Tuesday, October 27 2020


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

Update: February, 12/2017 - 09:00
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


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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