Vietnamese: Chả Cá La Vong (Turmeric Fish)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 4 oz dried Vietnamese rice vermicelli (also called rice stick)
• 2 tablespoons chopped peanuts, toasted
• 1 tablespoon turmeric powder
• 6 cloves garlic minced
• 1 tablespoon ginger paste
• 1 teaspoon agave nectar
• 1 tablespoon fish sauce
• 1 lb catfish nuggets (or firm white fish cut into 1 or 1½ inch pieces)
• 12 green onions, white parts chopped, green part slivered into 2-inch strips
• 8 oz fresh dill weed, stems removed then cut into 2-inch pieces
• 4 tablespoons coconut oil, divided
• Vietnamese Dipping Sauce (Nuoc Cham) (see recipe)

Procedure:

1. Boil the rice vermicelli in hot water until done; rinse, drain, set aside
2. Coarsely chop peanuts, toast in skillet, set aside
3. Make the marinade: in a mixing bowl, add turmeric, garlic, ginger paste, agave nectar, fish sauce; mix well
4. Add fish to bowl and gently mix to coat; refrigerate for at least 30 minutes
5. Saute chopped green onions with 1
6. Add 1 tablespoon of coconut oil to a large non-stick skillet, saute the white part of green onions briefly (about 1 minute or until soft)
7. Add remaining green onions and the dill, stir briefly to wilt; remove and set aside
8. Add remaining 3 tablespoons of coconut oil to skillet and heat until smoking
9. Add marinated fish to skillet in a single layer; sear both sides and cook until done
10. Return veggies to the skillet, mix gently
11. Serve on top of noodles with a side of dipping sauce
12. Garnish with toasted peanuts