Chả cá Thăng Long

Fleshy and firm monkfish chunks, colored with turmeric and seared over high heat. Fresh dill and spring onions provide a herbaceous freshness that contrasts with the depth of the shrimp paste.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 679
• Protein: 41 g
• Carbs: 70 g
• Fat: 24 g

Ingredients

• 800 g Monkfish ( in 3cm cubes )
• 1 tbsp Turmeric powder
• 1 tbsp galangal ( minced )
• 2 piece Garlic ( minced )
• 2 piece Shallot ( finely chopped )
• 2 tbsp fish sauce
• 1 piece Plain Greek yogurt
• 50 ml Peanut oil
• 100 g Dill ( coarsely chopped )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( in segments )
• 300 g rice vermicelli ( cooked )
• 50 g Peanut ( roasted and crushed )
• 1 tsp shrimp paste ( for the dipping sauce )
• 2 tbsp Lime juice

Instructions

1. Fish marinade

   Cut the monkfish into 3 cm cubes. In a mixing bowl, combine turmeric, minced galangal, garlic, shallot, fish sauce, and yogurt. Coat the fish pieces and marinate for 30 minutes in the fridge to let the flavors infuse.

2. Preparing sides

   Plunge the rice vermicelli into boiling water for the time indicated on the package. Drain and rinse with cold water to stop the cooking. Crush the peanuts and coarsely chop the dill and spring onions.

3. High heat cooking

   Heat the peanut oil in a large skillet or wok. Sear the monkfish pieces without overcrowding. The crust should turn golden and slightly crispy, while the inside remains pearly.

4. Herb finish

   Add the dill and spring onions directly into the pan over the fish. Toss gently for 2 minutes until the herbs wilt slightly from the heat and release their aniseed aroma.

Chef's tips

• Do not overcrowd the pan, otherwise the fish will boil instead of grilling.
• The monkfish is ready when it feels springy to the touch.
• The dill should remain vibrant green, do not overcook it.

Storage

Eat immediately. Reheated fish loses its texture and the herbs will turn black.