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Vietnamese Turmeric Fish
  • Vietnamese Turmeric Fish
  • Vietnamese Turmeric Fish
Vietnamese Turmeric Fish

Vietnamese Turmeric Fish

This dish of fish marinated in turmeric (or, in this case, our HALDI BLEND) then cooked with dill and spring onions is known as cha ca in Vietnam and hails from Hanoi in the north of the country. The combination of fish, zingy lime, nuoc cham dipping sauce, noodles and herbs makes a fantastically flavoursome but very light summertime supper.
More Info

Book: Curry Legend Club Recipe

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 20 mins

Origin: Vietnam
Shopping List

  • 500g firm-fleshed fish fillets or use firm tofu for a veg version (following the same cooking instructions) - cut into large bite-size pieces
  • ½ bunch of spring onions - thinly sliced
  • 20g bunch of dill - roughly chopped
  • 1 red chilli (optional) - finely chopped (seeds removed if you prefer less heat)
  • A mixture of shredded salad veg for 4 (eg carrot, cabbage, radishes, cucumber etc) and a bunch of picked herbs (eg coriander, mint, basil etc) to serve
  • 2 limes
  • Dried noodles for 4 (rice vermicelli are best)
  • 3 tbsp fish sauce or use soy sauce (any type)
  • 2 tsp sugar
Blends Needed

HALDI BLEND: 4 tsp

JEERA BLEND: tsp

METHI BLEND: tsp

MIRCHI BLEND: ½ tsp
Goes Great With
Also Works a Treat With

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