Chả cá Lã Vọng is a Vietnamese grilled fish dish, originally from Hanoi. The dish is traditionally made with hemibagrus (or ca lang in Vietnamese), which is a genus of catfish.
Chả Cá Lã Vọng
Fish & Seafood
A Recipe Inspiration for FnC Farm's Pangasius / Cream Dory Fillet. This dish is a Vietnamese grilled fish dish originally from Hanoi.
500g Pangasius / Cream Dory Fillet Portions
2 tbsp Oil
5 Spring Onions, but into batons
5 Sprigs of Dill, cut into pieces (remove large stems)
2 Tbsp Spring Onion, chopped
3 Tbsp Garlic, roughly chopped
1/2 Tbsp Shrimp Paste
3/4 Tbsp Turmeric Powder
1 tsp Fish Sauce / Patis
3 Tbsp White Sugar
3 Tbsp Fish Sauce / Patis
2 Tbsp White Vinegar
2 Garlic Cloves, finely chopped
2 Red Chili, chopped
2 Tbsp Lime Juice
Nuoc Cham Dressing
For the marinade, pound the sprind onions and garlic to a paste and mix the rest of the marinade. Pour the marinade to your fish and toss to coat. Marinde for 30 minutes in the refrigerator.
Heat the oil in your non-stick pan over medium high heat. Add your fish and cook for 2-3 minutes. Turn the fish over and cook for another 2-3 minutes or until fish is cooked through. Add your spring onion and dill then turn off the heat.
Serve with boiled vermicelli or rice and nuoc cham sauce for dipping,