We took a long break from cooking together because of Alec’s business trip and then our holiday, but it was fun getting back into it over the long weekend. I’d been considering making cha ca (Vietnamese style fish with dill and turmeric) for a while as a good way to trim our ridiculously verdant dill plant, but all the recipes I came across online seemed rather troublesome and I am a lazy cook.
But then I came across this simplified cha ca recipe in a library book (can’t remember the name, will check on my next visit and update this post accordingly), and although it may not satisfy a purist, it’s damn tasty.
1. Marinate 1 pound firm-fleshed fish fillets (the book suggested tilapia or catfish, Alec brought home lovely fresh red snapper from the wet market, so we used that), cut into 2-3 inch chunks, up to 1 day in advance, in:
- 2 tablespoons fish sauce (if you have Knife brand like us, consider going a bit easier on this or leaving out the salt below – we found the dish slightly too salty at the end)
- 1 tablespoon oil
- 1 tablespoon minced ginger
- 1 teaspoon turmeric
- 1/4 teaspoon salt
2. Okay, mealtime! The fish will cook really fast, so make the indispensable nuoc cham first. Put into grinding device (we only have an old school pestle and mortar, but presumably there are more new-fangled thingies to do this with):
- 1 tablespoon chopped garlic
- 2 tablespoons sugar
- 1/2 teaspoon chilli / chilli garlic sauce or 1 teaspoon chilli flakes
Bump and grind it like R Kelly at the junior prom. When it’s a paste, stir in:
- 3 tablespoons fish sauce
- 3 tablespoons water
- 2 tablespoons lime juice
3. Get these last few things in place before starting on the fish, because once you tip that out of the pan you’ll want to shove piping hot, fragrant chunks of it into your gaping maw, instantly.
- Get some rice noodles cooking
- Chop up 5 spring onions
- Gather 2 cups coarsely chopped dill (checking first, if home-grown, for MOTHERFUCKING MEALYBUGS, RAAAARRRRGH!)
- Gather 1 cup mint, coriander or Thai basil leaves
4. Right, we’re finally at the fish, but another reason I dawdled in getting here is because I don’t know anything about this bit – I generally leave Alec to handle any sweating over hot stoves. Anyway, the book said to heat 2 tablespoons of oil in a skillet on medium-high heat “until a piece of dill sizzles at once”. Put in fish for 2 minutes, turn, and give it another minute.
5. Chuck in dill and spring onions, another minute.
6. Devour noodles, fish and herbs with nuoc cham, in delicious messy frenzy.
7. Realize several hours later that there’s a turmeric-stained noodle in your hair.
8. Pretend you meant for that to happen.