramatically at the table.

Ingredients

Serves 4

• 700 gfirm white fish fillets(such as catfish or cod, cut into pieces)
• 2 tbspground turmeric
• 1 tbspfish sauce
• 2 clovesgarlic(minced)
• 1 tbspvegetable oil(plus 4 tbsp for finishing)
• 2 cupsfresh dill(roughly chopped)
• 3scallions(cut into 5cm pieces)
• 200 grice vermicelli noodles(cooked, for serving)
• 0.25 cuproasted peanuts(crushed, for serving)
• 1 cupnuoc cham dipping sauce(for serving)

Instructions

1. 1

   Marinate the fish

   Combine turmeric, fish sauce, garlic, and 1 tbsp oil. Coat the fish pieces and marinate at least 30 minutes.

2. 2

   Bake the fish

   Arrange fish in a single layer on a baking sheet and bake at 200°C (400°F) for 15-18 minutes until just opaque and flaky.

3. 3

   Prepare the dill and scallions

   While the fish bakes, arrange dill and scallions on a serving platter.

4. 4

   Heat the finishing oil

   Just before serving, heat 4 tbsp oil in a small pan until shimmering and just starting to smoke.

5. 5

   Finish with sizzling oil

   Place the baked fish over the dill and scallions, then immediately pour the hot oil over everything so it sizzles and wilts the herbs.

   The oil must be genuinely hot for the dramatic sizzle and aroma — test with a drop of water first.

6. 6

   Serve

   Serve immediately with rice vermicelli, crushed peanuts, and nuoc cham for dipping.

Variations

• •

  Pan-fry the marinated fish in batches instead of baking for a closer approximation of the traditional tableside method.

• •

  Add turmeric-marinated shrimp alongside the fish for variety.

• •

  Serve over rice instead of vermicelli noodles if preferred.

Storage

Best eaten fresh; leftover fish keeps 1 day refrigerated but the dramatic sizzling presentation only works freshly made.

Frequently Asked Questions