Recipe: Hanoi-style grilled fish
How to Make:
- Thinly slice white section of onions. Cut green section into 6cm lengths.
- Using a mortar and pestle pound sliced onion, ginger and garlic to form a paste (see note). Transfer to a large bowl. Add fish sauce, sugar and turmeric. Stir to combine. Season with pepper. Add fish. Gently toss to coat. Cover. Refrigerate for 1 hour.
- Preheat barbecue plate on high heat. Cook fish, turning occasionally, for 6 to 8 minutes or until golden and cooked through. Transfer to a baking tray. Cover with foil to keep warm. Add green onion and half the dill to barbecue. Cook, tossing occasionally, for 1 to 2 minutes or until wilted. Add to fish. Toss to combine.
- Transfer to a large platter. Sprinkle with remaining dill and serve with lemon wedges.
Time for preparing:
8 min.
Servings:
6
Ingredients:
- 8 green onions, trimmed
- 3cm piece fresh ginger, peeled, chopped
- 3 garlic cloves, chopped
- 1/4 cup fish sauce
- 1 1/2 tablespoons caster sugar
- 2 teaspoons ground turmeric
- 550g ling fish fillets, cut into 4cm pieces
- 2 tablespoons rice bran oil
