Hanoi Grilled Turmeric Fish With Dill And Onion Recipes

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HANOI GRILLED TURMERIC FISH WITH DILL AND ONION



Hanoi Grilled Turmeric Fish with Dill and Onion image

This version is a little variation on the OG dish, so feel free to experiment and try out other variations.

Provided by Nguyen Tran

Categories     HarperCollins     Fish     Dinner     Green Onion/Scallion

Yield 2-4 servings

Number Of Ingredients 18

3 tablespoons fish sauce
1 teaspoon turmeric powder
1 tablespoon minced garlic
1/2 tablespoon fresh ginger
2 tablespoons finely diced shallots
1 tablespoon chopped dill fronds
1/4 teaspoon ground black pepper
1 pound striped bass skin-on fish filets, or any kind of white fish
1 small yellow or white onion, sliced
1/3 bunch plus 2/3 bunch fresh dill, stemmed
2 plus 2 scallion stalks, cut into 2-inch pieces
Persian cucumber, julienned
Pickled red onions
1/2 cup roasted peanuts, coarsely chopped
8 ounces vermicelli, cooked
Coco Rico Vietnamese Fish Sauce
Butter lettuce
"Mam Nem" (optional)

Steps:

  • Mix fish sauce, turmeric powder, garlic, ginger, shallots, 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.
  • 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 1-2 minutes. Plate the onions, scallions, and dill on a serving platter.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.In the same pan used to cook the onions, heat a little more oil on medium-high heat. Pan-fry the fish for 3-4 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.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, Coco Rico Vietnamese Fish Sauce, 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!) Enjoy one of my favoritest dishes evaaaaaaaaaaaaaaaaaaar!

HANOI TURMERIC GRILLED FISH WITH DILL AND ONION RECIPE



HANOI TURMERIC GRILLED FISH WITH DILL AND ONION Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Categories     BBQ

Number Of Ingredients 1

For fish 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) For sauce: 3 tablespoons fish sauce 3 tablespoons freshly squeezed lime juice (from 1 1/2 medium limes) 3/4 teaspoon sugar For serving: 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:

  • Prepare fish: In small bowl, whisk together sugar, turmeric, salt, pepper, garlic, and shallot. Place in large sealable plastic bag with fish and refrigerate 15 minutes. Make sauce: 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. Prepare accompaniments: 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. Grill fish: 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.

Nutrition Facts : Calories 500

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

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.

FISH PAN FRIED WITH TURMERIC AND DILL: CHA CA HANOI



Fish Pan Fried with Turmeric and Dill: Cha Ca Hanoi image

Provided by Food Network

Time 1h31m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds, 4 ounces/ 1 kg ling fillets
8 spring onions (scallions)
4 cloves garlic
1 tablespoon ground turmeric
2 teaspoons hot curry powder
2 tablespoons plain yogurt
4 ounces/125 ml fish sauce
3 tablespoons sugar
3 tablespoons vegetable oil
1 bunch fresh dill
4 1/2 ounces/ 125 g rice vermicelli, cooked
1 cup/ 250 ml fish stock
1 lemon
10 1/2 ounces/ 300 g bean sprouts

Steps:

  • Cut the ling fillet into 1 1/2-inch/4 cm pieces, place in a bowl and set aside.
  • Put the white heads of the spring onions (reserving the stalks) and garlic in a mortar and pound to a paste. Add the turmeric, curry powder, yogurt, fish sauce, sugar, 2 tablespoons oil, and a 1/3 of the dill, roughly chopped, to the fish and mix well.
  • Cover and marinate in the refrigerator for 1 hour.
  • Thinly slice 4 of the green spring onion stalks.
  • Heat a large frying pan over medium heat, add the remaining oil, then fry the fish fillets on one side for 30 seconds.
  • Turn the fillets over, add the fish stock and simmer for 3 to 5 minutes, until the fish is cooked through. Remove the fish and squeeze over the juice from the lemon.
  • Mix the bean sprouts, sliced spring onion, remaining dill and vermicelli together.
  • Place into bowls and spoon over the fish fillets and sauce.

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

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

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

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

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