Seabass Cha Ca Recipe
The key ingredient in this Vietnamese dish is galangal, the close cousin of ginger. Seabass is marinated, wok-fried, and served over rice noodles with five fresh herbs.
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Ingredients
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Marinade and Fish
Method
Preparation and Cooking
- 1
Marinate the Fish
In a bowl, combine the grated galangal, minced garlic, fish sauce, turmeric powder, salt, and black pepper. Add the seabass fillets and ensure they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Prepare the Noodles
Cook rice noodles according to package instructions. Drain and set aside.
- 3
Stir-Fry the Fish
Heat a wok or large skillet over medium-high heat. Add a little oil and stir-fry the marinated seabass for about 4-5 minutes, or until the fish is cooked through and slightly golden.
- 4
Serve
Serve the stir-fried seabass over the cooked rice noodles. Top with fresh herbs such as cilantro, mint, basil, and any other preferred herbs. Enjoy!
