CÁ CHUỒN CHIÊN NÉN NGHỆ – Fried Flying Fish with Turmeric and Ciboulette
CÁ CHUỒN CHIÊN NÉN NGHỆ
By Helen Le Published: April 7, 2021
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 1 hr 5 mins
- Yield: 4-6 Servings
Fried flying fish with turmeric is a common dish in a daily frugal meal of people from central Vietnam. It's an inexpensive dish but the flavor combination is just to die for
- Cuisine: Central Vietnam
- Course Entrée
- Skill Level: Moderate
- 3 pcs flying fish deboned
- 100 g turmeric peeled
- 2 pc chilli finely chopped
- 1/2 tsp pepper grounded
- 1/2 tsp salt
- 1 tsp stock powder
- 2 pc shallot peeled, grounded
- 100 g cu nén peeled, grounded
- In a mortar and pestle, combine shallot, cu nen, turmeric, chilli, salt, pepper and stock powder. Crush well.
- Spread this spice mix over the inside of the flying fish. Then fold the fish in half like a
hamburger
- Leave to sit for about 15 minutes. Tie it up with a piece of banana leaf and fry until it's golden brown on both
sides
- Serve immediately with some rice paper, vegetables and a bowl of sweet & sour fish sauce.
Cu nen is a special spice in Central Vietnam. It looks like mini onion and is a hybrid between shallot and garlic. The flavor and smell is so unique.
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Helen Le
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About me
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!