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| Grilled cha ca. |
Viet Nam News
With Iron chef Nguyen Thanh Tung from HOME Hanoi Restaurant
Celebrate Spring with a new twist on grilled cat fish, created by chef Tung from Ngon Villa. Cheers!
Ingredients: serves 3
- 600g fresh Lang (cat fish)
- 300g spring onion
- 200g dill
- 100g peanuts
- 500g rice noodles
- 1l cooking oil
- 300g milled ginger
- 100g shrimp paste
- 1 lemon
- 50g sugar
- 1 tsp seasoning powder
- 2 chillies
- 1 tsp turmeric
- 2 tsp fermented cold rice
- Herbs to taste
Method:
For the sauce:
- Mix 3 tsp shrimp paste with ½ tsp sugar, 1 tsp lemon juice and chopped chillies in a bowl.
For the grilled cat fish:
● Clean the fish, drain and then cut into square pieces. Set aside.
● Mill the fermented cold rice, ginger and peeled turmeric to get the juice.
- Marinate the fish in the mixture with 1 tsp shrimp paste, 1 tsp sugar and 1 tsp seasoning powder for 60 minutes.
- Grill the fish until it turns yellow.
- Fry the grilled fish with spring onions and dill.
- Present the fish on a plate. Serve with roasted peanuts and rice noodles.
You can sample the dish at HOME Hanoi Restaurant, 34 Chau Long St, Ba Dinh Dist, Ha Noi. Tel: (+84)4 3939 2222.
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| Chef Tung. |
OVietnam