Gluten-Free Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)
A classic Vietnamese dish featuring flaky white fish marinated in turmeric and served with fresh dill, rice noodles, and peanuts. Made gluten-free and soy-free.
Ingredients
- about 680 g White fish fillets
- 2 tablespoons Turmeric powder
- 1 tablespoon Ginger
- 2 cloves Garlic
- 1 tablespoon Fish sauce (Red Boat brand)
- 1 tablespoon Rice flour
- 2 tablespoons Vegetable oil
- about 225 g Rice vermicelli noodles
- 1 cup Fresh dill
- 0.5 cup Peanuts
- 4 stalks Green onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, marinate fish with turmeric powder, ginger, garlic, fish sauce, and rice flour for at least 15 minutes.
- 2Heat vegetable oil in a skillet over medium-high heat. Add the marinated fish and cook until golden brown and cooked through, about 5-7 minutes per side.
- 3Serve the fish over rice vermicelli noodles, topped with fresh dill, peanuts, and green onions.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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