Best 3 Hanoi Style Grilled Fish Recipes

**Hanoi-Style Grilled Fish: A Culinary Journey to Vietnam's Capital**

Embark on a tantalizing culinary adventure to the heart of Vietnam's vibrant capital, Hanoi, and discover the delectable flavors of its iconic grilled fish dish. This regional specialty, known as "Ca Kho To," captivates taste buds with its aromatic marinade, tender texture, and enticing charred exterior. Our comprehensive guide presents three irresistible variations of this dish, each offering a unique taste experience.

1. **Classic Hanoi-Style Grilled Fish:** Experience the authentic flavors of Hanoi with this traditional recipe. Our step-by-step guide takes you through the process of marinating the fish in a harmonious blend of spices, herbs, and fish sauce, ensuring a succulent and flavorful result.

2. **Lemongrass-Infused Grilled Fish:** Elevate your culinary journey with this vibrant interpretation of Hanoi-style grilled fish. The marinade incorporates aromatic lemongrass, ginger, and garlic, creating a zesty and refreshing flavor profile. Prepare to be captivated by the burst of citrusy notes in every bite.

3. **Turmeric-Spiced Grilled Fish:** Indulge in the rich and earthy flavors of turmeric in this unique recipe. Turmeric, a staple in Vietnamese cuisine, imparts a vibrant yellow hue and a warm, slightly peppery taste to the grilled fish. This variation promises an unforgettable culinary experience.

Whether you prefer the classic, lemongrass-infused, or turmeric-spiced version, our Hanoi-style grilled fish recipes offer a delightful exploration of Vietnamese culinary traditions. Embark on this taste adventure and let the tantalizing aromas and flavors transport you to the vibrant streets of Hanoi.

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!

GRILLED FISH HANOI STYLE

Grilled Fish Hanoi Style image

Got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. It is very flavorful and filling but not heavy. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it! These can be eaten by themselves, inside rice paper rolls or as in this recipe.

Provided by NOOBchef

Categories Vietnamese

Time 3h30m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 cod fish fillets, cut into thick pieces
1 tablespoon water
100 g galangal, peeled and finely chopped
50 g turmeric
1 tablespoon water
1 dash lemon juice
2 tablespoons shrimp paste
3 tablespoons fermented rice
3 tablespoons cashew oil
5 tablespoons oyster sauce
2 tablespoons sugar
200 g fried chives, sliced in 6cm pieces
6 bunches dill, sliced in 6cm pieces
150 g roasted peanuts
2 tablespoons dried onion
900 g bun noodles

Steps:

Peel the galanga and cut into pieces, then process in a blender with a tablespoon of water.
In a blender, combine turmeric with a little water and a dash of lemon juice, press and strain.
Strain the shrimp paste together with the fermented rice to collect the juice.
Mix together the galanga, the turmeric juice, the shrimp paste and rice mixture and the cashew nut oil.
Season with oyster sauce and sugar.
Marinate the fish in the mixture for at least three hours.
Arrange the pieces of the fish on a grill. Grill on a cast iron plate with oil with a little dill, white parts of chives, peanuts and dried onion on top - turn continuously.
Serve hot with the "bun" noodles and a Vietnamese dipping sauce.
P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.

Nutrition Facts : Calories 2566.4, Fat 62.2, SaturatedFat 11.7, Cholesterol 477.3, Sodium 2076.3, Carbohydrate 379.5, Fiber 29.4, Sugar 28.6, