Authentic Vietnamese Tilapia Cha Ca Recipe

Ingredients

4 fillets of tilapia
2 tablespoons of turmeric powder
1 tablespoon of fish sauce
2 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
2 red chillies, finely chopped
2 tablespoons of cooking oil
1 bunch of fresh dill, chopped
1 bunch of fresh scallions, chopped
2 tablespoons of roasted peanuts, crushed
1 lime, cut into wedges
Salt to taste

Steps and instructions

Begin by marinating the tilapia fillets. In a bowl, combine the turmeric powder, fish sauce, minced garlic, minced ginger, and a pinch of salt. Mix well and coat the tilapia fillets with this marinade. Let it sit for about 30 minutes.
While the fish is marinating, prepare your other ingredients. Chop the red chillies, fresh dill, and scallions. Crush the roasted peanuts and cut the lime into wedges.
Heat a pan over medium-high heat and add the cooking oil. Once hot, add the marinated tilapia fillets. Cook each side for about 3-4 minutes or until the fish is cooked through and has a golden brown color.
Lower the heat to medium and add the chopped chillies, dill, and scallions to the pan. Stir well and cook for another minute or two.
Remove the pan from heat. Sprinkle the cooked tilapia fillets with the crushed roasted peanuts.
Serve the Tilapia Cha Ca immediately with the lime wedges on the side. Squeeze the lime over the fish just before eating for a tangy flavor.

Tools for making

Pan - A medium-sized frying pan for cooking the tilapia fillets.
Bowl - A bowl for marinating the tilapia fillets with the spices.
Knife - A sharp knife for mincing the garlic and ginger, and chopping the chillies, dill, and scallions.
Cutting Board - A cutting board to safely chop the ingredients.
Spatula - A spatula for flipping and handling the tilapia fillets while cooking.
Cooking Oil - A cooking oil of your choice for frying the fish.
Crushing Tool - A tool for crushing the roasted peanuts.
Lime Squeezer - A lime squeezer for extracting juice from the lime wedges.

Recipe variations

Use a different type of fish, such as cod or snapper, instead of tilapia.
Try using a different spice blend for the marinade, such as cumin, paprika, and coriander.
For a gluten-free option, substitute the regular flour with rice flour or cornstarch when coating the fish.
Add a crispy crust by dipping the marinated fish fillets in beaten egg and then coating them with breadcrumbs or crushed cornflakes.
For a vegetarian or vegan version, replace the fish with tofu or tempeh. Marinate and cook them in the same way as the fish fillets.
Experiment with different herbs and spices in the dish, such as lemongrass, basil, or mint, to add a unique flavor profile.
To make it spicier, increase the amount of red chillies or add a dash of hot sauce.
Include additional vegetables in the dish, such as bell peppers, sliced onions, or mushrooms, for added texture and flavor.
For a healthier option, you can bake the marinated fish fillets in the oven instead of pan-frying them.
Serve the Tilapia Cha Ca with a side of steamed rice, vermicelli noodles, or in lettuce wraps for a different presentation.

Recipe overview

This Tilapia Cha Ca recipe is a delectable take on a traditional Vietnamese dish. Expect a blend of savory and tangy flavors, as the tilapia fillets are marinated in a fragrant mix of turmeric, fish sauce, garlic, and ginger, then pan-fried to golden perfection. The dish is finished with a sprinkle of crushed peanuts and served with zesty lime wedges, adding a perfect crunch and a hint of tanginess. Prepare to be transported to the streets of Hanoi with this delightful meal that is not only easy to prepare, but also packed with flavor and texture. Whether you're cooking for a weeknight dinner or a special occasion, this Tilapia Cha Ca recipe is sure to impress. Enjoy!

Common questions

Can I use a different type of fish instead of tilapia? Yes, you can use other white fish fillets such as cod or haddock as a substitute for tilapia in this recipe. Adjust cooking times accordingly.
Is there a vegetarian alternative for this recipe? If you prefer a vegetarian version, you can replace the tilapia with tofu or tempeh. Marinate them in the same turmeric and seasoning mixture, then cook as directed.
Can I make this recipe spicy? Absolutely! If you prefer a spicier dish, you can increase the amount of red chillies or even add some additional chili flakes or hot sauce to the marinade.
What can I serve with Tilapia Cha Ca? Traditionally, Tilapia Cha Ca is served over a bed of rice vermicelli noodles and garnished with fresh herbs like mint and cilantro. You can also serve it with steamed jasmine rice and a side of Vietnamese dipping sauce (Nuoc Cham) for a complete meal.
Can I prepare the fish in advance? While it's best to cook the fish fresh, you can marinate the tilapia fillets in advance and keep them refrigerated until ready to cook. However, it's recommended to cook the fish just before serving to retain its texture and flavor.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for preparing the ingredients.
Knife - A sharp knife for slicing and mincing the garlic, ginger, chillies, and scallions.
Mixing bowl - A bowl for marinating the tilapia fillets and mixing the ingredients.
Pan - A frying pan or skillet for cooking the marinated fish fillets.
Spatula - A utensil for flipping and turning the fish fillets while cooking.
Crushing tool - A tool such as a mortar and pestle or a kitchen mallet for crushing the roasted peanuts.
Plates - Plates for serving the cooked Tilapia Cha Ca.
Lime squeezer - A tool for squeezing lime juice over the fish.

Origin stories

The delightful dish 'Cha Ca' hailing from Vietnam, more specifically Hanoi, is steeped in tradition and infused with cultural significance. It is said that the dish was first created by the Doan family of Hanoi more than a century ago. As the dish's popularity grew, the street on which the family home was located was renamed 'Cha Ca' Street in honor of their culinary innovation. The Doan family’s restaurant, Cha Ca La Vong, has been serving this dish for generations. The classic recipe calls for a white fish like catfish, but in modern iterations, you will see variations using different types of fish, such as tilapia. The dish is a symphony of flavors brought by turmeric, dill, and other fresh herbs, making it a delightful treat for the taste buds. The fish is traditionally grilled over charcoal, giving it a slightly smoky flavor that perfectly complements the freshness of the herbs. This dish is a testament to how the Vietnamese people have incorporated their rich culture, history, and environment into their food, creating dishes that are not only tasty but also tell the story of their past.

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.