HANOI FRIED FISH WITH DILL

Yield: 10 portions

Ingredient Amount

Catfish fillets 4 #

Marinade:

Lime Juice 6 Tbsp.

Thai Shrimp Paste (Kapi) 2 Tbsp.

Palm sugar 3 Tbsp.

Galangal , minced or grated 80 grams

Turmeric Powder 4 Tbsp.

Coating:

Rice flour 4 Cups

Turmeric 2 Tbsp.

Kosher salt 2 Tbsp.

Oil to deep fry in wok

Noodles Mise en place:

Scallions, long, thin bias cut 12 ea.

Thai basil leaves, torn 30 grams

Cilantro leaves , whole 30 grams

Dill, sprigs with no stems attached 30 grams

Oil to stir fry in small wok

Noodles, rice, 1/8-inch width 2 # - divide into 10 portions while still wet

Table Salad recipe as follows

Vietnamese Dipping Sauce (Nuoc Cham) recipe as follows ( in K1, get it from Station 6)

Peanuts, pan roasted ½ Cup

Mise en Place

1. Soak the noodles in warm water for 20 minutes, then cook them in boiling water, this will take less than 30 seconds, drain and cool under running cold water, drain well. Divide noodles into portions while still wet, do not oil the noodles - they will become "unstuck" when moistened with the nouc cham at service.

2. Place lime juice, shrimp paste, palm sugar , galangal , and fresh turmeric in mortar and pestle or blender, and puree unti it becomes a thick paste. Portion cleaned and cut fish into 6oz portions. Rub with marinade to completely coat, and hold for service

3 Combine rice flour, turmeric and salt in large bowl.

4. Heat oil in a wok, add scallions for 5 seconds, add basil, cilantro and dill and stir-fry very briefly, just until herbs soften. Remove immediately, hold for service

At Service

1. Toss fish in flour mixture, immediately deep-fry fish at 375°F until golden and crispy. Drain on paper towels.

2. Place one portion of noodles dressed lightly with nouc cham into a large soup plate, top with herbs, sprinkle with toasted peanuts, place table salad and fish in plate, serve.

NOTE: Noodles are dressed with nouc cham and served at cool room temperature – NOT reheated.