Description
A flavorful fried fish with turmeric and dill, served with rice noodles, peanuts, fresh herbs, vegetables, and a pungent fermented shrimp sauce. A must-try dish from Hanoi’s Old Quarter.
Ingredients
Scale
- 1 1/2 lbs white fish fillets
- 1/2 teaspoon sea salt
- 1 teaspoon fish sauce
- 1 teaspoon granulated sugar
- 1 teaspoon turmeric powder
- 1 teaspoon grated galangal or ginger
- 2 cloves grated garlic
- 2 tablespoon minced shallots
- Vegetable oil plus more for deep frying
- 1/2 cup corn starch
- 1 bunch fresh dill
- 4 green onions (cut into 2 inch segments)
- 1 small yellow onion (peel and cut into wedges)
- Medium rice noodles (cook per package instructions)
- Roasted salted peanuts
- Rice paper
- Rice crackers
- Mắm Tôm dipping sauce
Instructions
- Prepare the fish: Cut the fillets into 1½ inch pieces and marinate them with salt, fish sauce, sugar, turmeric powder, galangal, garlic, and shallots. Set aside.
- Deep fry: Fill a skillet with 1 inch oil and heat on medium-high. Coat the fillets with corn starch, dust off any excess, and deep fry them until golden brown (about 5 minutes). Remove the fried fillets from the oil and transfer them to a plate lined with paper towels or a wired rack to absorb excess oil.
- Prepare aromatics: Prepare a pan or cast iron skillet with a bit of vegetable oil on the bottom. Add onions and pan fry until lightly browned. Add dill and green onions. Cook for about one minute or until lightly wilted.
- Serve: Add fried fish and garnish with chopped peanuts. Serve with rice noodles, sesame rice crackers, rice paper, and dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: Stovetop
- Cuisine: asian, vietnamese