Vietnamese Grilled Fish with Lemongrass and Galangal
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
5 mins
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Marinating Time
30 mins
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Total Time
15 mins
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Servings
3 people
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Calories
285 kcal
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Course
Main Course, Soup
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Cuisine
Vietnamese
Vietnamese Grilled Fish with Lemongrass and Galangal
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This Vietnamese Galangal Lemongrass Grilled Fish (Ca nuong rieng sa) is fragrant and flavorful. Serve it with rice noodles, lettuce, and fresh herbs for a light yet filling meal.
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Ingredients
For the Fish
- 1 lb fish fillets
- 1/4 teaspoon salt
- 1 tablespoon rice wine or sake
- 1 galangal a large thumb-sized piece, large thumb-sized piece, peeled
- 5-6 lemongrass white and light green parts only, large stalks
- 1 bird's-eye chili optional, seeds removed
- 1 1/2 tablespoons garlic sliced
- 2 tablespoons shallots sliced
- 2 teaspoons fish sauce
- 1 tablespoon oyster sauce
- 2 tablespoons neutral cooking oil plus more for grilling, generic cooking oil
- 1 teaspoon turmeric powder
- 3/8 teaspoon five-spice powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
To Serve (customized to your liking)
- rice vermicelli noodles 2-3 servings, prepared according to package instructions
- lettuce soft
- fresh herbs
- peanut roasted, roughly chopped
- cucumber sliced
- Vietnamese nuoc cham dipping sauce (See Notes for recipe)
Instructions
- Slice the fish fillets into 1-inch thick chunks and toss with the salt and rice wine. Set aside for 5-10 minutes. If you prefer to use whole fish, score the thickest part of the fish with a few diagonal lashes on both sides.
- Roughly chop the galangal and thinly slice the lemongrass. Use a mortar and pestle to pound the lemongrass, galangal, garlic, shallot and chili into fine pieces. Alternatively, you can blitz everything into fine pieces in a food processor.
- In a large shallow plate or a mixing bowl, mix the pounded aromatics with fish sauce, oyster sauce, cooking oil, turmeric powder, five spice powder, black pepper and sugar. Add the fish chunks and toss well. Marinate for 30 minutes or longer if you have time.
- Preheat your grill over medium heat until it is very hot. Oil the grates well, then add the fish chunks in a single layer. Grill each side for about 2-3 minutes or until just cooked through.
- Transfer fish to a serving plates. Serve with rice vermicelli noodles, lettuce, fresh herbs, roasted peanuts and dipping sauce right away. Each person can prepare their own noodle bowls with the grilled fish at the table.
Notes
- Recipe for the dipping sauce to serve with the noodle salad:
- Combine fish sauce, sugar, vinegar (or lime juice) and water in a bowl, then add minced garlic.
- I recommend using white, meaty fish for the best flavor and texture. Some excellent choices are: white pomfret, grouper, monkfish, halibut, and tilapia.
- You can also use rice paper wrappers to make fresh spring rolls with the grilled fish.
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar or lime juice
- 5 tablespoons warm water
- 1/4 - 1/2 teaspoon minced garlic
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
11g
(4%)
Protein
31g
(62%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
76mg
(25%)
Sodium
753mg
(31%)
Potassium
603mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
17IU
(0%)
Vitamin C
5mg
(6%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 753mg | 31% |
| Potassium | 603mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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