Vietnamese Grilled Catfish with Noodles (Cha Ca)

Recipe by morelhunter
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic.
  • Rinse fish and pat dry.
  • Place fillets and shallot mixture in a large plastic bag, turn to coat.
  • Refrigerate and marinade at least 30 min.
  • up to 24 hours.
  • Lightly coat fillets with oil and place on foil.
  • Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min.
  • total.
  • Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls.
  • Mound noodles over vegetables.
  • Lay a fish fillet on each mound of noodles.
  • Sprinkle peanuts, green onions, dill and fried shallots over the top.
  • Drizzle with dipping sauce and pass remaining sauce in bowl.
  • Fried shallots-Saute 1 c.
  • thinly sliced shallots in 2 tbsp.
  • salad oil in a 10 inch skillet until golden, 6-10 min.
  • Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic.
  • Add chili to taste.
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