Best Hanoi Grilled Turmeric Fish With Dill And Onion Recipes

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

HANOI TURMERIC GRILLED FISH WITH DILL AND ONION

Hanoi Turmeric Grilled Fish with Dill and Onion image

_Cha Ca Thang Long_

Provided by Sonny Nguyen

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

2 teaspoons sugar
2 1/2 teaspoons turmeric powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cloves garlic, chopped (about 2 tablespoons)
1 shallot, finely chopped (about 2 tablespoons)
4 (1/2 pound) pieces catfish or red snapper fillets (2 pounds total)
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime juice (from 1 1/2 medium limes)
3/4 teaspoon sugar
1/2 pound dried vermicelli rice noodles
1 Vietnamese sesame rice cracker (also called banh da), toasted and broken into shards
1 cup fried peanuts*
1 head red leaf lettuce
10 to 12 sprigs of some or all of the following fresh herbs: mint, Thai basil, Vietnamese balm (kinh gioi), red perilla (tia to), and cilantro
1 large onion, thinly sliced (about 2 cups)
2 bunches fresh dill, coarsely chopped (about 2 cups)
1 teaspoon vegetable oil
*Fried peanuts are available at Asian markets.

Steps:

In small bowl, whisk together sugar, turmeric, salt, pepper, garlic, and shallot. Place in large sealable plastic bag with fish and refrigerate 15 minutes.
In medium bowl, whisk together fish sauce, lime juice, sugar, and 2/3 cup water until sugar dissolves, about 2 to 3 minutes. Set aside.
In heavy, 6-quart pot, bring 8 cups water to boil. Add noodles and boil until al dente, about 10 minutes. Drain in colander, rinse with warm water, and let drain completely.
Position rack in middle of oven and preheat to 400°F. Place rice cracker directly on rack and heat until golden, about 3 to 4 minutes. The cracker will blister as it toasts. When cool enough to handle, break cracker into shards and place on small plate.
Place peanuts in small bowl and arrange lettuce and herbs on platter.
Preheat grill (high heat). Grill fish, turning once, until cooked through, about 5 minutes total.
Meanwhile, place cast iron dish on grill over high heat.
When fish is cooked, place on heated dish, then top with onion and fresh dill. Immediately but carefully pour vegetable oil on top. This will create smoke coming up from food. Serve immediately with sauce and accompaniments.