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Bun Cha Ca
Recipe by Tommy Pham
This quick and easy Vietnamese cod dish is the ultimate comfort meal.
- Steps
- Ingredients
Steps
- For the Cha Ca La Vong, place turmeric powder, turmeric, galangal, onion, garlic, sugar, shrimp paste, fish sauce and 1 tablespoon oil into a food processor and process together to a smooth paste. Pour into a bowl, add cod pieces and toss to coat. Set aside to marinate for 10 minutes.
- Heat a non-stick pan over a medium heat. Add oil to the pan and when hot, add the fish. Cook until opaque three quarters of the way through, about 2 minutes.
- Flip the fish over, sear for 15 seconds then remove the cod and place onto a plate to rest.
- Pour the marinade into the pan and fry for approximately 1 minute.
- Add one tablespoon oil to the pan. Add the spring onion and dill and cook until soft. Season with salt.
- Remove from the heat. Return the cod to the pan and turn gently to coat in the sauce. Place onto serving plates.
- For the Nước Mắm Dressing, combine ingredients in a bowl and mix together.
- To serve, place fish onto serving plates. Garnish with dill, peanuts and chilli and serve with dressing on the side.
