Best 3 Hanoi Grilled Turmeric Fish With Dill And Onion Recipes

In the vibrant culinary tapestry of Vietnam, Hanoi Grilled Turmeric Fish with Dill and Onion stands as a testament to the country's rich flavors and aromatic ingredients. This delectable dish tantalizes the senses with its symphony of flavors, combining the zesty tang of turmeric, the refreshing fragrance of dill, and the pungent bite of onion. As the succulent fish sizzles on the grill, infused with the aromatic marinade, it transforms into a masterpiece that delights both the palate and the soul. This culinary journey continues with a collection of equally enticing recipes, inviting you to explore the diverse culinary landscape of Vietnam. From the velvety smoothness of Shrimp and Asparagus Soup, bursting with鮮味, to the aromatic symphony of Grilled Lemongrass Chicken, each dish is a testament to the culinary artistry of this Southeast Asian nation.

Additional Recipes included:

* Shrimp and Asparagus Soup: Dive into a bowl of pure bliss with this comforting and flavorful soup, where succulent shrimp and tender asparagus dance in a savory broth, infused with the delicate fragrance of ginger and the umami richness of mushrooms.

* Grilled Lemongrass Chicken: Embark on a taste adventure with this aromatic grilled chicken dish, where tender chicken is marinated in a tantalizing blend of lemongrass, garlic, and fish sauce, then grilled to perfection, delivering a symphony of flavors in every bite.

* Vietnamese Caramel Pork: Indulge in the sweet and savory delight of Vietnamese Caramel Pork, where tender pork belly is caramelized in a delectable sauce made from fish sauce, sugar, and garlic, creating a dish that is both addictive and unforgettable.

* Vietnamese Egg Rolls: Experience the crispy crunch of these classic Vietnamese Egg Rolls, filled with a savory medley of minced pork, shrimp, vegetables, and glass noodles, all wrapped in a golden-brown rice paper wrapper and served with a sweet and tangy dipping sauce.

* Vietnamese Beef Noodle Soup (Pho Bo): Immerse yourself in the depths of flavor with this iconic Vietnamese Beef Noodle Soup, where rich beef broth, tender rice noodles, and an assortment of herbs and spices come together to create a hearty and soul-satisfying meal.

Let's cook with our recipes!

HANOI GRILLED TURMERIC FISH WITH DILL AND ONION

Hanoi Grilled Turmeric Fish with Dill and Onion image

This version is a little variation on the OG dish, so feel free to experiment and try out other variations.

Provided by Nguyen Tran

Categories HarperCollins Fish Dinner Green Onion/Scallion

Yield 2-4 servings

Number Of Ingredients 18

Ingredients

3 tablespoons fish sauce
1 teaspoon turmeric powder
1 tablespoon minced garlic
1/2 tablespoon fresh ginger
2 tablespoons finely diced shallots
1 tablespoon chopped dill fronds
1/4 teaspoon ground black pepper
1 pound striped bass skin-on fish filets, or any kind of white fish
1 small yellow or white onion, sliced
1/3 bunch plus 2/3 bunch fresh dill, stemmed
2 plus 2 scallion stalks, cut into 2-inch pieces
Persian cucumber, julienned
Pickled red onions
1/2 cup roasted peanuts, coarsely chopped
8 ounces vermicelli, cooked
Coco Rico Vietnamese Fish Sauce
Butter lettuce
"Mam Nem" (optional)

Steps:

Mix fish sauce, turmeric powder, garlic, ginger, shallots, dill fronds, and black pepper in a bowl. Add fish and coat evenly. Cover and refrigerate for no longer than 30 minutes, or else the fish will get too salty as you prepare the rest of the recipe.
Heat a little bit of oil on high heat in a pan/skillet and sauté onions until lightly golden. Add 1/3 bunch of fresh dill and two sliced scallions stalks to the party. Sauté for an additional 1-2 minutes. Plate the onions, scallions, and dill on a serving platter.Remove fish from bowl, drain, and dispose of marinade. Pat dry excess marinade with paper towels so the sugar in the fish sauce doesn't burn the fish.In the same pan used to cook the onions, heat a little more oil on medium-high heat. Pan-fry the fish for 3-4 minutes, or until both sides are evenly browned. If you have delicious skin-on fish, give some extra cooking love to that skin, which should turn nice and crispy before you flip it.Plate the fish on sautéed onions, scallions, and dill. Garnish with remaining fresh dill and scallions, cucumber, Pickled Red Onions, and peanuts.Serve immediately with sides of vermicelli noodles, Coco Rico Vietnamese Fish Sauce, and butter lettuce. Wrap everything, eat everything in a bowl, or whatever combination makes you happy. (I and many Vietnamese especially like it with "Mam Nem", a fermented fish and pineapple dipping sauce-don't knock it til you try it!) Enjoy one of my favoritest dishes evaaaaaaaaaaaaaaaaaaar!

