Cha Ca La Wong
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2two-inch pieces fresh turmeric, peeled and chopped (see note)
- 1teaspoon ground turmeric
- 1inch fresh peeled ginger, chopped
- 2inches fresh peeled galangal, chopped (or substitute ginger)
- 1and ½ pounds skinless hake fillets, cut in 2-inch squares
- ¼cup Vietnamese fish sauce (nuoc mam)
- 3tablespoons minced garlic
- 2teaspoons chile flakes
- ⅓cup lime juice
- 2tablespoons sugar
- 4ounces dried Vietnamese or Thai rice noodles (also called rice stick)
- 1head Bibb lettuce, rinsed, trimmed, core removed, sliced thinly
- ¼cup canola oil
- 1teaspoon salt
- 1medium-large onion, sliced thin vertically
- 1and ½ bunches scallions, trimmed and chopped
- 1bunch dill, stems discarded, fronds coarsely chopped
- ½cup each cilantro leaves, mint leaves and Thai basil
- ¼cup chopped roasted salted peanuts
- ¼cup crisp fried shallots (sold in jars in Southeast Asian stores), or canned fried onions
Nutritional analysis per serving (4 servings)
565 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 39 grams protein; 1648 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the fresh turmeric, ground turmeric, ginger and galangal in a food processor or mini-chopper. Process until very fine, almost a paste. Transfer to a stainless-steel dish. Wash food processor immediately to prevent staining. Place the fish in a bowl. Rub mixture all over fish, remembering to wear gloves or plastic bags on your hands to avoid turmeric stains. Set aside at room temperature for 1 hour.
- Step 2
Combine fish sauce, 2 tablespoons of the garlic, half the chile flakes, the lime juice, sugar and ½ cup cold water in a small bowl. Stir well. Refrigerate. Place noodles in another bowl, cover with warm water and set aside 10 minutes until softened.
- Step 3
Bring 3 quarts of water to a boil, drain noodles and add to boiling water. Cook 1 minute, then drain.
- Step 4
Spread lettuce on a serving platter. Spread noodles over lettuce. Cover lightly with a sheet of foil or plastic wrap.
- Step 5
Place oil in a large nonstick or well-seasoned cast-iron skillet and heat to a high temperature. Add fish pieces. When seared on one side, 1 minute or so, turn to sear other side, sprinkle with salt and remaining chile flakes and cook through, another minute or two. Remove to another platter. Add onions to pan and reduce heat to medium. When onions start to brown, add remaining garlic, stir, and add scallions. Stir again. Tuck fish pieces back into the pan and add the dill. Cook about 1 minute, just enough to warm fish. Remove pan from heat.
- Step 6
Spread contents of the pan, including all the oil, on noodles. Scatter herbs on top, then toss on peanuts and fried shallots. Serve with sauce on the side.
- Fresh turmeric and galangal are sold in Asian markets. They can also be ordered in 1-pound packages from www.marxfoods.com.
Private Notes
Comments
Great recipe - a fun, light dish that's quite easy: marinate fish, make sauce, cook noodles, cook fish, flash cook veg and then toss everything together BAM! Done. However, the recipe for the sauce is way too large, netting a cup of dressing for this delicate Asian salad of sorts. Therefore, cut that part of the recipe in half, or use as a marinade for another dish/time.
Hake is not the right fish for this dish. Traditionally it is made with a river fish with firm flesh, so catfish or monkfish would be better. Cod, hake, haddock, sole are all too delicate and will fall apart. And the shrimp paste is integral to this dish. A little bit goes a long way. Just mix a couple of spoonfuls of fine shrimp paste with minced garlic/chilis, lime juice and a sprinkle of sugar.
Some brands are not salty. Even I am vnese, I don't remember the brand since I don't eat often. But a lot of them are not salty like it used to be before in U.S. Usually, I cook a little bit since my stomach can't handle fermented shrimp paste. I think 1/2 - 1 teaspoon is good enough, then you mix with water, lemon, garlic, and sugar to reduce the salt.
I have made this four times. All delicious but fourth time the best, using tilapia (previously used halibut and sole), and this time letting the onions get really brown. Truly one of the world’s great dishes.
This recipe is stellar. We used halibut. I would love to try it with scallops!
Hake is not a good fish for this - the pieces don’t hold their form and become somewhat mushy. Included shrimp paste as suggested and was definitely a good idea. Delicious dish.
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