Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)
Pan-fried fish marinated in turmeric, galangal, and dill, served with rice noodles and peanuts. A naturally soy-free dish with careful ingredient selection.
25m prep + 15m cook4 servingsSafety: 95/100
Contains peanutContains fishSOY-free
420 cal|35g protein|40g carbs|15g fat|3g fiber
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
- 1Marinate the fish: Marinate the fish fillets with turmeric powder, minced galangal, minced garlic, soy-free fish sauce alternative and rice flour for at least 30 minutes.
- 2Cook the noodles: Cook the rice noodles according to package directions.
- 3Fry the fish: Heat vegetable oil in a pan. Fry the marinated fish until golden brown and cooked through.
- 4Serve: Mix fried fish with chopped dill. Serve over rice noodles, rice paper with fresh mint and roasted peanuts.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
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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