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Vietnamese Turmeric Fish with Dill (Cha Ca)

Vietnamese Turmeric Fish with Dill (Cha Ca) reads umami 7.6, funk & ferment 7.0 and salinity 6.5 on Palate's 0–10 flavor X-ray — a Vietnamese main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.6 · Funk & Ferment 7.0 · Salinity 6.5 · Marine & Briny 6.1 · Sourness 5.0 · Citrus 4.8 · Sweetness 4.6 · Allium 3.2 · Herbaceous 2.9 · Nutty 2.8 · Richness 2.8 · Warm Spice 2.0 · Heat 1.9 · Earthy 1.5 · Floral 1.2 · Bitterness 1.1

What's in it (16)

Time & effort: about 43 min (13 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 151.8 kcal, 7.2 g protein, 6.2 g fat, 16.7 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. In a medium bowl, whisk together the turmeric, 2 tablespoons fish sauce, ginger, garlic, and 1 teaspoon sugar. Add the catfish and toss to coat evenly. Let marinate at room temperature for 30 minutes, or refrigerate up to 4 hours for deeper color and flavor.
  2. Whisk the 1/4 cup fish sauce, lime juice, 2 tablespoons sugar, 3 tablespoons water, and sliced chile in a small bowl until the sugar dissolves. Set the dipping sauce aside.
  3. Bring a pot of salted water to a boil. Cook the vermicelli until just tender, 3-4 minutes, then drain and rinse under cold water to stop the cooking. Divide among four shallow bowls.
  4. Heat 3 tablespoons of the oil in a large skillet over high heat until shimmering. Add the marinated fish in a single layer and sear undisturbed until deeply golden and crisp at the edges on the first side, 3-4 minutes. Flip gently and cook until the fish flakes easily and reaches 145°F at the thickest point, 2-3 minutes more. Transfer the fish to a plate.
  5. Add the remaining oil to the same skillet over medium heat. Add the scallions and cook, stirring, until just beginning to soften, 1 minute.
  6. Add the dill to the skillet and toss until bright green and just wilted, 30-60 seconds.
  7. Return the fish and any accumulated juices to the skillet. Gently fold everything together over medium heat until warmed through and coated in dill and scallion, about 1 minute; take care not to break up the fish pieces.
  8. Spoon the fish, dill, and scallion over the bowls of vermicelli, then scatter with the chopped peanuts.
  9. Serve immediately with the dipping sauce alongside for drizzling over each bowl.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.