ReceptnaptárRecipes › Southeast Asian › Dinner
Cá nướng (lemongrass grilled fish)
Vietnamese grilled fish in a lemongrass-turmeric marinade, eaten wrapped in rice paper at the table with fresh herbs and sauce.
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Method
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- Score both sides of each fish diagonally in 3-4 places.
- Mix the lemongrass, garlic, shallot, turmeric, fish sauce, sugar, chilli and oil.
- Rub the marinade over the fish and into the cuts, and let stand for 30 minutes.
- Preheat the grill or oven to grill setting (about 220°C), and place the fish on an oiled rack or baking paper.
- Grill for 8-10 minutes per side, until the skin is crispy and the flesh is white even near the bone.
- Serve with rice paper, lettuce, herbs, rice noodles and sauce; everyone wraps their own.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Also works with fish fillets: 5-6 minutes skin-side down, 2-3 minutes on the other side is enough.
- Oil the rack well so the skin doesn't stick.
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