HANOI-STYLE GRILLED FISH

Hanoi-Style Grilled Fish image

Provided by Nina Simonds

Categories dinner, easy, quick, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound monkfish or swordfish, cut into 4 steaks
1 tablespoon muoc mam (Vietnamese fish sauce)
1 1/2 teaspoons powdered turmeric
1 1/4 tablespoons minced galangal root or ginger root
1/2 teaspoon fresh black pepper
2 tablespoons safflower or corn oil
1 cup coarsely chopped fresh dill (stems removed), rinsed and drained
1/2 cup minced scallions
1/2 pound thin rice sticks (vermicelli noodles), softened in warm water for 15 minutes, blanched for 5 seconds, then drained
1/2 cup coarsely chopped fresh cilantro, stems trimmed
1/4 cup fresh Thai holy basil or sweet basil leaves (stems trimmed), coarsely chopped

Steps:

Rub fish with sauce, turmeric, galangal or ginger root, and pepper.
Heat a heavy skillet, add the oil, and heat until hot. Lay the fish in the pan, and sear over high heat for 5 or 6 minutes on each side until golden on the outside and cooked inside. Sprinkle the top with the fresh dill and scallions. Then remove.
To serve, arrange rice noodles in bowls, and place fish on top. Sprinkle the remaining fresh herbs on top, and serve with dipping sauce.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 1 gram, TransFat 0 grams

HANOI TURMERIC GRILLED FISH WITH DILL AND ONION

Hanoi Turmeric Grilled Fish with Dill and Onion image

_Cha Ca Thang Long_

Provided by Sonny Nguyen

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

2 teaspoons sugar
2 1/2 teaspoons turmeric powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cloves garlic, chopped (about 2 tablespoons)
1 shallot, finely chopped (about 2 tablespoons)
4 (1/2 pound) pieces catfish or red snapper fillets (2 pounds total)
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime juice (from 1 1/2 medium limes)
3/4 teaspoon sugar
1/2 pound dried vermicelli rice noodles
1 Vietnamese sesame rice cracker (also called banh da), toasted and broken into shards
1 cup fried peanuts*
1 head red leaf lettuce
10 to 12 sprigs of some or all of the following fresh herbs: mint, Thai basil, Vietnamese balm (kinh gioi), red perilla (tia to), and cilantro
1 large onion, thinly sliced (about 2 cups)
2 bunches fresh dill, coarsely chopped (about 2 cups)
1 teaspoon vegetable oil
*Fried peanuts are available at Asian markets.

Steps:

In small bowl, whisk together sugar, turmeric, salt, pepper, garlic, and shallot. Place in large sealable plastic bag with fish and refrigerate 15 minutes.
In medium bowl, whisk together fish sauce, lime juice, sugar, and 2/3 cup water until sugar dissolves, about 2 to 3 minutes. Set aside.
In heavy, 6-quart pot, bring 8 cups water to boil. Add noodles and boil until al dente, about 10 minutes. Drain in colander, rinse with warm water, and let drain completely.
Position rack in middle of oven and preheat to 400°F. Place rice cracker directly on rack and heat until golden, about 3 to 4 minutes. The cracker will blister as it toasts. When cool enough to handle, break cracker into shards and place on small plate.
Place peanuts in small bowl and arrange lettuce and herbs on platter.
Preheat grill (high heat). Grill fish, turning once, until cooked through, about 5 minutes total.
Meanwhile, place cast iron dish on grill over high heat.
When fish is cooked, place on heated dish, then top with onion and fresh dill. Immediately but carefully pour vegetable oil on top. This will create smoke coming up from food. Serve immediately with sauce and accompaniments.

Tips:

Choose the right fish: For this recipe, a firm-fleshed fish like salmon, trout, or tilapia is best. White fish will also work, but it may be more delicate and prone to overcooking.
Make sure the fish is fresh: The fresher the fish, the better the dish will be. Look for fish that is bright in color and has a mild, briny smell.
Use fresh herbs and spices: Fresh herbs and spices will give the dish the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
Don't overcook the fish: Fish cooks quickly, so it's important to be careful not to overcook it. Overcooked fish will be dry and tough.
Serve the fish immediately: Grilled fish is best served immediately, while it is hot and flaky. You can also let the fish cool and then serve it cold, but it will not be as flavorful.

Conclusion:

Hanoian grilled turmeric fish with dill and onion is a delicious and healthy dish that is perfect for a summer meal. The fish is grilled to perfection and has a lovely crispy skin. The turmeric marinade gives the fish a beautiful golden color and a slightly sweet flavor. The dill and onion add a refreshing brightness to the dish. This recipe is easy to make and is sure to impress your friends and family.