This is my take on the Vietnamese classic Cha Ca La Vong. Cha Ca means grilled fish and “La Vong” was inspired by a local statue of Jiang Ziya, also known as Lu Wang (pronounced as La Vong in Vietnamese), the fisherman-turned-politician who symbolized the potential for patient, talented people.
I just love the combination of ingredients – fish that is flavoured with turmeric, lemon grass, tamarind and fish sauce and served with soft cold noodles, fresh and vibrant herbs and some crunchy peanuts. I used our local New Zealand fish warehou but any white fleshed firm fish like blue cod would work well.
750 – 800g of firm white fish like monk or warehou or ling fillets
1 heaped teaspoon turmeric powder
2 tablespoons crushed lemon grass (I used ground frozen lemon grass)
2 tablespoons fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder