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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Ingredients
Method
Directions
- 1
Marinate the Seabass
In a bowl, combine the sliced galangal, turmeric powder, fish sauce, and seabass fillets. Mix well and marinate for at least 30 minutes.
- 2
Prepare the Rice Noodles
Cook the rice noodles according to package instructions. Drain and set aside.
- 3
Wok-fry the Seabass
Heat the vegetable oil in a wok over medium-high heat. Add the marinated seabass and stir-fry for about 5-7 minutes or until cooked through and slightly golden.
- 4
Assemble the Dish
On a serving plate, place the cooked rice noodles. Top with the wok-fried seabass and generously sprinkle with fresh dill, mint, basil, and coriander. Serve with lime wedges on the side.
