Chả Cá Thăng Long Inspired Salmon
with Dill, Mint and Sweet Chilli Rice Noodle Salad
Chả cá thăng long is the inspiration for this dish, and is Hanoi's famous fried fish with turmeric and dill. Originating from the 100+ year old Chả Cá Lã Vọng restaurant, turmeric-marinated fish is first grilled and then fried table-side. The dish is served deconstructed so it’s best enjoyed with a group of people for an entertaining DIY experience.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove**
1 unit(s)
Lime**
1 sachet(s)
Ground Turmeric
30 grams
Ginger Puree
200 grams
Salmon Fillets**
(Contains: Fish)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)
1 bunch(es)
Dill**
1 bunch(es)
Mint**
1 unit(s)
Baby Cucumber**
48 grams
Sweet Chilli Sauce
220 grams
Rice Noodles
120 grams
Coleslaw Mix**
Not included in your delivery
2 tbsp
Olive Oil for the Marinade
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Cooking Instructions and Tips
a) Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.
b) In a medium bowl, combine the garlic, lime zest, turmeric, half the ginger puree and the olive oil for the marinade (see pantry for amount). Season with salt and pepper.
c) Add the salmon, toss to coat, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Crush the peanuts in the unopened sachet using a rolling pin.
b) Roughly chop the dill (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
d) In another medium bowl, combine the remaining ginger puree, half the sweet chilli sauce, half the juice from the lime and the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.
a) Boil a half-full kettle.
b) Pour the boiled water into a medium saucepan on medium-high heat.
c) Add the rice noodles and cook until warmed through, 1-2 mins. Use a fork to gently tease the noodles apart.
d) Drain in a sieve and run under cold water. Set aside.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
c) Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
a) Add the remaining sweet chilli sauce to the pan and gently turn to coat the fish, 1 min.
b) Remove from the heat, then stir through half the dill.
a) Add the cooked rice noodles, cucumber, coleslaw mix, mint and remaining dill to the bowl of dressing. Toss to coat.
b) Share the salmon between your bowls. Serve the noodle slaw salad alongside. Sprinkle over the peanuts.
c) Serve the remaining lime wedges alongside for squeezing over.
d) Enjoy!
