Sizziling Tumeric Fish Fillet

It took me so long to blog this recipe because it requires fresh herbs such as mints, basil, Vietnamese balm (kinh gioi), red perilla (tia to), cilantro, and the main herb that cannot be replaced – fresh dill. This year, I am trying to grow the fresh herbs on my windowsill using a grow light bulb to replace the insufficient amount of sunlight during the winter season in the Northwest. Surprisingly, the result is better than what I had expected. The dill, cilantro, and basil from my windowsill herb garden are enough for serving two people in this recipe. This dish is also very popular in Vietnam and has earned the name, "Cha ca Hanoi", which is the Capital of Vietnam. Tourists flock into the streets because of the gorgeous aroma of this dish that no one can resist. There are so many ways to serve this dish, like the family style with rice paper, red leaf lettuce, rice noodles, roasted peanuts, and all the herbs that are required for this dish. The fish is then marinated with ginger, galangal (same family with ginger), garlic, and turmeric before grilling over charcoal or simply cooked in a cast-iron skillet. Family and friends can get together to drink beer and enjoy this meal, or my version is easy enough to make often as a dinner for two. This is a dish that I am so proud to introduce to Westerners.
Ingredients:
Fish marinade:
1/2 lbs firm-white fish such as Catfish, Monk fish or Tilapia
1 tsp sugar
1 tsp salt,
1/2 tsp black pepper
1/4 tsp fish sauce
1/4 tsp shrimp sauce (optional)
1 tsp turmeric
1 tsp fresh galangal
1 tsp fresh ginger
2 cloves garlic
1 shallot, chopped
2 tbs nonfat yogurt

Cook with:
1/2 cup fresh dill
2 green onions, chopped
1/2 cup sweet white onions, sliced

Accompany with Vietnamese dipping sauce*

1/2 cup roasted peanuts, roughly chopped
Cooked rice noodles, rice paper, softened with hot water (optional)
Vietnamese vegetables plate (red leaf lettuce and herbs)

Directions:
Combine the marinade ingredients in a bowl with the fish and marinate for 1 hour.

Place the cast-iron skillet over high heat. Add olive oil. When the heated olive oil smokes, saute  white onions until fragrant;Remove from the skillet.

Add  the marinated fish. Grill fish 3 minutes on each side, Bring cooked onion back and add green onion and dill; Sprinkle with chopped roasted peanut. Bring to the table and serve.

To make dipping sauce
1/4 cup fish sauce
2 tbs water
2 tbs sugar
2 tbs vinegar
Minced garlic
Chopped red hot chili
Combine ingredients and mix well