Seriously Asian: Chả Cá, Seared Fish With Turmeric

Name: Seriously Asian: Chả Cá, Seared Fish With Turmeric Over Rice Noodles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fish fillets, either catfish or salmon, or another fish to your liking; Dill and green onion, roughly chopped; A few tablespoons of oil for frying; White rice noodles, about 4 bunches suitable for 4 servings; Buttermilk to cover the fish; 1 tablespoon ground turmeric; 3 tablespoons freshly grated galangal or ginger juice; 2 tablespoons shrimp paste; Fish sauce and shrimp sauce, to taste; Lime juice, to taste; Lettuce, preferably romaine or butterhead; An assortment of herbs, such as Thai basil, mint, and perilla; Roasted peanuts

Servings: persons

12 ounces fish fillets, either catfish or salmon, or another fish to your liking
Dill and green onion, roughly chopped
A few tablespoons of oil for frying
White rice noodles, about 4 bunches suitable for 4 servings
Buttermilk to cover the fish
1 tablespoon ground turmeric
3 tablespoons freshly grated galangal or ginger juice
2 tablespoons shrimp paste
Fish sauce and shrimp sauce, to taste
Lime juice, to taste
Lettuce, preferably romaine or butterhead
An assortment of herbs, such as Thai basil, mint, and perilla
Roasted peanuts

1
Place the fish in the marinade and mix well to coat. Keep it in the refrigerator for at least a few hours, preferably up to a day.
2
Cook the rice noodles in boiling water, according to the instructions on the packet. Drain, rinse, and divide among four wide bowls for serving.
3
Place the peanuts and the assortment of herbs and lettuce into the bowls as well. Have your condiments-the fish sauce, shrimp paste, and lime-ready on the side.
4
Take the fish out the marinade and pat both sides dry. Heat a nonstick or well-seasoned skillet over medium heat. Add the oil to the pan and pan-fry the fish on both sides, about two minutes per side depending on the thickness of your fillets, turning carefully so as not to break up the meat. Take the fillets out and place them into your noodle bowls.
5
Using the oil and juices in the pan, lightly fry the green onions and dill and pour over the fish in the noodle platters. Serve immediately, having each guest mix the noodles to his or her liking with the assortment of condiments and herbs.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 12 ounces fish fillets, either catfish or salmon, or another fish to your liking, Dill and green onion, roughly chopped, A few tablespoons of oil for frying, White rice noodles, about 4 bunches suitable for 4 servings, and more.

Yes, Seriously Asian: Chả Cá, Seared Fish With Turmeric Over Rice Noodles Recipe 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.

That's it — enjoy your meal!

Seriously Asian: Chả Cá, Seared Fish With Turmeric Over Rice Noodles Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions