Chả Cá Thăng Long (also known asChả Cá Lã Vọng and Chả Cá Hà Nội) is an infamous Hà Nội dish. At it's originating roots from the 100+ year old Chả Cá Lã Vọng restaurant, turmeric marinaded fish is first grilled and then fried table-side. It's served with tons of fresh dill, other herbs, crush peanuts, and rice noodles.
In a large bowl, mix fish sauce, turmeric, garlic, ginger, shallots, dill fronds, and black pepper. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
In a large skillet, heat 1 tablespoon of oil. Cook the white onions until lightly golden. Add ⅓ of the dill and ½ of the sliced scallions. Sauté for an additional 1-2 minutes. Plate the onions, scallions and dill on a serving platter.
Remove fish the refrigerator and drain off the marinade. Using paper towels, pat off any excess liquids. Using the same skillet, heat the remaining oil to medium high. Pan fry the fish – about 3-4 minutes on each side until the fish is evenly browned. Plate the fish on top of the bed of cooked onions, scallions and dill. Immediately top with the remaining fresh dill and scallions. Sprinkle peanuts on top and serve immediately with vermicelli noodles and sauces.
By Matt Rodigheri