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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


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.

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pak choi, quartered
spring onions, cut diagonally into 1cm slices
ground turmeric
fish sauce
sea salt
garlic, crushed
fresh ginger, grated
hake, cod or other firm white-fleshed fish
fresh dill, chopped
lime juice
caster sugar
To serve:
fresh coriander, roughly chopped
red chilli, finely sliced
unsalted peanuts, roughly chopped
cooked vermicelli noodles or rice


This recipe is a preview

Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer

From the book

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From the book: The Quick Roasting Tin

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