Hanoi-style grilled fish

Hanoi-style grilled fish

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  • 0:10 Prep
  • 0:08 Cook
  • 6 Servings
  • Capable cooks

These spicy morsels of fish are right at home on any seafood platter.

Featured in
Low kilojoule, Easy entertaining


  • 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


  • Step 1
    Thinly slice white section of onions. Cut green section into 6cm lengths.
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    Transfer to a large platter. Sprinkle with remaining dill and serve with lemon wedges.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar


  • 695 kj


  • 7g

    Fat Total

  • 1g

    Saturated Fat

  • 1g


  • 18g


  • 48mg


  • 1082.57mg


  • 6g

    Carbs (sugar)

  • 7g

    Carbs (total)

All nutrition values are per serve


Serves 6 as part of a platter.

Cook’s notes: You’ll need 1 bunch dill. You can also use a food processor instead of a mortar and pestle.

  • Author: Sonja Bernyk
  • Image credit: Jeremy Simons
  • Publication: Super Food Ideas

Source: taste.com.au


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