Hanoi-Style Grilled Fish Recipe

Name: Hanoi-Style Grilled Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Rub fish with sauce, turmeric, galangal or ginger root, and pepper.
2
Heat a heavy skillet, add the oil, and heat until hot.
3
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.
4
Sprinkle the top with the fresh dill and scallions.
5
Then remove.
6
To serve, arrange rice noodles in bowls, and place fish on top.
7
Sprinkle the remaining fresh herbs on top, and serve with dipping sauce.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Hanoi-Style Grilled Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hanoi-Style Grilled Fish

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