Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)
Cha Ca La Vong is a traditional dish from from north Vietnam. It's composed of firm white fish that's marinaded in a turmeric paste and flavored with caramelized onions, fresh dill, and crushed peanuts for a wonderfully fragrant dish. It's served with vermicelli noodles and fish dipping sauce (nuoc cham).
Marinate the fish. Pat fish dry and cut into 2 inch pieces. Whisk together the ginger, garlic, turmeric, fish sauce, salt, pepper, and 1 tablespoon oil until a paste forms. Rub onto fish until each piece is evenly coated. Cover with plastic wrap and let marinate for 1-2 hours.
Cook the noodles. Bring a large pot of salted water to a boil. Cook vermicelli noodles according to package instructions. Drain, rinse with cold water, and let cool completely.
Start cooking the fish. In a large pan, heat 1 tablespoon oil over medium heat. Cook onion until softened, about 3 minutes. Season lightly with salt.
Push the onions to the edge of skillet and turn the heat to high. Add the fish and green onion, cooking for 3-4 minutes each side or until opaque and flakey.
Add dill on top and cover with a lid to wilt for 30 seconds. Season to taste.
Assemble. Serve with vermicelli noodles and sprinkle peanuts over the top. Garnish with cilantro.
Nuoc Cham Dipping Sauce
Heat water until warm. Add to sugar and stir until dissolved.
Add fish sauce, lime juice, and garlic. Stir well and taste, adjusting as needed.