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.