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Hanoi Grilled Turmeric Fish With Dill and Onion

by Livestrong_Recipes  |  Jan 7, 2019

Hanoi Grilled Turmeric Fish With Dill and Onion
  1. PREP
  2. 40 m
  • COOK
  • 20 m
  • TOTAL
  • 1 h

This gorgeous fish gets its golden color from turmeric powder, a spice that has powerful anti-inflammatory and antioxidant properties. Starry Kitchen's version of this Vietnamese specialty — served with vermicelli noodles, butter lettuce, dill and onion — is a fun variation on the OG Hanoi dish.

INGREDIENTS

SERVES 4

  • 4 tbsp Fish Sauce
  • 1 tsp Turmeric
  • 1 tbsp Minced Garlic
  • 2 tbsp Shallots, raw
  • 1/4 oz Fresh Ginger Root
  • 1/4 tsp Black Pepper
  • 16 oz Fish, bass, striped, raw
  • 1 medium Yellow Onions
  • 4 medium scallions
  • 15 sprigs Dill weed, fresh
  • 1/4 cup Persian Or Armenian Cucumber
  • 2 oz Pickled Onions
  • 1/2 cup Peanuts, Dry Roasted & Salted
  • 8 oz Vermicelli Rice Noodles, Angel Hair
  • 1 tbsp Sauce, fish, ready-to-serve
  • 7 leaf , medium butter lettuce

DIRECTIONS

1 Mix 3 tablespoons fish sauce, turmeric powder, garlic, ginger, shallots, 1 tablespoon chopped dill fronds and black pepper in a bowl. Add fish and coat evenly. Cover and refrigerate for no longer than 30 minutes, or else the fish will get too salty as you prepare the rest of the recipe.
2 Heat a little bit of oil on high heat in a pan/skillet and sauté onions until lightly golden. Add 1/3 bunch of fresh dill and two sliced scallions stalks to the party. Sauté for an additional 1 to 2 minutes. Plate the onions, scallions and dill on a serving platter.
3 Remove fish from bowl, drain and dispose of marinade. Pat dry excess marinade with paper towels so the sugar in the fish sauce doesn’t burn the fish.
4 In the same pan used to cook the onions, heat a little more oil on medium-high heat. Pan-fry the fish for 3 to 4 minutes, or until both sides are evenly browned. If you have delicious skin-on fish, give some extra cooking love to that skin, which should turn nice and crispy before you flip it.
5 Plate the fish on sautéed onions, scallions, and dill. Garnish with remaining fresh dill and scallions, cucumber, pickled red onions and peanuts. Serve immediately with sides of vermicelli noodles, Vietnamese Fish Sauce (made with Coco Rico soda if possible) and butter lettuce. Wrap everything, eat everything in a bowl, or whatever combination makes you happy. (I and many Vietnamese especially like it with “Mam Nem,” a fermented fish and pineapple dipping sauce — don’t knock it til you try it!)
6 From ADVENTURES IN STARRY KITCHEN: 88 Asian-Inspired Recipes from America’s Most Famous Underground Restaurant. Copyright © 201 by Nguyen Tran. Reprinted with permission by HarperOne, a division of HarperCollinsPublishers.
7 Order your copy of the book here: http://harperone.hc.com/adventuresinstarrykitchen