Chả Cá Lã Vọng

Ingredients

• 1800g firm white fish (catfish or halibut), cut into chunks
• 23 tsp turmeric powder
• 32 tbsp fish sauce
• 41 tbsp shrimp paste (mam tom)
• 51 tbsp rice wine or vodka
• 64 cloves garlic, minced
• 71 large bunch fresh dill, chopped
• 81 bunch spring onions, cut into 5cm pieces
• 9200g rice vermicelli, cooked
• 1050g roasted peanuts, crushed
• 11Vegetable oil for frying
• 12Fresh red chilli, sliced
• 13Lime wedges

Instructions

1. 1Marinate fish chunks with turmeric, 1 tablespoon fish sauce, rice wine and half the garlic for 1 hour.
2. 2Mix shrimp paste with 1 tablespoon fish sauce, a splash of water and a little sugar to make a dipping sauce.
3. 3Heat oil in a heavy pan over medium-high heat. Fry fish in batches until golden and cooked through, about 3-4 minutes per side.
4. 4In the last minute of cooking, scatter dill, spring onions and remaining garlic over the fish. Toss gently.
5. 5Transfer fish and herbs to a sizzling platter or serving dish.
6. 6Divide cooked rice vermicelli into bowls.
7. 7Top noodles with fish and herbs. Sprinkle crushed peanuts on top.
8. 8Serve with shrimp paste sauce, fresh chilli and lime wedges.