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Hanoi fried fish
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Prep Time:
25 minutes
25 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
45 minutes
45 minutes
"Zesty lime and fragrant Asian herbs elevate this delicious fish dish."
Ingredients:
- 100ml rice bran oil or vegetable oil
- 42.00 gm lime juice
- 3cm piece galangal, (see note) peeled, grated
- 1 tsp ground turmeric
- 8 x 100g pieces blue-eye trevalla, skinned, pin-boned
- 100g rice vermicelli noodles
- 7 spring onions, trimmed
- 20.00 gm rice flour
- 50g roasted peanuts
- 125.00 ml fresh coriander
- 125.00 ml fresh dill
- 125.00 ml Thai basil
- 8 butter leaf lettuce leaves
- 1/2 red birdseye chilli, seeded, finely chopped
- 1/2 clove garlic, crushed
- 5.00 gm caster sugar
- 60ml (1/4 cup) fish sauce
- 1 lime, juiced
Instructions:
- Combine all the ingredients with a 1/4 cup of water and stir to make the sauce.
- Prepare the fish marinade by mixing 2 tablespoons of oil with lime juice, galangal, and turmeric in a shallow dish. Gently place the fish in the marinade, ensuring it is fully coated.
- Soak noodles in warm water for 8 minutes to soften. Drain. Slice 1 onion thinly. Combine flour, 1/2 teaspoon salt, and 60ml (1/4 cup) water in a bowl until smooth. Mix with noodles and onion. Form 4 pancakes. Heat 60ml (1/4 cup) oil in a pan over medium heat. Cook pancakes in 2 batches for 2 minutes per side until golden brown. Drain on paper towels. Keep the pan for future use.
- Preheat a clean pan over high heat. Sear fish in 2 batches for 2 minutes on each side until almost cooked. Transfer the fish to a tray and let it rest for 5 minutes.
- Next, chop the remaining 6 onions into 1cm pieces. Heat the same pan over medium heat. Sauté the onions and peanuts for 30 seconds. Stir in the herbs and cook for an additional 15 seconds until they are just wilted.
- Plate the pancakes and lettuce. Place the fish on top, sprinkle with herb mixture, and serve with dipping sauce.