Seabass Cha Ca (gf) 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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Ingredients
Method
Directions
- 1
Marinate the Seabass
In a bowl, combine the grated galangal, fish sauce, lime juice, minced garlic, and turmeric. Add the seabass fillets, making sure they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Prepare the Rice Noodles
While the seabass is marinating, cook the rice noodles according to package instructions. Drain and rinse under cold water. Set aside.
- 3
Wok-Fry the Seabass
Heat the vegetable oil in a wok over high heat. Add the marinated seabass and stir-fry for about 5-7 minutes until cooked through and slightly crispy.
- 4
Assemble the Dish
Place a portion of rice noodles in a bowl. Top with the wok-fried seabass. Garnish with fresh dill, mint, cilantro, Thai basil, and sliced chili if desired.
- 5
Serve
Serve immediately and enjoy your Seabass Cha Ca!
