Best Grilled Fish Hanoi Style Recipes

HANOI-STYLE GRILLED FISH

Hanoi-Style Grilled Fish image

Provided by Nina Simonds

Categories dinner, easy, quick, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound monkfish or swordfish, cut into 4 steaks
1 tablespoon muoc mam (Vietnamese fish sauce)
1 1/2 teaspoons powdered turmeric
1 1/4 tablespoons minced galangal root or ginger root
1/2 teaspoon fresh black pepper
2 tablespoons safflower or corn oil
1 cup coarsely chopped fresh dill (stems removed), rinsed and drained
1/2 cup minced scallions
1/2 pound thin rice sticks (vermicelli noodles), softened in warm water for 15 minutes, blanched for 5 seconds, then drained
1/2 cup coarsely chopped fresh cilantro, stems trimmed
1/4 cup fresh Thai holy basil or sweet basil leaves (stems trimmed), coarsely chopped

Steps:

Rub fish with sauce, turmeric, galangal or ginger root, and pepper.
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.
To serve, arrange rice noodles in bowls, and place fish on top. Sprinkle the remaining fresh herbs on top, and serve with dipping sauce.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED FISH HANOI STYLE

Grilled Fish Hanoi Style image

Got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. It is very flavorful and filling but not heavy. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it! These can be eaten by themselves, inside rice paper rolls or as in this recipe.

Provided by NOOBchef

Categories Vietnamese

Time 3h30m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 cod fish fillets, cut into thick pieces
1 tablespoon water
100 g galangal, peeled and finely chopped
50 g turmeric
1 tablespoon water
1 dash lemon juice
2 tablespoons shrimp paste
3 tablespoons fermented rice
3 tablespoons cashew oil
5 tablespoons oyster sauce
2 tablespoons sugar
200 g fried chives, sliced in 6cm pieces
6 bunches dill, sliced in 6cm pieces
150 g roasted peanuts
2 tablespoons dried onion
900 g bun noodles

Steps:

Peel the galanga and cut into pieces, then process in a blender with a tablespoon of water.
In a blender, combine turmeric with a little water and a dash of lemon juice, press and strain.
Strain the shrimp paste together with the fermented rice to collect the juice.
Mix together the galanga, the turmeric juice, the shrimp paste and rice mixture and the cashew nut oil.
Season with oyster sauce and sugar.
Marinate the fish in the mixture for at least three hours.
Arrange the pieces of the fish on a grill. Grill on a cast iron plate with oil with a little dill, white parts of chives, peanuts and dried onion on top - turn continuously.
Serve hot with the "bun" noodles and a Vietnamese dipping sauce.
P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.

Nutrition Facts : Calories 2566.4, Fat 62.2, SaturatedFat 11.7, Cholesterol 477.3, Sodium 2076.3, Carbohydrate 379.5, Fiber 29.4, Sugar 28.6, Protein 129.1