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Chôm Chôm's Cha Ca Hanoi Fish Recipe

Servings 4

Ingredients

Fish

  • 4 sole fish fillets
  • 1 cup rice flour
  • 1 teaspoon salt
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cornstarch

Noodle base

  • 5-6 leaves of romaine lettuce
  • 1 small package of vermicelli noodles
  • 4 tablespoons roasted peanuts
  • 5 tablespoons noac cham

Sauce

  • 2 tablespoons cooking oil
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garlic finely minced
  • 1 large shallot finely minced
  • 1 small onion finely minced
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1 tablespoon cold butter preferably unsalted
  • 1 tablespoon dill roughly chopped
  • Salt & pepper to taste

Instructions

  1. Combine the rice flour, salt, paprika, cayenne and cornstarch and lightly coat the fish.
  2. Pan sear fish in a hot skillet for about 2-3 mins per side depending on the thickness of the fish. Place fish aside until the sauce and noodles are ready.
  3. For the sauce: Heat turmeric and oil in a small saucepan.
  4. Add garlic, shallots and onion until translucent.
  5. Deglaze the pan with lime juice and fish sauce. Add sugar and season to taste.
  6. Add the cold butter to the sauce, make sure to stir constantly to avoid the sauce splitting. Once the sauce is lightly thickened, turn the heat off and stir in the chopped dill. Season with salt and pepper.
  7. For noodles: Blanch your noodles. Then, cut the romaine lettuce into thin and long strips. Mix the noodles with the romaine lettuce, roasted peanuts and nuoc cham sauce*. Season to taste.
  8. Lay the noodles on a plate and top with the seared sole fillet.
  9. Drizzle the fish with the sauce and garnish with chopped dill and roasted peanuts.

Recipe Notes

*Noac cham is a Vietnamese dipping sauce. You can purchase this at a specialty store or be wild and make your own. I found this recipe that seems straightforward enough: http://www.finecooking.com/recipes/nuoc_cham.aspx