Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Vietnamese-Style Fish with Turmeric, Spring Onions and Dill
Introduction
This is an oven version of the famous Vietnamese dish cha ca, which I first had in Hanoi with my friend Mo, in a restaurant so dedicated to the dish that it is the only thing on the menu. (Cha Ca La Vong – do go if you’re visiting.) The waiters cook the fish for you then and there at the table and you have a pile of herbs, chilli and peanuts to add to your plate. It’s absolutely delicious.
Ingredients
| pak choi, quartered | |
| spring onions, cut diagonally into 1cm slices | |
| oil | |
| ground turmeric | |
| fish sauce | |
| sea salt | |
| garlic, crushed | |
| fresh ginger, grated | |
| hake, cod or other firm white-fleshed fish | |
| fresh dill, chopped | |
| lime juice | |
| water | |
| caster sugar | |
| To serve: | |
| fresh coriander, roughly chopped | |
| red chilli, finely sliced | |
| unsalted peanuts, roughly chopped | |
| cooked vermicelli noodles or rice |
Preview
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
