Cha Ca La Vong (Vietnamese Turmeric Fish). Chả Cá Lã Vọng is Hanoi's famous fried fish with tumeric and dill. This dish is also known as Chả Cá Hà Nội, Chả Cá Thăng Long, or or just Chả Cá for short. When I think of Vietnamese cuisine, turmeric and dill do not come to mind.

It features grilled fish that has been marinated with turmeric, tossed with sautéed scallions. Cha Ca is an iconic fish recipe from Hanoi, Vietnam loaded with flavor thanks to a turmeric marinade and heaps of fresh dill. Yea, one of those dishes was without a doubt Chả Cá Lã Vọng in Vietnam. You can have Cha Ca La Vong (Vietnamese Turmeric Fish) using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cha Ca La Vong (Vietnamese Turmeric Fish)

Prepare 200 gr of fillet ikan tilapia / ikan kakap.
You need 5 cm of lengkuas.
You need 2 cm of jahe (opsional).
You need 1 sdm of bubuk kunyit.
Prepare 1 sdm of kecap ikan.
You need 2 sdm of minyak sayur.
Prepare 1 sdm of kaldu jamur totole.
You need 1 sdm of greek yoghurt / sour cream.
You need 1 sdt of terasi (saya tidak pakai).
You need 2 batang of daun dill.
Prepare 2 batang of daun bawang.

This post may contain affiliate links. If you click a link, I may earn a small fee for qualifying. Cách làm Chả Cá Lã Vọng thật ngon cùng Thầy Y Although the name "cha ca" implies that it's a fish paste, it's actually small nuggets of meaty white fish marinated in turmeric and galangal, fried and served at your The trick with this dish is to cook the fish nuggets without breaking them.

Cha Ca La Vong (Vietnamese Turmeric Fish) instructions

Gunakan ikan berdaging padat agar tidak mudah hancur. Saya pakai ikan tilapia, dipotong kotak-kotak..
Lengkuas dan jahe digeprek dan dicincang halus atau menggunakan chopper. (Resep asli tidak menggunakan jahe, tapi saya tambahkan karena lebih suka dengan aroma jahe)..
Haluskan bawang putih. Campurkan lengkuas, jahe, kecap ikan, minyak sayur, bubuk kunyit, terasi dan yogurt. (Resep asli menggunakan pasta udang sehingga bisa digantikan dengan terasi tapi saya skip. Resep asli banyak menggunakan bubuk kunyit, hati-hati bila menggunakan bubuk kunyit terlalu banyak maka akan cenderung pahit, sesuaikan dengan selera. Resep asli juga menggunakan fermented rice dan biasanya bisa diganti dengan yogurt kental atau sour cream. Saya pakai merk Heavenly Blush)..
Masukkan potongan ikan. Aduk-aduk hingga tercampur semua. Diamkan 30 menit agar bumbu meresap..
Resep tradisional Cha Ca dengan dipanggang di atas bara api. Namun bila tidak ada, bisa di grill di atas teflon atau dioven..
Panggang ikan dengan suhu 200C selama 15 menit. Untuk menambah efek bakaran bila tidak ada panggangan juga bisa menggunakan blow torch. Namun bila tidak ada boleh dioven saja..
Panaskan 1 sdm minyak goreng di atas panci anti lengket. Masukkan ikan yang telah dipanggang dalam penggorengan..
Setelah bumbu meletup-letup, masukkan potongan daun bawang dan daun dill. (Daun dill adalah ciri khas masakan ini, dimana masakan disajikan menggunakan potongan sayur yang banyak. Aroma daun dill cenderung menyengat dan mirip minyak kayu putih sehingga apabila kurang suka, atau susah mendapatkan daun dill maka bisa menggunakan daun bawang dan seledri saja)..
Masak ikan hingga daun-daun layu. Siap disajikan..

The melodic sounding 'Cha Ca La Vong' is one of Hanoi's famous dishes consisting of white fish (often Vietnamese Snakehead fish) along with fresh turmeric, galangal, ginger, the pungent smelling Vietnamese shrimp paste, spring onions, rice noodles and a generous helping of fresh dill, coriander. Chả Cá Thăng Long (also known as Chả Cá Lã Vọng and Chả Cá Hà Nội) is an infamous Hà Nội dish. This legendary iconic dish of Hanoi is listed by a few books and TV Programs to be one of the things you have to try before you die. Món ăn vô cùng nổi tiếng này của Hà Nội đã được nhiều sách và chương trình truyền hình quốc tế giới thiệu là một trong những món phải ăn một lần trong đời ^^. Tucked away in Hanoi is Cha Ca La Vong, and a dish that is inspiring American chefs.