Cha Ca Style Snapper Recipe

Name: Cha Ca Style Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain whole milk yogurt; 1 shallot, minced (about 1/4 cup); 1 garlic clove, minced; 1 teaspoon minced fresh ginger; 1 jalapeno chile, stem and seeds removed, minced (about 2 Tbsp.); 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon); 1/4 cup roughly chopped fresh dill; 3 tablespoons vegetable oil; 2 tablespoons ground turmeric; 2 teaspoons Vietnamese fish sauce; 1/2 teaspoon granulated sugar; 4 (6-oz.) snapper fillets; 3/4 cup water; 1/2 cup Vietnamese fish sauce; 1/3 cup rice vinegar; 1 cup granulated sugar; 1 1/2 teaspoons minced garlic (from 2 small garlic cloves); 1 tablespoon sambal oelek; 1 1/2 teaspoons minced fresh ginger; 1/4 cup warm water; 1/2 cup rice vinegar; 1 1/2 tablespoons granulated sugar; 1 teaspoon kosher salt; 1 star anise pod; 1 large red onion, cut into thin strips; 6 ounces uncooked rice noodles; 3 cups shredded cabbage (about 3 oz.); 3 cups torn Bibb lettuce (about 1/2 head); 2 tablespoons roasted peanuts, crushed; 1 tablespoon fresh dill

Servings: persons

1 cup plain whole milk yogurt
1 shallot, minced (about 1/4 cup)
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 jalapeno chile, stem and seeds removed, minced (about 2 Tbsp.)
1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
1/4 cup roughly chopped fresh dill
3 tablespoons vegetable oil
2 tablespoons ground turmeric
2 teaspoons Vietnamese fish sauce
1/2 teaspoon granulated sugar
4 (6-oz.) snapper fillets
3/4 cup water
1/2 cup Vietnamese fish sauce
1/3 cup rice vinegar
1 cup granulated sugar
1 1/2 teaspoons minced garlic (from 2 small garlic cloves)
1 tablespoon sambal oelek
1 1/2 teaspoons minced fresh ginger
1/4 cup warm water
1/2 cup rice vinegar
1 1/2 tablespoons granulated sugar
1 teaspoon kosher salt
1 star anise pod
1 large red onion, cut into thin strips
6 ounces uncooked rice noodles
3 cups shredded cabbage (about 3 oz.)
3 cups torn Bibb lettuce (about 1/2 head)
2 tablespoons roasted peanuts, crushed
1 tablespoon fresh dill
3 scallions, cut into 1-inch pieces

1
Prepare the Marinade: Whisk together yogurt, shallot, garlic, ginger, jalapeno, lemon zest, lemon juice, dill, oil, turmeric, fish sauce, and sugar in a medium bowl. Add snapper, and submerge completely in Marinade. Cover and chill 8 hours or overnight.
2
Prepare the Nuoc Mam: Stir together all Nuoc Mam ingredients in a bowl. Cover and chill up to 2 weeks.
3
Prepare the Pickled Red Onion: Stir together water, vinegar, sugar, salt, and star anise in a bowl. Add onion; cover and chill 8 hours or overnight. Store in refrigerator up to 2 weeks.
4
Prepare the Noodle Bowls: Preheat oven to 400u00b0F. Bring a large pot of salted water to a boil. Add rice noodles, and cook according to package instructions. Drain well, and place in a large bowl. Toss with 3/4 cup of the Nuoc Mam.
5
Remove fish from Marinade, letting any excess drip into bowl; discard marinade. Place fish on a lightly greased baking sheet. Roast fish in preheated oven until cooked through, 16 to 18 minutes.
6
Toss together cabbage and lettuce. Divide noodles among 4 bowls (about 1 1/2 cups each). Top each with about 3/4 cup cabbage mixture. Place 1 fish fillet in each, and top with 2 tablespoons Pickled Red Onion. Divide peanuts, dill, and scallions among bowls, and serve.

644

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 1 cup plain whole milk yogurt, 1 shallot, minced (about 1/4 cup), 1 garlic clove, minced, 1 teaspoon minced fresh ginger, and more.

Yes, Cha Ca Style Snapper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cha Ca Style Snapper

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