Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)

Ingredients

• 1 lb White fish fillets (cod, halibut)
• 2 tablespoons Turmeric powder
• 1 tablespoon Galangal (minced)
• 2 cloves Garlic (minced)
• 1/2 cup Dill (chopped)
• 2 tablespoons Rice flour
• 3 tablespoons Vegetable oil
• 8 oz Rice noodles (vermicelli)
• 1/4 cup Peanuts (roasted)
• 1/4 cup Mint
• 2 tablespoons Fish sauce alternative (coconut aminos)
• 12 sheets Rice paper

Instructions

1. 1In a medium bowl, combine the 1 lb white fish fillets, 2 tablespoons turmeric powder, 1 tablespoon minced galangal, 2 cloves minced garlic, 2 tablespoons rice flour, and 2 tablespoons fish sauce alternative. Gently toss to coat the fish evenly. Let it marinate for at least 30 minutes at room temperature.
2. 2While the fish is marinating, prepare the rice noodles. Place the 8 oz rice noodles in a large bowl and cover with hot water. Let them soak for 5-10 minutes, or until tender. Drain the noodles well.
3. 3Heat 3 tablespoons of vegetable oil in a 12-inch non-stick skillet over medium-high heat until shimmering, about 350°F (175°C).
4. 4Carefully place the marinated fish fillets into the hot skillet in a single layer. Cook for 4-6 minutes per side, until the fish is golden brown and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
5. 5Once the fish is cooked, remove the skillet from the heat. Add the 1/2 cup chopped dill to the pan with the fish and gently toss to combine.
6. 6To serve, divide the drained rice noodles among four bowls. Top the noodles with the turmeric fish and dill mixture. Garnish each bowl with 1/4 cup roasted peanuts and fresh mint leaves.
7. 7Arrange the 12 sheets of rice paper on a platter. These can be softened in warm water and used as wrappers for the fish, noodles, and mint, if desired.

Substitutions

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