Hanoi Grilled Turmeric Fish With Dill And Onion Recipes

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.

Steps:

• Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5 to 10 minutes while you prepare the noodles.
• Soak the noodles in boiling water for 10 minutes.
• Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3 to 4 minutes until just cooked. Turn the fish carefully so it doesn't break. Remove from the heat and add the chile, herbs and spring onions and lightly toss together.
• Drain the noodles and divide between four bowls. Add the chile-herb fish pieces, scatter with the peanuts and serve.

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.

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.

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.