Fish and SeafoodLeslie Fangmanmain dish, fish, dinner for two, vietnameseComment

Cha Cha with Grouper

Fish and SeafoodLeslie Fangmanmain dish, fish, dinner for two, vietnameseComment
Cha Cha with Grouper

This is a famous Vietnamese dish that I learned to cook for my father-in-law before going back to Vietnam for a vacation.  While there are many ingredients and steps, it is worth it!  Bonus, my husband loves it!

Cha Cha With Grouper

Paste

1/4 cup Peeled minced Ginger

4 1" pieces of turmeric peeled and chopped

1 TBS anchovy paste

1 Thai Chili, minced

2 TBS peanut oil

1/2 tsp fish sauce

1/2 lime squeezed

 

1 1/2 lbs of grouper, cut into 3 to 4 oz pieces

 

Crispy Shallots

1/4 cup of canola oil

2 shallots, thinly sliced

 

6 oz rice noodles

 

Sauce

1 TBS cornstarch

1/3 cup chicken stock

1/3 cup lime juice

1/3 cup fish sauce

3 TBS of sugar

1 cloves of garlic, minced

1 Thai Chili, minced

 

1/4 cup Canola Oil

1 medium white onion, diced

10 scallions, diced

2 cloves of garlic

1 cup of fresh dill, chopped

1/2 cup fresh cilantro, chopped

1/2 cup fresh mint, chopped

1/2 cup fresh basil, chopped

 

1/4 cup roasted cashews, chopped



Make the paste.  Add all the ingredients for the paste into a food processor until it’s mostly smooth.  Salt and pepper to taste then add the paste to a large bowl with the fish.  Make sure all pieces of the fish are coated and let stand at least 4 hours or overnight. 

 

Make the Crispy Shallots.  Heat the oil in a medium pan over medium high heat.  Add the shallots. Cook until golden and crisp, about 5 minutes. Place on a paper towel and set aside.

 

In a large dish cover the rice noodles with boiling water and let stand until soft.

 

Whisk together the ingredients for the sauce and simmer until thickened, set aside.

 

Make sure you have all the remaining ingredients ready as the cooking goes rather fast and things need to be added so the oil takes on the flavors and does not burn.  Heat the Canola oil in a large cast iron over med-high.  Cook the fish first until done about 5 minutes, remove from the heat and set aside.  Add the onion to the oil and cook until brown and soft. Then add the scallions and garlic and cook until soft. Stir in all the herbs and lightly cook.

 

Layer the noodles, fish then the herb mixture and top with the crispy shallots and cashews.  Serve the sauce on the side.  This can also be served as a lettuce wrap.