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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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Fish
In a bowl, combine the grated galangal, turmeric powder, fish sauce, and seabass fillets. Ensure the fillets are well coated in the marinade. Cover and refrigerate for at least 30 minutes.
- 2
Cook the Noodles
While the fish is marinating, cook the rice noodles according to package instructions. Drain and set aside.
- 3
Stir-Fry the Fish
In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the marinated seabass fillets and stir-fry for about 5-7 minutes, or until the fish is cooked through and has a nice golden color.
- 4
Serve
To serve, place a portion of rice noodles on a plate, top with the stir-fried seabass, and garnish with fresh dill, mint, and cilantro. Serve with lettuce leaves and lime wedges on the side.
