Chả Cá Thăng Long
Hanoi Turmeric Dill Fish
A classic Hanoi street food, Chả Cá Thăng Long features tender white fish marinated in turmeric and spices, pan-fried until golden, and then finished tableside with generous amounts of fresh dill and scallions. It's traditionally served with rice vermicelli, peanuts, and a pungent shrimp paste dipping sauce.
🧂 Ingredients
- 600 g Firm white fish fillets (such as cod, halibut, or catfish)
- 2 tbsp Turmeric powder
- 1 tbsp Galangal
- 2 tbsp Fish sauce
- 1 tbsp Shrimp paste (mam tom)
- 3-4 tbsp Vegetable oil or other neutral cooking oil
- 2 bunches Fresh dill
- 1 bunch Scallions
- 2 cloves Garlic
- 1 small Chili
- for serving Rice vermicelli noodles
- for serving Roasted peanuts
- for dipping Mam tom (fermented shrimp paste)
- for serving Fresh herbs (mint, cilantro)
👨🍳 Instructions
- 1
Prepare the marinade: In a medium bowl, combine the turmeric powder, minced galangal (or ginger), fish sauce, and shrimp paste (if using). Mix well to form a paste.
⏱️ 5 minutes - 2
Marinate the fish: Add the fish pieces to the marinade. Gently toss to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 4+ hours - 3
Prepare the aromatics: While the fish is marinating, chop the dill, cut the scallions into pieces, mince the garlic, and slice the chili (if using). Prepare the mam tom dipping sauce by mixing it with lime juice, sugar, and water to your preferred consistency and taste.
⏱️ 15 minutes - 4
Cook the fish: Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat (around 190°C / 375°F). Add the marinated fish pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes per side, until the fish is golden brown and cooked through. Remove the fish from the skillet and set aside.
⏱️ 10 minutes - 5
Sauté the aromatics: In the same skillet, add the remaining 1-2 tablespoons of oil over medium heat (around 175°C / 350°F). Add the minced garlic and sliced chili (if using) and sauté until fragrant, about 30 seconds. Add the scallion whites and light green parts and cook for another minute until slightly softened.
⏱️ 2 minutes - 6
Finish the dish: Add the chopped dill to the skillet. Stir-fry for about 1-2 minutes until the dill is wilted and fragrant. Return the cooked fish to the skillet and gently toss to coat with the dill and scallion mixture. Cook for another 1-2 minutes until the fish is heated through.
⏱️ 3 minutes - 7
Serve immediately: Transfer the Chả Cá Thăng Long to a serving platter. Garnish with the sliced dark green parts of the scallions and chopped roasted peanuts. Serve hot with cooked rice vermicelli noodles, fresh herbs (if using), and the prepared mam tom dipping sauce on the side.
⏱️ 5 minutes
💡 Pro Tips
- ✓For an authentic tableside experience, you can assemble a portable burner and a small pan at your dining table to finish cooking the fish with dill and scallions.
- ✓Don't skip the dill; it's the signature herb of this dish and provides a unique, fresh aroma and flavor.
- ✓Galangal is preferred for its distinct flavor, but ginger can be used as a substitute if galangal is unavailable.
- ✓Mam tom is a potent ingredient; adjust the amount and dilution to your personal preference. If you dislike shrimp paste, a milder fish sauce-based dipping sauce can be used as an alternative.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different types of firm white fish like tilapia, snapper, or even firm tofu for a vegetarian option.
- For a less pungent dipping sauce, mix fish sauce with lime juice, sugar, chili, and garlic.