Quick Vietnamese Fish Stir-fry with Dill (Chả Cá Lã Vọng Inspired)
A rapid rendition of the iconic Vietnamese dish, featuring flaky white fish stir-fried with fragrant dill and spring onions, served over rice vermicelli noodles. This vibrant dish is packed with protein and fresh flavors.
Ingredients
- White Fish Fillet250 g
- Rice Vermicelli Noodle50 g
- Fish Sauce15 ml
- Spring Onion50 g
- Vegetable Oil15 ml
- Black Pepper1 pinch
- Egg1 large
- Dill20 g
- Turmeric Powder2 g
Instructions
- 1Step 1
Bring a small pot of water to boil for the rice vermicelli. Cook noodles according to package directions (usually 3-5 minutes), then drain, rinse with cold water, and set aside.
- 2Step 2
Cut the white fish fillet into 1-inch cubes. Slice the spring onions into 1-inch pieces, separating white and green parts. Coarsely chop the fresh dill.
- 3Step 3
In a bowl, gently toss the fish cubes with turmeric powder, half of the fish sauce, and a pinch of black pepper.
- 4Step 4
Heat vegetable oil in a large wok or skillet over medium-high heat. Add the white parts of the spring onion and stir-fry for 30 seconds.
- 5Step 5
Add the seasoned fish cubes to the wok and gently stir-fry for 3-4 minutes until cooked through and lightly browned. Be careful not to break up the fish too much.
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