ried Snakehead Fish Vietnamese Style (Cha Ca La Vong)

ried Snakehead Fish Vietnamese Style (Cha Ca La Vong)

Ingredients
3 pcs of fried “HIPPO” Original Recipe Frozen Dough | 500 g of sliced snakehead fish fillets | 1 tsp of turmeric powder | 1/2 tbsp of ground ginger | 1 tbsp of chopped dill leaves | 1/2 cup of spring onion (cut into pieces, 2 inches long) | 1 cup of dill leaves | 1/2 cup of ground fried peanuts | 3 tbsp of fish sauce | 1 tbsp of minced garlic | 2 tbsp of chopped shallots | 1/4 tsp of ground black pepper | 4 tbsp of chopped shallots | 6 tbsp of vegetable oil | 3 tbsp of chopped red chili | Rice vermicelli Dill and spring onion for sprinkle | “WASABI-O” Wasabi Sauce

Direction
1. Mix fish sauce, turmeric powder, garlic, ginger,shallots, dill leaves and black pepper, and stir well. Add fish fillets, lightly mix together.Refrigerate for 1-2 hours.
2. Heat oil, fry chopped shallots until yellow.Add red chilies, dill and spring onion. Fry for 1-2 minutes then set aside.
3. Fry fish in the pan until golden brown, scoop out and put on fried vegetables (no 2). Top with dill, spring onion, and roasted peanuts. Served with fried rice vermicelli wrapped with fried “HIPPO” Original Recipe Frozen Dough and “WASABI-O” Wasabi Sauce.

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