Best 6 Hanoi Grilled Turmeric Fish With Dill And Onion Recipes
In the bustling streets of Hanoi, Vietnam, amidst the aromatic scents of street food and the lively chatter of locals, there lies a culinary gem waiting to be discovered: Hanoi grilled turmeric fish with dill and onion. This tantalizing dish, a symphony of flavors and textures, captures the essence of Vietnamese cuisine, where fresh herbs, vibrant spices, and skillful grilling techniques come together to create a masterpiece. As you embark on this culinary journey, let us guide you through the steps to recreate this authentic Hanoi specialty in your own kitchen.
Here are our top 6 tried and tested recipes!
HANOI GRILLED TURMERIC FISH WITH DILL AND ONION
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
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
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
_Cha Ca Thang Long_
Provided by Sonny Nguyen
Yield Makes 4 servings
Number Of Ingredients 19
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
Provided by Food Network
Time 1h31m
Yield 4 to 6 servings
Number Of Ingredients 14
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
Provided by Nina Simonds
Categories dinner, easy, quick, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
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
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
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
Tips:
- When choosing fish for this recipe, opt for a firm-fleshed fish such as salmon, trout, or cod. These fish will hold up well to grilling and won't fall apart.
- Make sure to marinate the fish for at least 30 minutes before grilling. This will help the fish absorb the flavors of the marinade and cook evenly.
- When grilling the fish, cook it over medium-high heat for about 5 minutes per side, or until the fish is cooked through. Be careful not to overcook the fish, as it will become dry and tough.
- Serve the grilled fish with a variety of dipping sauces, such as Vietnamese fish sauce, sweet and sour sauce, or chili sauce. You can also serve the fish with rice, noodles, or vegetables.
Conclusion:
Hanoi grilled turmeric fish with dill and onion is a delicious and easy-to-make dish that is perfect for a weeknight meal. The turmeric and dill give the fish a unique and flavorful taste, and the onion adds a touch of sweetness. This dish is sure to please everyone at your table.
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