hanoi turmeric grilled fish with dill and onion

Print PrintShare with Friends

Servs: 4

<I>Cha Ca Thang Long</I>

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   1/2 pound dried vermicelli rice noodles
  • add   1 teaspoon vegetable oil
  • add   1 Vietnamese sesame rice cracker (also called <I>banh da</I>), toasted and broken into shards
  • add   1 teaspoon salt
  • add   1 teaspoon freshly ground black pepper
  • add   3/4 teaspoon sugar
  • add   3 tablespoons freshly squeezed lime juice (from 1 1/2 medium limes)
  • add   2 1/2 teaspoons turmeric powder
  • add   <B>For sauce:</B>
  • add   1 head red leaf lettuce
  • add   1 cup fried peanuts*
  • add   <B>For fish</B>
  • add   1 large onion, thinly sliced (about 2 cups)
  • add   2 bunches fresh dill, coarsely chopped (about 2 cups)
  • add   2 teaspoons sugar
  • add   <B>For serving:</B>
  • add   3 tablespoons fish sauce
  • add   10 to 12 sprigs of some or all of the following fresh herbs: mint, Thai basil, Vietnamese balm (<I>kinh gioi</I>), red perilla (<I>tia to</I>), and cilantro
  • add   1 shallot, finely chopped (about 2 tablespoons)
  • add   4 (1/2 pound) pieces catfish or red snapper fillets (2 pounds total)
  • add   4 cloves garlic, chopped (about 2 tablespoons)
  • add   *Fried peanuts are available at Asian markets.

Instructions

  1. Prepare fish:
  2. In small bowl, whisk together sugar, turmeric, salt, pepper, garlic, and shallot. Place in large sealable plastic bag with fish and refrigerate 15 minutes.
  3. Make sauce:
  4. 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.
  5. Prepare accompaniments:
  6. 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.
  7. 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.
  8. Place peanuts in small bowl and arrange lettuce and herbs on platter.
  9. Grill fish:
  10. Preheat grill (high heat). Grill fish, turning once, until cooked through, about 5 minutes total.
  11. Meanwhile, place cast iron dish on grill over high heat.
  12. When fish is cooked, place on heated dish, then top with onion and fresh dill.
  13. Immediately but carefully pour vegetable oil on top. This will create smoke coming up from food. Serve immediately with sauce and accompaniments.

Tell your friends about Epicurious.com »

http://www.epicurious.com

Note
1

Dishes to enjoy recipe with...

Other Recipes You Might Like!