Cha Ca

Ingredients

• 3 pounds cleaned monkfish
• 4 large shallots
• 3 large cloves garlic
• ½ of small onion
• 1 tablespoon turmeric
• 2 tablespoons plus 1/4 cup canola oil
• ¼ teaspoon white pepper
• 1 bunch green onions, white part removed and green part sliced into tiny rings
• 1 ½ bunches dill, minced
• 6 cups cooked Vietnamese rice noodles
• 1 small bunch mint, leaves removed from stems
• 1 small bunch shiso leaves, if available
• 1 small bunch basil, leaves removed from stems
• ½ cup dry-roasted unsalted peanuts
• Nuoc cham (see recipe)

6 servings

Preparation

1. Wash the monkfish, and cut each piece into slices 1/2 inch thick.
2. With the food processor running, add the shallots, garlic and onion, processing until the ingredients are finely chopped. Add the turmeric, 2 tablespoons oil and pepper, and continue processing until mixture is a fairly smooth paste.
3. Mix the monkfish slices with the turmeric mixture and allow to marinate, covered, in the refrigerator for at least two hours or overnight.
4. When ready to cook, either prepare a charcoal fire or use a top-of-stove grill. Arrange fish on a greased two-piece wire grill to make them easy to flip. Grill only long enough to brown a little on both sides.
5. Meanwhile, heat the remaining 1/4 cup of oil in a pan that can be taken to the table. Add 2/3 of the scallions and dill. When fish is ready, arrange it on the scallions and dill and top with remaining scallions and dill. Cook the fish in the oil at the table until done.
6. For each serving, put some rice noodles in a bowl and top them with the monkfish, then sprinkle with torn mint, shiso, basil leaves, peanuts and nuoc cham.