Hanoi Style Grilled Fish Recipes

HANOI-STYLE GRILLED FISH

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.

GRILLED FISH HANOI STYLE

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.

GRILLED SALMON WITH CARROT-SESAME DRESSING

Steps:

• Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt and 1/2 cup water in a medium bowl. Place the salmon on a rimmed baking sheet and pour the marinade on top. Turn the salmon so the marinade coats both sides. Cover and refrigerate, 30 minutes.
• Meanwhile, make the carrot-sesame dressing: Whisk the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves. Add the carrot, scallions and 1/4 cup water; stir to combine. Set aside.
• Preheat a grill to medium high. Remove the salmon from the marinade, wiping off any excess. Brush the grill grates with grapeseed oil. Brush the skin side of the salmon generously with grapeseed oil, then place on the grill skin-side down. Cover and cook until the skin is crisp and the salmon is nearly cooked through, about 8 minutes. Uncover and cook until the salmon is just cooked through, about 5 more minutes. (Do not flip the fish.)
• Transfer the salmon to a platter and spoon the carrot-sesame dressing on top.