Cha Ca La Vong

Ingredients for 4 servings:

• 800 g monkfish fillet(s)
• 100 g ginger
• 50 g turmeric
• 3 garlic cloves, Chinese
• 150 g yogurt, 10% fat
• some lime zest
• Salt and pepper, black
• 1 chili pepper(s), dried
• 3 large onions
• 500 ml oil (rice oil)
• 1 lime(s)
• 1 bunch of dill

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

a recipe from Vietnamese cuisine

Rinse the monkfish fillets with cold water, pat dry with kitchen paper, and cut into 3 x 3 cm pieces. Peel the ginger and roughly chop it. Peel the garlic and roughly chop it. Rinse the lime with hot water, dry it, tear off some of the zest, and then quarter it. Peel the onions, halve them, and cut them into fine strips. Rinse the chili pepper with cold water, trim the stalk, deseed, and chop very finely. Rinse the dill with cold water, dry it, trim the coarse stem ends, and chop finely. Place the ginger, turmeric, garlic, and lime zest in a blender with the yogurt and blend everything into a fine paste. Season the marinade with salt and black pepper. Carefully toss the fish pieces with the marinade and set aside for 15 minutes. Heat the rice oil in a wok to the appropriate temperature (about 150°C) and fry the marinated fish pieces for a maximum of 3 minutes. Add the onion strips and finely chopped chili pepper and fry for a further 2 minutes. Remove the fish pieces from the wok with a slotted spoon, drain well, and place in a bowl. Add the chopped dill and gently fold in. Place a portion of the fish onto warmed plates and drizzle with lime juice. I also served it with fried vegetable rice.