Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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.
|pak choi, quartered|
|spring onions, cut diagonally into 1cm slices|
|fresh ginger, grated|
|hake, cod or other firm white-fleshed fish|
|fresh dill, chopped|
|fresh coriander, roughly chopped|
|red chilli, finely sliced|
|unsalted peanuts, roughly chopped|
|cooked vermicelli noodles or rice|
From the book