Cha Ca
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INGREDIENTS 2 pounds catfish fillets
MARINADE
1/3 cup sour cream
1-1/2 teaspoons ground tumeric
1 tablespoon fresh galangal juice or 1-1/2 teaspoons dried powder
1-1/2 tablespoons fine shrimp sauceGARNISHES AND ACCOMPANIMENTS
1/2 cup chopped fresh dill, feathery tops only
3 scallions, white and green parts, thinly sliced (about 3/4 cup)
1/4 cup canola or other neutral oil
2/3 pound small dried round rice noodles, cooked in boiling water, drained and
flushed with cold waterTO PREPARE THE FISH - Rinse the fillets and pat dry. Cut each fillet into index-finger-sized pieces, about 3-inches long and 3/4-inch thick.
Mix the marinade ingredients well in a shallow bowl that can accomodate the catfish. To extract galangal juice, take a 1-1/2-inch chunk and reduce to a fine texture by slicing or grating then pound into a mush in a mortar. Press the solids through a fine-mesh sieve to obtain a milky liquid. Coat the catfish in the marinade. Cover and refrigerate for 2 hours or up to overnight.
Remove catfish from refrigerator 30 minutes before cooking. Position a rack 3-inches from the heat source and preheat the broiler for 20 minutes. Arrange catfish pieces on an aluminum foil-lined baking sheet. Bake for 8 to 10 minutes. Remove from the broiler and make a spout in one corner of the foil, pouring off the acculated liquid. Flip the fish over and broil for another 5 to 8 minutes. Move to a large serving bowl.
Garnish the fish with dill and scallions.
In a small saucepan, heat the oil until faint wisps of smoke start rising. Pour the hot oil over the scallion and dill to wilt them.
To eat, each diner combines the fish and noodles into a small bowl. Garnish with herbs and lettuce and mix well.
Makes 4 servings