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Jessica Nguyen’s Chả cá Lã Vọng

Jessica Nguyen’s Chả cá Lã Vọng

  • 2 fillets (500g) of rockling, cut into 5cm pieces
  • 1 bunch of dill, roughly chopped into 8cm lengths
  • 1 bunch of spring onions, roughly chopped into 8cm lengths
  • 1 packet of rice vermicelli noodles
  • ½ cup of Vietnamese Dipping Sauce
  • ⅓ cup of roasted peanuts, roughly chopped
  • 1 5cm piece of ginger, skin removed and roughly sliced
  • 1 5cm piece of galangal, skin removed and roughly sliced
  • 3 cloves of garlic
  • 1 piece of fresh turmeric or 2 teaspoons of ground turmeric
  • 2 tablespoons of Greek yoghurt
  • 2 teaspoons of olive or vegetable oil
  • 2 sprigs of dill
  • 1 small stalk of spring onions
  • 2 tablespoons of fish sauce
  • Generous pinch of salt and pepper

Jessica Nguyen’s Chả cá Lã Vọng is a fresh, fragrant and flavour-packed Vietnamese dish for a brain-healthy lifestyle.

Step one

Place all marinade ingredients into a food processor and blitz until smooth.

Step two

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.

Step three

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.

Step four

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.

Step five

Transfer the fish to a plate once cooked and give the pan a quick clean before heating again.

Step six

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.

Step seven

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.

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