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Dinner with Rukmini
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Vietnamese-Style Fish with Turmeric, Spring Onions and Dill
Introduction from Rukmini Iyer
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
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the pak choi and spring onions into a roasting tin large enough to hold the veg and the fish in a single layer, and mix with ½ tablespoon of the oil.
Mix the remaining 1 tablespoon of oil with the turmeric, ½ tablespoon of the fish sauce, a pinch of sea salt, the garlic and ginger and use this mixture to coat the fish. Gently lay the fish over the vegetables and pour any extra mixture over the veg.
Scatter the dill thickly over the fish, then transfer to the oven and bake for 20 minutes, until the fish is just cooked through.
While the fish and veg is cooking, mix the lime juice, remaining 1 tablespoon fish sauce, the water and sugar together. Pour the dressing over the cooked fish and vegetables, scatter everything with the coriander, chilli and peanuts and serve with vermicelli rice noodles or rice.
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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
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