Our friend brought us to this restaurant that served only Chả Cá. The restaurant was jam packed with patrons and the service is really good. Hubby has been there many times but this was my first and I totally love this dish.
It was so simple and yet taste delicious. My first attempt, I bought a pot of dill specially for it and it lacks the herbs flavor because I added too little.
Then I stumbled into dill again when I went to a supermarket in Little India and I saw a big packet of it. Immediately bought it, intending to reattempt this Chả Cá again.
I am glad that I did it for this time round, the flavor is definitely much better than my first attempt. It is so delicious and simple to put together.
Findings: Though I don't know what type of fish is served there but I think Batang fish that is easily available here is good enough.
Also I should have brown the fish a little before packing it with the dill and spring onion.
Nevertheless, it is still delicious and I did not over cook it.
What you need:
500g fish fillet (do not use salmon or cod as the taste will be too strong)
3 slices of ginger2 tbsp of vietnamese fish sauce
1 tsp pepper
100g spring onion (50g + 50g)
200g dill
Method:
Marinate the fish fillet with fish sauce and pepper. Let it sit chilled for at least 1 hour.
Heat wok with a little oil, and add gingers and spring onions (50g). Stir fry until fragrant.
Add in fish slices and cook both sides until white. If you want, you can remove the herbs before browning the fish a little.
Add in the dill and stir fry until evenly mixed.
Season with pepper or fish sauce (to taste).
Serve hot.If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+ .
