Servings: 4

Cha Ca La Vong: subheading: Cha Ca La Vong:
1 tsp ground turmeric 1 tsp ground turmeric
5cm turmeric, roughly chopped 5cm turmeric, roughly chopped
3cm galangal, grated 3cm galangal, grated
½ red onion, roughly chopped ½ red onion, roughly chopped
5 cloves garlic, peeled 5 cloves garlic, peeled
2 tsp caster sugar 2 tsp caster sugar
1 tsp fish sauce 1 tsp fish sauce
½ tsp shrimp paste ½ tsp shrimp paste
2 tbsp grapeseed oil 2 tbsp grapeseed oil
2 Murray cod top loin portions 2 Murray cod top loin portions
5 spring onions, chopped 5cm lengths 5 spring onions, chopped 5cm lengths
5 sprigs dill, leaves picked 5 sprigs dill, leaves picked
salt salt
 
Nước Mắm Dressing: subheading: Nước Mắm Dressing:
3 tbsp warm water 3 tbsp warm water
3 tbsp fish sauce 3 tbsp fish sauce
3 tbsp sugar 3 tbsp sugar
2 tbsp lime juice 2 tbsp lime juice
2 bird’s eye chillies, finely chopped 2 bird’s eye chillies, finely chopped
1 clove garlic, minced 1 clove garlic, minced
dill sprigs, peanuts, roasted peanuts and finely sliced bird’s eye chillies, to garnish dill sprigs, peanuts, roasted peanuts and finely sliced bird’s eye chillies, to garnish

For the Cha Ca La Vong, place turmeric powder, turmeric, galangal, onion, garlic, sugar, shrimp paste, fish sauce and 1 tablespoon oil into a food processor and process together to a smooth paste. Pour into a bowl, add cod pieces and toss to coat. Set aside to marinate for 10 minutes.
Heat a non-stick pan over a medium heat. Add oil to the pan and when hot, add the fish. Cook until opaque three quarters of the way through, about 2 minutes.
Flip the fish over, sear for 15 seconds then remove the cod and place onto a plate to rest.
Pour the marinade into the pan and fry for approximately 1 minute.
Add one tablespoon oil to the pan. Add the spring onion and dill and cook until soft. Season with salt.
Remove from the heat. Return the cod to the pan and turn gently to coat in the sauce. Place onto serving plates.
For the Nước Mắm Dressing, combine ingredients in a bowl and mix together.
To serve, place fish onto serving plates. Garnish with dill, peanuts and chilli and serve with dressing on the side.