Chả Cá (Grilled Fish)

From Ching Li

2013 Nov/Dec


  • 4 6-oz. basa filets
  • 1 t. each ground ginger and garlic powder
  • 1/2 t. salt
  • 1 t. turmeric
  • 3 T. each white wine and olive oil
  • 1 bunch fresh dill
  • 4 green onions, julienned
  • 1/2 c. olive oil


Cut the fish into bite-size pieces and place in a bowl. Add ground ginger, garlic powder and salt to the fish and mix well. Sprinkle turmeric in and mix well. Add the wine and oil and mix. Mince 2 T. of the dill and add to the mixture. Refrigerate for at least an hour.

Spread the dill and green onion evenly on a large platter.

Grill the fish. Wait until the fish turns white and does not stick, then turn the pieces over to grill the other side. When they are cooked, place the fish pieces evenly on top of the large platter of dill and green onion.

When ready to serve, heat the olive oil and pour it over the fish, fresh dill and green onions. Serve with greens and herbs, vermicelli, dipping sauce – and a bowl of peanuts on the side for a great crunchy texture contrast.

 Serves 4.