Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Turmeric fish with noodles (cha ca la vong)

Vietnamese 15 Mins Prep · 30 Mins Cook

Peel the galangal then slice and finely chop it. If possible, use a pestle and mortar to crush it into a paste. Peel and crush the garlic. Peel and finely chop the shallot.
In a large mixing bowl, combine the galangal, garlic, shallot, turmeric powder, shrimp paste, 1 tsp fish sauce, a lime and oil. Place the whole fish in the marinade, ensuring it is well coated. Refrigerate and marinate for at least 30 minutes or longer for a tastier result.
Whisk together the juice from a lime, water, 1½ tsp fish sauce, sugar and a garlic clove for the dipping sauce. Taste and adjust to your liking.
Prepare the vermicelli noodles according to the package instructions.
Preheat the oven to 180°C, gas mark 4. Line a baking dish with parchment paper.
Place the marinated fish in the roasting dish and place in the oven for approx. 15-20 minutes, or until the internal temperature is 65°C.
Place the vermicelli noodles on a serving platter. Top with the fish. Roughly tear the mint and scatter over the fish. Serve with the dipping sauce.