- 2 barramundi fillets
- 1 jasmine rice sachet
- 1 capsicum
- 1 ATLAS yellow curry paste tub
- 1 zucchini
- 1 dill bunch*
- 1 spring onion bunch*
Pantry staples: Cooking oil, salt
Allergens: Onion, garlic, fish
Specialised equipment: Sieve
Chef's note: Cha ca is a delicious dish to enjoy when you visit Hanoi. The turmeric in the paste gives the dish its bright yellow colour and the herbs give it a light freshness. Season the dish to taste with salt or fish sauce and sugar. You can also serve this dish with any lemon or lime you may have leftover. You want the perfect blend of salt, sweet and sour.
* Spring onion is to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Wash the vegetables. Cut the capsicum into thick slices. Cut the zucchini into 3cm pieces. Thinly slice the whites of 1 spring onion per person. Thinly slice the top part of the spring onion. Cut the remaining middle part of the spring onion greens into 5cm pieces. Pick some of the dill leaves.
2. Marinate the barramundi
Bring a saucepan of water to the boil in preparation for the rice. Meanwhile, cut the barramundi into 3cm pieces (remove the skin if you prefer). Mix the yellow paste and spring onion whites with 1 tablespoon of water per person or until you get a thick and runny paste. Gently add the barramundi pieces and set aside to marinate for 5 minutes.
3. Cook the rice
Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes or until cooked through. Stir often to stop the rice from sticking. Once cooked, strain through a sieve. Return to the saucepan and mix in the thinly sliced spring onion greens. Place a lid on a set aside to keep warm.
4. Cook the turmeric barramundi
Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the marinated barramundi and the marinade and cook for 4 minutes, turning halfway, or until the fish is nearly cooked. You may need to add a splash of water if the mixture starts sticking.
5. Add the zucchini and capsicum
Add the zucchini and capsicum and cook for 2 minutes or until the marinade coats the vegetables. Add the spring onion pieces and cook for 1 minute or until the fish is cooked through and the vegetables are only slightly softened. Season to taste.
6. To serve
Divide the turmeric barramundi and vegetables between serving plates. Serve with the spring onion rice and dill leaves.