Chả cá Lã Vọng

Pearly chunks of monkfish coated in a golden turmeric crust, sizzling with heaps of fresh dill. The scent of the sea meets earthy galangal notes and the heat of bubbling oil.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 616
• Protein: 33 g
• Carbs: 70 g
• Fat: 21 g

Ingredients

• 600 g Monkfish ( cut into 3cm cubes )
• 1 tbsp Turmeric powder
• 20 g galangal ( very finely minced )
• 50 g Plain Greek yogurt
• 1 tsp shrimp paste
• 3 tbsp fish sauce
• 100 g Dill ( coarsely chopped )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced diagonally )
• 300 g rice vermicelli
• 40 g Peanut ( roasted and crushed )
• 50 ml Peanut oil
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 tsp White sugar
• 1 piece Thai chili optional ( seeded and minced )
• 2 tbsp Mắm tôm ( diluted with a little water )

Instructions

1. Marinate the fish

   Mix turmeric, chopped galangal, yogurt, shrimp paste, one spoonful of mắm tôm, and fish sauce. Coat the monkfish cubes. Let rest for 30 minutes: the flesh should soak up the bright color of the turmeric.

2. Prepare the vermicelli

   Plunge the rice vermicelli into boiling water. Drain as soon as they are tender. Rinse with cold water to stop the cooking and prevent them from sticking.

3. Sear the monkfish

   Heat the peanut oil in a large pan. Add the fish. Let it crust without stirring at first. The flesh should be golden and firm on the outside, yet juicy in the center.

4. Wilt the herbs

   Add the dill and green onions cut into whistles. Stir vigorously. The herbs should wilt on contact with the hot oil and release their aniseed fragrance.

5. Prepare the dipping sauce

   Dissolve the sugar in the lime juice, fish sauce, and the remaining mắm tôm. Add the chopped chili. The sauce should be balanced between sour and salty.

Chef's tips

• Monkfish is ideal because it doesn't flake apart during cooking.
• Don't be shy with the dill; it's the soul of the dish.
• The fish must be seared in very hot oil to achieve that characteristic grilled flavor.

Storage

Eat immediately. Reheated fish loses its firm texture and the herbs oxidize.