Vietnamese Turmeric & Dill Fish “Cha Ca”

Inspired by the Vietnamese dish, Cha Ca, this vibrant and fragrant fish recipe is full of flavour with lime juice, chilli, garlic, ginger and turmeric.


100g dried rice vermicelli

1tbsp sesame oil

400g Halibut, sliced into thin strips 2 tbsp vegetable oil

1 lime, juice only

1 red chilli finely sliced

4 spring onions cut into batons

Small bunch of dill cut into large pieces

50g peanuts lightly toasted

For the marinade

Small bunch of spring onions, thinly sliced

4 garlic cloves

4tbsp fish sauce

2tbsp vegetable oil

2tbsp dill, very finely chopped

1tbsp ground turmeric

2tsp ginger, grated

1tsp caster sugar


  1. For the marinade, use a pestle and mortar to pound the spring onions and garlic into a paste. Add the remaining ingredients and mix to combine together. Pour the marinade over the fish and leave in the fridge for 30 minutes.

  2. Pour some boiling water over the vermicelli and soften for 5 minutes. Then, drain the noodles, add the sesame oil and divide between serving bowls.

  3. When ready to cook the fish, preheat a large frying pan over a medium high heat and cook the halibut spreading the pieces out in the pan. Allow to cook on the first side until golden and then very gently turn the fish over. Cover with a lid and cook for a further two minutes. Add the lime juice and scatter the chilli, dill and spring onions and remove from the heat.

  4. To serve, top noodles with the fish, some of the pan juices and the peanuts.

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