Serve these fragrant, flavourful fish fillets as part of a banquet at the family table.
- 2 garlic cloves
- 3 cm piece of galangal
- 2 spring onions, white and green parts divided
- 1 tsp fresh turmeric, minced
- 2 ½ tbsp (50 ml) fish sauce
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp pepper
- 650 g skinless catfish (or any fleshy white fish), cut into pieces
- 2 tbsp (40 ml) vegetable oil, for frying
- 1 handful dill, chopped
- Nuoc cham dipping sauce (see note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: overnight
- Put garlic, galangal, and the white parts of the spring onion in a food processor and blend to a paste. Remove paste, place into a bowl, and add turmeric, fish sauce, sugar, salt and pepper. Stir to combine. Cover the pieces of fish with the mixture, and refrigerate for a few hours to overnight.
- Heat a pan with oil, and fry the fish pieces until fully cooked. Remove to a plate. Cover in chopped dill. Slice the green parts of the spring onion and sprinkle on top.
- Serve with nuoc cham dipping sauce (see note).
● To make the nuoc cham, combine 1 tablespoon sugar, 2 tablespoons of fish sauce and 2 tablespoons of rice vinegar in a small heatproof bowl. Pour ½ cup hot water over top and stir until sugar has dissolved. Let cool. Meanwhile, add g1 minced garlic clove and 1 chopped Thai chilli to a bowl or mortar. Add 2 tablespoons of lime juice and use a pestle or fork to mash together. Add garlic mixture to fish sauce mixture and stir well to combine.