"Cha Ca" Inspired Fish with Lentils

Here is a recipe inspired by a dish we had in Hanoi called "Cha Ca" fish which featured the local river fish flavored with turmeric and dill. It's a famous recipe there and you can get it in restaurants on "Cha Ca" street (named after the dish - not vice-versa). There it arrives steaming in a pot with a side of rice, but I made it over lentils.

"Cha Ca" Inspired Fish with Lentils

Fillets of firm white fish

Fresh Dill

Garlic

Ginger

Chicken Broth

Ground Turmeric

Split Lentils

In a tall sided pan add about 1.5 inches of chicken stock. Add 4 springs of fresh dill, a couple tables spoons of chopped or sliced ginger, four chopped clove of garlic, a tablespoon of tumeric and salt and pepper. Let the mixture simmer for 15 minutes so all the flavors meld.

Add your fish to the pan (it should be about half submerged in the liquid) and cook, covered, on lowest heat until cooked through.

Remove and keep warm.

Next, add your lentils to the poaching liquid (in a ratio of about 1/3 lentils to 1 liquid). Cover again and let cook until tender, maybe 15 minutes. You may have to add additional chicken stock if it gets too dry.

When done serve fish on top of lentils with chopped fresh dill on top. A green salad with a rice vinegar vinagrette was good on the side.