Cha Ca La Vong

    INGREDIENTS

» 300 g firm white fish (halibut, monkfish…)	» 400 g dried rice noodles, boiled for 3 to
» 4 spring onions, in 4 cm pieces, jüllenne	4 minutes and rinsed under cold water
» 1 handful of dill, chopped coarsely.	» 3 to 4 tbsp pure plant oil

 

    MARINADE

» 1 tbsp fresh turmeric, chopped finely.	» 1/2 tsp coarse sea salt
» 2 tbsp fresh Vietnamese ginger,	» 1 tsp shrimp paste
chopped finely.	» 1 tbsp rice vinegar
» 1 tbsp sugar	» 2 tbsp Greek or Bulgarian yoghurt

 

    GARNISH

» crisp lettuce leaves and fresh herbs	» 300 ml Nuoc Cham
(coriander, mint, sizeable Thai basil)	» handful grilled peanuts

 

CHA CA LA VONG | MARINATED GRILLED FISH WITH RICE NOODLES

STEP BY STEP!

1/ Cut the fish into pieces of 2 x 2 cm.

2/ Prepare the marinade with the turmeric, Laos ginger, sugar and salt. Crush everything to a smooth paste in a mortar, Add the shrimp paste and crush this into it. Add the rice vinegar. Combine with the yoghurt.

3/ Rub the fish with the marinade and leave it for at least 4 hours in the refrigerator.

4/ Grill the fish on both sides, preferably over a charcoal fire or in a lightly greased grill pan, until done

5/ Put the spring onions and the dill in a separate bowl. Cook the noodles and place them in four serving bowls.

6/ Put the oil in a pan and fry in this the pieces of marinated, grilled fish, together with the dill and the spring onions.

7/ Distribute the fish over the individual bowls with noodles, add some herbs, season to taste with Nuoc Cham and finish off with the grilled peanuts.