Hanoi Grilled Turmeric Fish with Dill and Onion

Ingredients for Hanoi Grilled Turmeric Fish with Dill and Onion

• 3 colheres de sopa de molho de peixe

• 1 teaspoon turmeric powder

• 1 colher de sopa de alho picado

• 1/2 tablespoons fresh ginger

• 2 tablespoons finely diced shallots

• 1 tablespoon chopped dill fronds

• 1/4 colher de chá de pimenta-do-reino moída

• 450g 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 spring onion stalks, cut into 2-inch pieces

• Persian cucumber, julienned

• Pickled red onions

• 80g roasted peanuts, coarsely chopped

• 230g vermicelli, cooked

• Coco Rico Vietnamese Fish Sauce

• Butter lettuce

• “Mam Nem” (optional)

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 spring onions stalks to the party. Sauté for an additional 1–2 minutes. Plate the onions, spring onions, 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, spring onions, and dill. Garnish with remaining fresh dill and spring onions, 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!

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