If you’ve ever wandered through Hanoi’s Old Quarter, you might have stumbled upon a cosy, unassuming spot serving Vietnamese Turmeric Fish – a fragrant and flavourful Vietnamese turmeric fish dish. This recipe has a rich history, tracing back to the late 19th century when a family served it to financially support anti-colonial fighters. It’s a dish steeped in tradition, perfect for fish lovers looking to try something new with a Vietnamese twist.
Traditionally, catfish is the star of this dish, marinated with turmeric, galangal, fermented rice, and a medley of spices. After a bit of experimentation, I’ve found that cod fillets and yoghurt make brilliant substitutes for catfish and fermented rice – keeping things simple without losing the essence of the dish.
So, let’s get into the kitchen and bring a bit of Hanoi into your home with this special fish dish!
Ingredients
Fish
Cod fillets – the perfect balance of tenderness and easy-to-handle texture.
Marinade
- Turmeric – for that signature golden hue and earthy flavour.
- Galangal – essential for its unique aroma, typical in Vietnamese fish cooking.
- Yoghurt – a smooth substitute for fermented rice.
- Ground pepper
- Fish sauce
- Sugar
- Olive oil
- Chopped fresh dill or dried dill
To serve
- Cooked noodles
- Fresh herbs: shredded spring onions, coriander and dill
- Roasted peanuts (crushed)
- Sweet and sour fish sauce (1 part fish sauce, 1 part sugar, 1 part lime juice, 2 parts water)
- Optional: fresh chilli for a bit of heat.
Step-by-step guide
1. Prepare the fish
Start by patting your cod fillets dry and cutting them into 4x4cm square pieces. This ensures even cooking and makes them easy to handle.
2. Make the marinade
Pop all the marinade ingredients into a blender and blitz until smooth. You will end up with a gorgeous, aromatic yellow paste. Massage this paste into the fish pieces, ensuring every bit is coated. Cover and refrigerate for at least 2 hours – the longer, the better the flavours will infuse.
3. Cook the fish
There are a few ways to cook the fish: pan-frying, grilling, or air-frying. Here’s how I do it:
- Air-frying:
Brush the fish pieces with olive oil to prevent them from drying out. Arrange them in a single layer in the air fryer. Cook at 240°C for 7 minutes on one side, then flip, brush with oil, and cook for another 3 minutes.
- Pan-frying:
Heat 3 tablespoons of oil in a pan over medium heat. Fry the fish in a single layer, cooking each side for 3-4 minutes until golden. Watch closely to avoid overcooking.
Remove the cooked fish and set it aside.
4. Stir-Fry the veggies
Using the same pan with the leftover oil, crank up the heat and toss in the spring onions, dill and coriander. Stir-fry for a minute or two – just enough to soften them slightly – then set aside.
5. Assemble and serve
To serve, place a bed of cooked noodles in a bowl. Top with the golden fish bites, stir-fried veggies, and a sprinkle of crushed roasted peanuts. Drizzle with sweet and sour fish sauce, and, if you fancy a kick, add some fresh chilli.
And there you have it – a bowl of Vietnamese turmeric fish that will whisk you straight to that little restaurant in Hanoi. Fair warning: it’s so good that even a whole kilogram of cod might disappear faster than you’d expect!
Enjoy every bite!
Head over here to try my other fish recipes.
Vietnamese Turmeric Fish (Cha ca La Vong)
Description
Vietnamese Turmeric Fish (Cha Ca La Vong) is a fragrant and flavourful dish inspired by Hanoi's Old Quarter. Tender cod fillets are marinated in turmeric, galangal, and yoghurt, then cooked to perfection and served with noodles, fresh herbs, and a tangy sweet and sour sauce. It's a vibrant, aromatic meal that brings the taste of Vietnam to your kitchen!
Vietnamese Turmeric Fish - Cha Ca La Vong
Fish
Marinade
To Serve
Sweet and Sour Sauce
Instructions
-
Prepare the Fish
- Pat the cod fillets dry and cut into 4x4 cm pieces.Â
-
Make the Marinade
- Blend all marinade ingredients into a smooth paste.Â
- Rub the marinade onto the fish pieces and refrigerate for at least 2 hours.Â
-
Cook the Fish
- Air-fryer: Brush fish with olive oil. Cook at 240°C for 7 minutes on one side, flip, brush with olive oil, and cook for another 3 minutes.Â
- Pan-fry: Heat oil in a pan over medium heat. Fry fish for 3-4 minutes per side until golden.Â
-
Stir-Fry the Vegetables
- In the same pan with leftover oil, stir-fry sprinkle onions, and coriander and dill over high heat for 1-2 minutes.Â
-
Assemble
- Place noodles in a bowl. Top with cooked fish, stir-fried veggies, and crushed peanuts.Â
- Drizzle with sweet and sour sauce and garnish with fresh chilli if desired.Â
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 462.53kcal
- % Daily Value *
- Total Fat 6.34g10%
- Saturated Fat 1.09g6%
- Cholesterol 72.33mg25%
- Sodium 926.56mg39%
- Potassium 892.41mg26%
- Total Carbohydrate 63.04g22%
- Dietary Fiber 2.22g9%
- Sugars 5.95g
- Protein 35.1g71%
- Vitamin A 40.26 IU
- Vitamin C 20.93 mg
- Calcium 71.59 mg
- Iron 2.27 mg
- Vitamin D 1.5 IU
- Vitamin E 2.04 IU
- Vitamin K 45.12 mcg
- Thiamin 0.17 mg
- Riboflavin 0.16 mg
- Niacin 4.09 mg
- Vitamin B6 0.52 mg
- Folate 35.8 mcg
- Vitamin B12 1.57 mcg
- Phosphorus 464.12 mg
- Magnesium 90.38 mg
- Zinc 1.47 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Substitute for Cod: if you can't find cod, any firm white fish like haddock, sea bass, or tilapia works well. Just ensure it's boneless and firm enough to hold its shape during cooking.
- Galangal Alternative: if galangal is unavailable, you can use ginger, but keep in mind the flavour will be slightly different.
- Make it ahead: Marinate the fish for at least 2 hours or the night before to deepen the flavours and save time when cooking.
