Mangrove Snapper Chả Cá Thì Là

Mangrove Snapper Chả Cá Thì Là

The Catch:

Slow grouper opener in Stuart for us. Vis was rough and we were having a hard go at diving 70ft and landing on sand half the time. Ended a morning sesh bringing back 1 solitary Mangrove Snapper.

My buddy Dave actually shot this fish and gave it to me – he was about to be down in the keys diving all week getting his fill of fish & blessed me with the only fish of the day. Shout out Dave from @Killshotlife!

The Cook:

This recipe was the product of me having half a pack of dill left and trying to find a new recipe to use it on. Here’s the Mangrove Snapper Chả Cá Thì Là recipe:

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Mangrove Snapper Chả Cá Thì Là

by Brownbearikus

This is a classic northern Vietnamese move. Fish cakes with a lot of fresh Dill.

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Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Servings: 2

Equipment

• ▢
  Food Processor
• ▢
  Mixing Bowl
• ▢
  Nonstick Pan
• ▢
  Spatula

Ingredients

• ▢ 1 Mangrove Snapper
• ▢ 3 cloves Garlic (minced)
• ▢ 1 Green Onion (small chopped)
• ▢ 3 tbsp. Fish Sauce
• ▢ 1 tbsp. Baking Powder
• ▢ White Pepper
• ▢ Sea Salt
• ▢ ½ cup Fresh Dill (rough chopped)
• ▢ Avocado Oil

Instructions 

For The Fish:

• Filet & debone your fish
• Cut into 1 inch chunks
• Place chunks uncovered in freezer for 30min

For The Patties:

• In a food processor add all of your ingredients. Blitz until a smooth paste.
  1 Mangrove Snapper

  3 cloves Garlic

  1 Green Onion

  3 tbsp. Fish Sauce

  1 tbsp. Baking Powder

  White Pepper

  Sea Salt
• Remove paste, put aside in a bowl
• Add your fresh Dill to the paste in the bowl & fold it in with a spatula to combine
  ½ cup Fresh Dill
• Start forming the patties
Put a dab of avocado oil on your hand to avoid stick. Do not overdo or the patties won't form properly.
• Roll a golf ball size of paste into a ball in your hand then flatten into a thin patty
• Heat a pan to medium low 4/10ish
• Add in a splash of avocado oil
  Avocado Oil
• Pan sear patties 1 minute each side until golden brown and cooked through

How To Serve:

• You can eat these as summer rolls, cut the patties into strips then slice up some fresh veggies for the rolls.
Try with cucumber, carrots, peppers, green onions, lettuce, and herbs like dill, basil and mint.
• Put whatever combination you like, roll it in a rice paper wrap & serve with a dipping sauce.

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