MARINADE:
1 (1-inch piece) fresh ginger, peeled and chopped
2 fresh thai or serrano chiles
1 tablespoon granulated sugar
2 tablespoons nuoc mam (fish sauce)
4 tablespoons turmeric, ground
4 tablespoons water
2 tablespoons fresh lemon juice
1 pound catfish fillets
2 fluid ounces vegetable oil
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
6 ounces fresh dill
4 green onions, chopped
rice vermicelli, cooked, as needed
4 tablespoons peanuts, chopped
nuoc cham, as needed
Servings: 4
1. Prepare the marinade by grinding the ginger, chiles and sugar into a paste. Add the remaining marinade ingredients and stir until dissolved.
2. Cut the catfish into 1-inch (2.5-centimeter) pieces. Toss the catfish in the marinade. Cover and refrigerate for 1 hour.
3. Heat a sauté pan or wok and add the oil. Sauté the shallot and garlic until translucent, but not brown. Add the fish and any remaining marinade to the hot pan and cook, stirring carefully until the fish is almost done, approximately 2 minutes.
4. Cut the dill into 1 1/2-inch (3.75-centimeter) pieces. Add half of the dill and half of the green onions to the fish and cook until they wilt.
5. Arrange the remaining dill and green onions on a warm serving platter. Pour the fish and wilted herbs on top.
6. Reheat the vermicelli by dropping it in boiling water for a few seconds. Drain well.
7. Serve the sautéed fish and herbs with individual bowls of rice vermicelli. Each diner then places some of the herbs and fish on top of the noodles, adds a sprinkle of chopped peanuts and drizzles with nuoc cham.
1 (1-inch piece) fresh ginger, peeled and chopped
2 fresh thai or serrano chiles
1 tablespoon granulated sugar
2 tablespoons nuoc mam (fish sauce)
4 tablespoons turmeric, ground
4 tablespoons water
2 tablespoons fresh lemon juice
1 pound catfish fillets
2 fluid ounces vegetable oil
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
6 ounces fresh dill
4 green onions, chopped
rice vermicelli, cooked, as needed
4 tablespoons peanuts, chopped
nuoc cham, as needed
Servings: 4
1. Prepare the marinade by grinding the ginger, chiles and sugar into a paste. Add the remaining marinade ingredients and stir until dissolved.
2. Cut the catfish into 1-inch (2.5-centimeter) pieces. Toss the catfish in the marinade. Cover and refrigerate for 1 hour.
3. Heat a sauté pan or wok and add the oil. Sauté the shallot and garlic until translucent, but not brown. Add the fish and any remaining marinade to the hot pan and cook, stirring carefully until the fish is almost done, approximately 2 minutes.
4. Cut the dill into 1 1/2-inch (3.75-centimeter) pieces. Add half of the dill and half of the green onions to the fish and cook until they wilt.
5. Arrange the remaining dill and green onions on a warm serving platter. Pour the fish and wilted herbs on top.
6. Reheat the vermicelli by dropping it in boiling water for a few seconds. Drain well.
7. Serve the sautéed fish and herbs with individual bowls of rice vermicelli. Each diner then places some of the herbs and fish on top of the noodles, adds a sprinkle of chopped peanuts and drizzles with nuoc cham.
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