Best Hanoi Turmeric Grilled Fish With Dill And Onion 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

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.