BASS - Cha Ca-Style Snapper

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Nb persons: 4
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Cha Ca-Style Snapper Recipe from the Tasting Table Test Kitchen INGREDIENTS For the Marinade:
1 cup	whole-fat Greek yogurt
3 tablespoons	minced shallot, (1 medium shallot)
2 teaspoons	minced garlic, (1 garlic clove)
2 teaspoons	minced ginger (1-inch piece)
¼ cup	minced jalapeño, (1 small jalapeño)
2 teaspoons	finely grated lemon zest, (1 lemon)
3 tablespoons	fresh lemon juice, (1 lemon)
¼ cup	roughly chopped fresh dill
3 tablespoons	canola oil
1 tablespoon	ground turmeric
1 tablespoon	fish sauce
1 teaspoon	sugar
1 pound	snapper fillets, skin removed and cut into 4 pieces
For the Nước Mắm:
½ cup	fish sauce
⅓ cup	rice wine vinegar
¾ cup	sugar
¾ cup	water
1 tablespoon	minced garlic
1 tablespoon	sambal
1½ teaspoons	minced fresh ginger, (from ¾-inch piece of ginger)
For the Pickled Red Onions:
¼ cup	warm water
1½ tablespoons	sugar
1	star anise pod
½ cup	rice wine vinegar
1 cup	thinly sliced red onion, (½ small red onion)
Pinch	kosher salt
For Serving: 2 spring roll sheets (banh trang)
10 ounces	thin rice noodles, cooked and cooled
1¼ cups nước mắm 16 to 18 Bibb lettuce leaves, torn
1½ cups	shredded cabbage, (¼ head of cabbage)
¼ cup	torn cilantro
½ cup	torn dill sprigs
¼ cup	green onion, thinly sliced into rounds (green parts only)
⅓ cup	pickled red onions
⅓ cup	crushed roasted peanuts

DIRECTIONS
1. Marinate the fish: In a large mixing bowl, combine all ingredients except the snapper. Add the fish, cover and marinate for 2 hours or overnight.

2. Make the nước mắm: In a medium bowl, whisk together all the ingredients until the sugar dissolves. Cover and chill. Makes about 2 cups. Make ahead: The nước mắm can be made up to 2 weeks ahead.

3. Make the pickled red onions: In a small bowl, combine the warm water, sugar and star anise, and stir to dissolve the sugar. Add the rice wine vinegar, sliced onions and salt. Let sit until the onions turn pink and develop a pickled flavor, about 1 hour.

4. Line a baking sheet with parchment paper and preheat the oven to 400°. Remove the fish from the marinade, leaving a layer of it on the fillets, and transfer them to the prepared baking sheet. Discard the leftover marinade. Bake until the fish is cooked through, 8 to 10 minutes.

5. Meanwhile, crisp the spring roll sheets. One sheet at a time, grill or microwave on high until the sheet crisps and puffs, 1 to 2 minutes. Break into bite-size pieces and set aside.

6. To assemble: Divide the rice noodles among 4 bowls and lightly toss with some of the nước mắm. Place the lettuce leaves, cabbage, cilantro, dill and green onions in 1 large communal bowl or platter. To eat, place a piece of fish into each bowl and garnish with some of the greens and herbs along with the pickled red onions, peanuts, crispy spring roll sheets and additional nước mắm.

Read more: http://www.tastingtable.com/cook/recipes/vietnamese-baked-snapper-recipe-chris-shepherd-underbelly#ixzz3gZBZVH1u

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