Chả Cá - Vietnamese Marinated Fish with Rice Noodles

To celebrate Auckland restaurant month, Cafe Hanoi's head chef presents a rare but iconic Vietnamese dish, bursting with fresh and fragrant flavours.

This recipe has a rather charming backstory. It's inspired by 100 year old Hanoi restaurant, Chả cá la Vong. They only serve one dish, the Chả cá, which has become so iconic that the restaurant's street has been renamed after it. 

Meaty white fish absorbs marinades beautifully - this one needs at least two hours so remember to prepare long before you plan to eat!

800 grams firm white fish fillets, eg Ling, Gurnard, Monkfish

80 grams fresh ginger, finely chopped

40 grams frozen galangal, finely chopped

70 ml fish sauce

10 grams ground turmeric

150 ml water

2 tablespoons canola oil

200 grams brown onion, finely chopped

60 grams snake beans or round green beans, sliced into 3 cm pieces

10 grams fresh dill leaves

To serve

240 grams rice noodles, cooked as per packet instructions

80 grams roasted, skinless peanuts, chopped

nuoc cham dipping sauce, recipe below.

Serves 4

Cut the fish into bite size pieces. Put the ginger and galangal in a blender with the fish sauce, or use a mortar and pestle to make a paste. Squeeze out the excess liquid.

Mix the ground turmeric and water to make a paste and place in a bowl with the fish. Add the blended paste to the fish and mix through, adding more water if needed. Marinate in the fridge for at least two hours.

Heat the canola oil in a large sauté pan and add the fish. Sauté on one side for about 30 seconds, turn the fish, add the onions, beans and most of the dill. Sauté for 2-3 minutes.

To serve: Place the cooked noodles on a plate and arrange the fish over the top. Garnish with the remainder of the dill and peanuts. Serve with nuoc cham dipping sauce. 

Nuoc Cham dipping sauce

100 ml warm water

20 grams sugar

50 ml white rice vinegar

100 ml fish sauce

1 lime

2 red chillis, finely chopped

½ clove garlic, finely sliced

Stir the water, sugar, white rice vinegar and fish sauce together in a bowl. Squeeze in some fresh lime and garnish with a few slices of chilli and garlic.