Hanoi fried fish

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Hanoi fried fish

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  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

Fresh Asian herbs, blended with the sharp flavour of lime, bring out the best in this succulent and aromatic fish dish.

Featured in
Main recipes, Fish recipes

Ingredients

  • 100ml rice bran oil or vegetable oil
  • 2 tablespoons lime juice
  • 3cm piece galangal, (see note) peeled, grated
  • 1 teaspoon ground turmeric
  • 8 x 100g pieces blue-eye trevalla, skinned, pin-boned
  • 100g rice vermicelli noodles
  • 7 spring onions, trimmed
  • 2 tablespoons rice flour
  • 50g roasted peanuts
  • 1/2 cup fresh coriander
  • 1/2 cup fresh dill
  • 1/2 cup Thai basil
  • 8 butter leaf lettuce leaves

Lime dipping sauce

  • 1/2 red birdseye chilli, seeded, finely chopped
  • 1/2 clove garlic, crushed
  • 1 teaspoon caster sugar
  • 60ml (1/4 cup) fish sauce
  • 1 lime, juiced

Method

  • Step 1
    To make sauce, stir all ingredients and 60ml (1/4 cup) water in a bowl.
  • Step 2
    To marinate fish, combine 2 tablespoons oil, lime juice, galangal and turmeric in a flat dish. Add fish and turn to coat.
  • Step 3
    To make noodle pancakes, soften noodles in warm water for 8 minutes. Drain. Meanwhile, thinly slice 1 onion. Stir flour, 1/2 teaspoon salt and 60ml (1/4 cup) water in a bowl to a paste, then toss together with noodles and onion. Shape mixture into 4 pancakes. Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Fry pancakes, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel. Reserve pan.
  • Step 4
    Heat a clean pan over high heat. Cook fish, in 2 batches, for 2 minutes each side or until almost cooked. Transfer to a tray and rest for 5 minutes.
  • Step 5
    Meanwhile, cut remaining 6 onions into 1cm lengths. Heat reserved pan over medium heat. Cook onions and peanuts for 30 seconds. Add herbs. Cook for 15 seconds or until just wilted.
  • Step 6
    Divide pancakes and lettuce among plates. Top with fish, scatter with herb mixture and serve with dipping sauce.

  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 2515 kj

    Energy

  • 32g

    Fat Total

  • 5g

    Saturated Fat

  • 5g

    Fibre

  • 43g

    Protein

  • 104mg

    Cholesterol

  • 1625.41mg

    Sodium

  • 5g

    Carbs (sugar)

  • 32g

    Carbs (total)

All nutrition values are per serve

Notes

Galangal is available from selected supermarkets. Substitute ginger.

  • Author: Sophia Young
  • Image credit: Brett Stevens
  • Publication: MasterChef

Source: taste.com.au

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