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Hanoi Fried Fish with Dill (Cha Ca Thang Long)
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| Servings |
Prep. Time |
Cooking Time |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 1/2 pound dried rice vermicelli |
vegetable oil for deep-frying, plus one
tablespoon for stir-frying |
1/2 cup rice flour or all-purpose flour |
| 1/2 teaspoon turmeric |
1 to 1-1/2 pounds white fish fillets, such as
flounder or striped bass, skinned and cut into 1-inch squares |
4 scallions, trimmed, cut into 1-inch-long
pieces and halved lengthwise |
| 1/4 cup roasted unsalted peanuts, split |
1/2 cup small holy basil leaves |
1/2 bunch cilantro, root ends trimmed |
| 1/2 bunch dill, trimmed |
Nuoc cham |
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| 1 |
Soak the rice vermicelli in lukewarm water to cover
in a bowl until pliable, about 15 minutes. Bring a pot filled with
water to a boil over high heat. Drain and divide the vermicelli into
4 equal portions. Place them, one portion at a time, in a sieve and
lower it into the boiling water. Untangle the noodles with
chopsticks and boil until tender but firm, about 5 seconds. Remove,
drain, and place in a bowl. Repeat this step until you have 4
individual servings. For 6 servings simply divide vermicelli into
six smaller portions. |
| 2 |
Heat the oil in a wok over medium heat to about 350
to 375 F. Meanwhile, mix the rice flour and turmeric in a plastic
bag. Add the fish to the flour mixture, seal the bag, and shake it
to coat each piece evenly. Put the fish pieces, a few at a time, in
the palms of your hands and shake off the excess flour. Working in
batches, deep-fry the fish until golden crisp, about 2 minutes per
side. Drain on paper towels and arrange in the center of a serving
platter. |
| 3 |
Heat a tablespoon oil in a wok or nonstick skillet
over high heat. Add and stir-fry the scallions for 1 minute. Add the
peanuts, holy basil, cilantro, and dill and continue stir-frying for
30 seconds more. Arrange the stir-fried herbs around the fried fish.
To eat, place someherbs and fish pieces on top of the vermicelli and
drizzle some nuoc cham over the ingredients. |
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