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THE ENTERTAINING ISSUE - November December Issue 2018

Grilled Fish
Chả Cá (Grilled Fish).html

Chả Cá (Grilled Fish)

November December 2013

From Ching Li

4 6-oz. basa filets

1 t. each ground ginger and garlic powder

1/2 t. salt

1 t. turmeric

3 T. each white wine and olive oil

1 bunch fresh dill

4 green onions, julienned

1/2 c. olive oil

Cut the fish into bite-size pieces and place in a bowl. Add ground ginger, garlic powder and salt to the fish and mix well. Sprinkle turmeric in and mix well. Add the wine and oil and mix. Mince 2 T. of the dill and add to the mixture. Refrigerate for at least an hour.

Spread the dill and green onion evenly on a large platter.

Grill the fish. Wait until the fish turns white and does not stick, then turn the pieces over to grill the other side. When they are cooked, place the fish pieces evenly on top of the large platter of dill and green onion.

When ready to serve, heat the olive oil and pour it over the fish, fresh dill and green onions. Serve with greens and herbs, vermicelli, dipping sauce – and a bowl of peanuts on the side for a great crunchy texture contrast. Serves 4.

Appetizers, Starters and Breakfasts