Hanoi-Style Grilled Fish
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound monkfish or swordfish, cut into 4 steaks
- 1tablespoon muoc mam (Vietnamese fish sauce)
- 1½teaspoons powdered turmeric
- 1¼tablespoons minced galangal root or ginger root
- ½teaspoon fresh black pepper
- 2tablespoons safflower or corn oil
- 1cup coarsely chopped fresh dill (stems removed), rinsed and drained
- ½cup minced scallions
- ½pound thin rice sticks (vermicelli noodles), softened in warm water for 15 minutes, blanched for 5 seconds, then drained
- ½cup coarsely chopped fresh cilantro, stems trimmed
- ¼cup fresh Thai holy basil or sweet basil leaves (stems trimmed), coarsely chopped
Nutritional analysis per serving (4 servings)
161 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 381 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub fish with sauce, turmeric, galangal or ginger root, and pepper.
- Step 2
Heat a heavy skillet, add the oil, and heat until hot. Lay the fish in the pan, and sear over high heat for 5 or 6 minutes on each side until golden on the outside and cooked inside. Sprinkle the top with the fresh dill and scallions. Then remove.
- Step 3
To serve, arrange rice noodles in bowls, and place fish on top. Sprinkle the remaining fresh herbs on top, and serve with dipping sauce.
Private Notes
Comments
Mix roughly equal amounts of lime juice, fish sauce, soy sauce and sugar (I prefer a little more lime and less sugar - adjust to taste). Season with a generous amount of grated ginger and garlic, add minced thai chiles or chile paste to your desired level of spice. You're looking for a balance of salty, sour, and sweet that pleases your palate, so play with it, but fish sauce is non-negotiable, so get a good one, like Red Boat. Some people add finely grated carrot or minced cilantro. Go wild.
For anyone else looking for the dipping sauce, it’s in here as “Vietnamese Dipping Sauce (Nuoc Cham” or at https://approvedpromo.info/recipes/6587-vietnamese-dipping-sauce-nuoc-cham%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">