Gluten-Free Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)

Ingredients

• 1.5 lbs White fish fillets (cod, tilapia)
• 2 tbsp Turmeric powder
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Fish sauce
• 2 tbsp Rice flour
• 1 bunch Dill
• 1/4 cup Vegetable oil
• 8 oz Rice vermicelli noodles
• 2 tbsp Shrimp paste (mắm tôm)
• 1 tsp Sugar
• 1 tbsp Lime juice
• 1/4 tsp Chili flakes

Instructions

1. 1Cut the 1.5 lbs white fish fillets (such as cod or tilapia) into 1-inch (2.5 cm) pieces. In a medium bowl, combine the 2 tbsp turmeric powder, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp fish sauce, and 2 tbsp rice flour. Add the fish pieces to the bowl, toss gently to ensure they are fully coated, and let them marinate at room temperature for at least 30 minutes.
2. 2Bring 6 cups (1.4 liters) of water to a rolling boil in a large pot (e.g., a 4-quart / 3.8-liter saucepan) over high heat (water temperature approximately 212°F / 100°C). Add the 8 oz rice vermicelli noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Immediately drain the noodles in a colander and rinse them thoroughly with cold water to prevent sticking, then set aside.
3. 3In a small bowl, combine the 2 tbsp shrimp paste, 1 tsp sugar, 1 tbsp lime juice, and 1/4 tsp chili flakes. Stir vigorously with a spoon until the sugar is fully dissolved and all ingredients are well combined. Set aside.
4. 4Finely chop the entire 1 bunch of dill. Set aside.
5. 5Heat the 1/4 cup vegetable oil in a large 12-inch (30 cm) skillet over medium-high heat. The oil should be shimmering (approximately 375-400°F / 190-205°C). Carefully add the marinated fish pieces to the hot oil in a single layer, working in two batches if necessary to avoid overcrowding the pan. Cook each batch for 3-4 minutes per side, until the fish is golden brown on all sides, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
6. 6Once all the fish is cooked, return it to the skillet (if cooked in batches). Add the chopped 1 bunch of dill to the pan with the fish. Toss gently for 1-2 minutes, until the dill is slightly wilted and fragrant.
7. 7Immediately transfer the turmeric fish with dill to serving plates. Serve alongside the prepared 8 oz rice vermicelli noodles and the shrimp paste dipping sauce.

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