Grilled “Chả Cá Lăng” (Cat fish) with Hanoian Condiments

February 12, 2017 - 09:00

Celebrate Spring with a new twist on grilled cat fish, created by chef Tùng from Ngon Villa. Cheers!

Grilled chả cá.
Viet Nam News

With Iron chef Nguyễn Thanh Tùng from HOME Hanoi Restaurant

Celebrate Spring with a new twist on grilled cat fish, created by chef Tùng from Ngon Villa. Cheers!

Ingredients: serves 3

  • 600g fresh Lăng (cat fish)
  • 300g spring onion
  • 200g dill
  • 100g peanuts
  • 500g rice noodles
  • 1l cooking oil
  • 300g milled ginger
  • 100g shrimp paste
  • 1 lemon
  • 50g sugar
  • 1 tsp seasoning powder
  • 2 chillies
  • 1 tsp turmeric
  • 2 tsp fermented cold rice
  • Herbs to taste

Method:

For the sauce:

- Mix 3 tsp shrimp paste with ½ tsp sugar, 1 tsp lemon juice and chopped chillies in a bowl.

For the grilled cat fish:

     ●   Clean the fish, drain and then cut into square pieces. Set aside.

     Mill the fermented cold rice, ginger and peeled turmeric to get the juice.

  • Marinate the fish in the mixture with 1 tsp shrimp paste, 1 tsp sugar and 1 tsp seasoning powder for 60 minutes.
  • Grill the fish until it turns yellow.
  • Fry the grilled fish with spring onions and dill.
  • Present the fish on a plate. Serve with roasted peanuts and rice noodles.

You can sample the dish at HOME Hanoi Restaurant, 34 Châu Long St, Ba Đình Dist, Hà Nội. Tel: (+84)4 3939 2222.                                                                 

 

 

Chef Tùng.

 

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