HANOI FISH

Cha Ca La Vong - Hanoi Fish with Turmeric, Pineapple and Dill

Yield: 4

Prep Time: 20 min Cook Time: 10 min Total Time: 30 min

Ingredients

Pineapple Sauce:

3 Tbs Vietnamese fish sauce or anchovy sauce

8 oz / 225 g diced fresh pineapple

1 clove garlic, peeled

1 Thai or serrano chile, stemmed and deseeded if you're watching the spice

1 Tbs sugar plus extra to taste

1-2 limes

Fish:

1 lb / 450 g cod or halibut

8 oz / 225 g dried rice vermicelli

4 Tbs canola oil

3 Tbs Vietnamese fish sauce

1/2 tsp ground turmeric

1 large bunch of scallions, ends trimmed, with white and light green parts cut into 2" lengths, then cut lengthwise into quarters

1 small bunch dill, fronds picked

handful of peanuts, chopped



Make the sauce: In a blender or mini food processor, combine all the sauce ingredients using juice of half a lime until smooth. Taste and add more sugar or lime juice as necessary.

Make the noodles and fish: Heat a medium saucepan of water to boiling.

While you're waiting, cut up the fish. Holding a sharp knife at a 45-degree angle, cut fish into slices about 1 1/4" thick. Combine oil, turmeric and fish sauce in a bowl, then add fish to coat. Marinate for 5-10 minutes.

Once water is boiling, add rice noodles and turn off the heat. Let sit for 5 minutes, then drain and rinse under cold water, then hot water. Divide noodles among 4 bowls and top with a few spoonfuls of pineapple sauce.

Heat a large skillet over high heat until very hot, then add fish in a single layer. Cook for about 2 minutes, until lightly browned. Carefully flip fish and cook another minute. Add the scallions and dill and saute another 20 to 30 seconds, just until greens are wilted.

Divide fish among the 4 bowls. Garnish with peanuts and serve immediately, with extra pineapple sauce and any leftover lime wedges on the side.