Jessica Nguyen’s Chả cá Lã Vọng is a fresh, fragrant and flavour-packed Vietnamese dish for a brain-healthy lifestyle.
Place all marinade ingredients into a food processor and blitz until smooth.
Pour into a bowl with the fish pieces and mix so the fish is completely covered in the marinade. Allow to marinate in the fridge covered for at least 1.5 hours.
Boil a pot of water and cook the rice vermicelli noodles for a few minutes until soft. Drain into a colander under cold water to rinse out an excess starch and to prevent the noodles from cooking further.
Heat a large pan with some olive oil and begin frying the fish pieces in batches, cooking for 2 minutes on each side on medium/high heat. Be careful not to overcrowd the pan otherwise the fish will steam versus fry.
Transfer the fish to a plate once cooked and give the pan a quick clean before heating again.
Add in a little bit of olive oil and then throw in the spring onions and dill sauteing for 2 minutes until soft, then quickly add in the fish and allow to cook for another minute or two. Turn off the heat.
To assemble, divide the rice noodles into bowls, then top with pieces of fish, dill and spring onions, scatter over some fresh mint and peanuts, ladle over a few spoonfuls of Vietnamese dipping sauce and serve immediately.