July Aug 2018
From Julie Van Rosendaal
This brilliant recipe comes from Jinhee Lee at Foreign Concept; it’s a traditional Vietnamese street food dish she fell in love with while traveling across the country. Trout and whitefish work well here: the turmeric-yogurt marinade is simple, and can be done ahead along with the nuoc cham sauce. With store-bought shrimp crackers, it can all be ready ahead of time, the fish quickly cooked with handfuls of fresh dill (or try swapping cilantro) whenever you’re ready for it.
2 lbs. Alberta rainbow trout fillets, skin on
1 c. yogurt
1 T. turmeric
rice flour, for coating
3 T. vegetable oil, for frying
2 T. butter
1 T. chopped garlic
1 bunch fresh dill, roughly chopped
1 bunch green onions, cut into 2-inch pieces
Nuoc Cham Sauce (Vietnamese dipping sauce):
1/2 c. fish sauce
1 c. sugar
1-1/2 c. water
1-2 garlic cloves, finely chopped
1 Thai chile pepper, thinly sliced (optional)
2 T. lime juice
rice vermicelli, cooked per package instructions
chopped peanuts (optional)
Cut the trout fillets into 3-inch pieces. Stir together the yogurt and turmeric, add the trout and toss to coat. Marinate for at least an hour, or preferably overnight.
Heat a large skillet over high heat and add the oil. Dredge the fillets with rice flour and place skin side down in the pan. Cook for about 2 minutes, or until the skin is crispy and golden. Flip the fish over, add the butter, garlic, dill and green onions to the pan. Baste the fish in the butter and continue to cook for about a minute. Transfer the fish to a plate and pour the butter and herbs from the pan over the fish.
Prepare the nuoc cham sauce: bring the fish sauce, sugar, water and garlic to a simmer in a small saucepan. Remove from heat and add the chopped chile and the lime juice. Chill before serving.
Arrange the noodles on a plate and top with the fish fillets, dill and green onions. Serve with shrimp crackers, peanuts and nuoc cham sauce.