Just came across this. The recipe is so good. I made some alterations, using a whole fish instead, deep frying it in some cornstarch and then pan frying the sauce adding in the whole fish. So delicious.
Hi! I would really like to know more, I'm from south east asia and i want to make a version of this for Chinese New Year Eve's reunion dinner. What fish should i use and when using whole fish can ibutterfly it and open it up before deep frying?
@Marion - we used cat fish. The flesh holds better. We would wrap this in a "spring roll" style but with additional green herbs and condiments like basil, mint, cilantro, pickled onions/carrots, and some crushed peanuts! Wash all this down with some cold beer. HEAVEN.
I cannot keep up with how many meals you provide! I’ve been constructing my perfect Asian dinner party for quite some time and your vids are so quick and simple that I can follow by watching and cooking is actually fun again 💗
Made this recipe tonight and it was amazing! It will definitely be on our dinner rotation from now on! I'm obsessed with your recipes and got my whole family hooked!
You have lacked one ingredient that plays an important part in creating a unique aroma and flavour for this dish: The Vietnamese shrimp Paste. It smells terrible but when combined with other ingredients, it will bring your dish to a whole new level.
Wow! Marion, the flavors were absolutely amazing, incredible etc. this might very well be the best fish dish that I have ever cooked. You brighten our days!
Thanks for the fish recipe I’m just very lost in general when handling fish. I’m thai and my mum always deep fry it. Thanks for this easy yet complex flavor!
I do not usually look to seafood recipes that much, but from watching your videos I even feel like I want to try steamed or sauteed fish! I actually tried the steamed ginger soy fish last night and loved it. Next, I need to lug the mortar and pestle out of my car that I bought just from watching your videos AND waiting for my ingredients I ordered thru Amazon to make your chili oil, too! 😁 I need to start eating more healthy and stop being lazy about cooking so I love what I learn from your videos. Your presentation is awesome too- approachable, fun...and like so many others, I love your mom Noi! ❤️😁
This happened to come up in my feed and I cooked it a day or two later. Today was the day, and it was delicious 😋 My family all loved it!! I used fresh wild caught mahi mahi and it was perfect!!! Thank you for such a yummy recipe.
I made this tonight & omg what a flavour bomb! Totally blew me away. I don’t even like dill but man, this was one of the tastiest dishes I’ve ever eaten. Thanks for an awesome easy recipe!
I love your show, especially your mom. Her smile and she is funny. Marion I love that you use every day and simple incredients to make a delicious foods. Keep looking. -Pisey Haley (USA)
Discovered this channel a few weeks ago, have been watching everything and drooling and saving to my to-do list. Finally tried making one of the dishes, started with this one, it was yummy!
Suggestion! Crush some unsalted roasted peanuts to top the bowl - adds great flavor and crunch. That's how my family eats this dish There's something to be said about using bone-in catfish that's been cut into cross sections for this dish, not very bony overall and the meat just comes off in easy chunks. Super moist and tasty For the fish sauce dressing, here we typically add sambal oelek or chili garlic sauce (Huy Fong brand)
Mama Noi at the end eating your dish.. that would be me 😂 what an amazing recipe ma'am! I hope you have a wonderful day! And also, i love you Mama Noi 🤗💗
Hello Marion, I am Shemie and I'm from Philippines 🇵🇭.. I just done making this today for my lunch.. And I'm so happy that I made it and it is really really really good 👍 👍 👍 👍 I let my cousin do the taste test and guess what she liked it too.. I am a big fan of yours and always watching your videos ☺.. Pls also say hi to your mom for me ☺ More power to you!! God bless and keep safe!!
Just came across this recipe and was intrigued by the flavor combinations. So I made it tonight (with Chilean sea bass). Absolutely stunning! Thank you, Marion, for a marvelous cookery channel.
great recipe, im going to try it for lunch tomorrow. might use fish stock instead of water at the end hopefully still good. would love to try this in vietnam.
Marion your Tumeric and fill fish cha ca recipe is super yummy and amazing. I used barramundi cause it is my go to fish. More power to you!! Thank you for your video.
I just made this and it is simply DELICIOUS. I’ve made many dishes by Marion in the last 2 years and this is by far my favorite. Thank you for all the recipes and making my life easier Marion!
I had cha ca at a restaurant when visiting Viet Nam back in 2016. As I recall, it was served rice noodles. For topping I had bird eye chilis but freshly sliced, not made into a sauce like Marion did. But there was one thing that Marion didn't include in her recipe: roasted chopped nuts.
Your mom in the video is me enjoying this dish. You are missing the KEY ingredient for this dish: shrimp paste! I forgive you, because you are an awesome cook!
Looks so yummy! Definitely will make this. I’m so happy I found your channel. Love the way you create your videos. So far I’ve tried the dim sum egg tarts and Chinese fried rice. Soo good 😋
Hi Marion, thanks for sharing the recipe with us. I also live in South East Asia but I can't find dill here, I always thought the plant lives only in subtropical countries lol I don't know a lot about herbs.
Cha Ca should always be paired with Mam Tom, a Vietnamese shrimp paste mixture with lime and sugar. Try it next time Marion!! Way much better. And originally, they grilled the fish with the marinate before things get sizzling at the table (only to give it a better seared color)
Thank you for evoking wonderful memories. I had tried this dish during a visit to Vietnam a few years ago. Thanks for posting the recipe. Moms are the best. Lovely to see your Mom as well.
Hi Marion - I love your cooking - so accessible and so tasty! Would it be possible to freeze the fish once its in the marinade to cook and eat at another time?
I'd say it would be better to freeze the fish and then just defrost it when you want to add it to the marinade and cook it. I think the fish sauce and fresh herbs would affect the fish texture and be too salty if left for a long time.
