Authentic Haddock Cha Ca: A Vietnamese Delight

Ingredients

  • 500 grams of Haddock fillets
  • 1 tablespoon of turmeric powder
  • 1 tablespoon of fish sauce
  • 1 tablespoon of sugar
  • 2 tablespoons of vegetable oil
  • 1 large onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1 piece of fresh ginger, peeled and finely chopped
  • 1 bunch of fresh dill, chopped
  • 1 bunch of fresh spring onions, chopped
  • 1 tablespoon of sesame seeds
  • Salt and pepper to taste
  • 2 tablespoons of lime juice
  • 1 fresh red chili, finely chopped
  • Steamed rice, for serving

Steps and instructions

  1. Cut the haddock fillets into bite-sized chunks.
  2. In a bowl, combine the turmeric powder, fish sauce, sugar, and a pinch of salt and pepper. Add the haddock chunks to the bowl and thoroughly coat them in the marinade. Leave to marinate for 30 minutes.
  3. While the haddock is marinating, heat 1 tablespoon of oil in a frying pan. Add the sliced onion, minced garlic, and chopped ginger. Cook until the onions are softened and the garlic and ginger are fragrant.
  4. Add the marinated haddock chunks to the pan and cook for several minutes on each side, until they are golden brown and cooked through.
  5. In another pan, heat the remaining tablespoon of oil. Add the chopped dill and spring onions. Cook for a few minutes until they are wilted and fragrant.
  6. Add the cooked haddock chunks to the pan with the dill and spring onions. Sprinkle the sesame seeds over the top.
  7. Add the lime juice and chopped red chili to the pan. Mix everything together and cook for a few more minutes.
  8. Serve the Haddock Cha Ca over steamed rice, garnished with extra dill and spring onions if desired.

Tools for making

  • Cutting board - Used for preparing and cutting the haddock fillets.
  • Knife - Essential for cutting the haddock fillets, onion, garlic, ginger, and spring onions.
  • Mixing bowl - Used for combining the marinade ingredients and coating the haddock chunks.
  • Frying pan - Used for cooking the haddock chunks and sautéing the onion, garlic, and ginger.
  • Spatula - Helps in flipping and turning the haddock chunks while cooking.
  • Another pan - Used for wilting the dill and spring onions.
  • Serving dish - Used to serve the Haddock Cha Ca over steamed rice.

Recipe variations

  • Use a different type of fish fillet such as cod or tilapia instead of haddock.
  • Replace the turmeric powder with curry powder for a more flavorful twist.
  • Add a tablespoon of soy sauce or oyster sauce to enhance the umami flavor.
  • Coat the haddock chunks in breadcrumbs or crushed cornflakes for a crispy crust.
  • For a gluten-free option, replace the regular flour with rice flour or cornstarch.
  • Make it vegetarian by using firm tofu or tempeh instead of fish fillets.
  • Add sliced bell peppers or carrots for extra color and crunch.
  • Experiment with different fresh herbs such as basil or cilantro.
  • Include sliced mushrooms for added texture and flavor.
  • For a spicier version, add more red chili or chili flakes.

Recipe overview

Haddock Cha Ca is a delightful dish that brings together the rich taste of haddock fish with the bold and vibrant flavors of Vietnamese cuisine. This recipe involves marinating the haddock in a mixture of turmeric, fish sauce, and sugar before pan frying it to perfection. The fish is then combined with a medley of fragrant herbs and spices, including onion, garlic, ginger, dill, and spring onions. A sprinkle of sesame seeds adds a slight crunch, while lime juice and red chili give the dish a tangy heat. Served over steamed rice, this Haddock Cha Ca is an explosion of flavor in every bite. Whether you're a novice cook or a seasoned chef, this recipe is straightforward to follow and sure to impress. Expect a dish that is savory, slightly sweet, and wonderfully aromatic - a true feast for your senses!

Common questions

  1. Can I use a different type of fish instead of haddock? Yes, you can substitute haddock with other white, firm-fleshed fish like cod or tilapia.
  2. Is it necessary to marinate the haddock? Marinating the haddock helps to infuse it with flavors and tenderize the fish. It is recommended to marinate for at least 30 minutes for best results.
  3. Can I use dried dill instead of fresh? While fresh dill provides the best flavor, you can use dried dill as a substitute. However, reduce the amount by half as dried dill is more potent in flavor.
  4. Can I adjust the level of spiciness? Yes, if you prefer a milder version, you can reduce or omit the fresh red chili. Adjust the spiciness to your taste.
  5. What can I serve with Haddock Cha Ca? Haddock Cha Ca is traditionally served over steamed rice. You can also serve it with vermicelli noodles or as part of a Vietnamese-inspired rice bowl.
  6. Can I make this recipe ahead of time? While the dish is best enjoyed fresh, you can prepare the marinade and chop the ingredients in advance to save time. Cook the haddock and assemble the dish just before serving for the best taste and texture.
  7. Can I freeze the leftovers? It is not recommended to freeze Haddock Cha Ca as the texture of the fish may change upon thawing. It is best to consume it fresh.

Serving dishes and utensils

  • Frying pan - For cooking the haddock chunks and sautéing the onions, garlic, and ginger.
  • Mixing bowl - To marinate the haddock fillets with the turmeric powder, fish sauce, sugar, and seasonings.
  • Chopping board - For cutting the haddock fillets and preparing the vegetables.
  • Knife - To cut the haddock fillets and chop the onion, garlic, ginger, dill, spring onions, and chili.
  • Spatula - For flipping and stirring the haddock chunks while cooking.
  • Serving platter - To present and serve the Haddock Cha Ca.
  • Cooking spoon - For mixing and stirring the ingredients while cooking.
  • Measuring spoons - To accurately measure the turmeric powder, fish sauce, sugar, lime juice, and sesame seeds.
  • Lime squeezer - Optional but helpful for juicing the lime.
  • Rice cooker - To cook the steamed rice for serving with the Haddock Cha Ca.

Origin stories

Cha Ca, the delightful dish this recipe is based on, has a storied history in the streets of Hanoi, Vietnam. One particular street in the Old Quarter, aptly named Cha Ca Street, is famously known for this dish. The street got its name from Cha Ca La Vong restaurant, which has been serving this dish for over a century and is often credited with inventing it. This fragrant and hearty meal was originally created to feed soldiers during times of war, using the plentiful river fish and local herbs. In this version, we've replaced the traditional river fish with haddock, a delicacy from colder seas, making this dish a tantalizing fusion of culinary traditions. Enjoy the unique blend of flavors, and remember, every bite takes you on a stroll down the busy, narrow lanes of Hanoi, where this dish continues to be a beloved staple.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.