Thang Long Fish Cake Recipe

(Cha Ca Thang Long)

Ingredients : Serves 4

1 kg

2.5 cm

1 teaspoon

3 tablespoons

1 teaspoon

100 g

500 g

Shrimp paste sauce

1 teaspoon

2 tablespoons

1 teaspoon

Garnishing

1 sprig

1 teaspoon

Red snapper, cleaned and cut into pieces

Ginger knob, peeled and finely pounded

Turmeric powder

Fine shrimp paste

Cooking oil

Ground white pepper

Spring onions (scallions), white bulbous ends only

Dill or more as preferred

Fresh fine rice vermicelli, blanched

Fine shrimp paste

Lime juice

Sugar

Red chili, finely chopped

Lettuce leaves

Mint leaves

Peanuts (groundnuts) finely chopped

Method :

Combine fish, galangal, turmeric powder, shrimp paste, 1 tablespoon cooking oil and pepper.
Mix well and set aside for 30 minutes.
Combine all shrimp paste sauce ingredients except chili and mix well. Mix in chopped chili. Set aside.
On a charcoal grill or oven, grill fish until golden brown on both sides.
In a wok, heat remaining cooking oil, add spring onions, grilled fish and dill.
Divide rice vermicelli equally into 4 serving bowls, then top with some lettuce, mint, fish, dill and peanuts.
Mix with some shrimp paste sauce before eating.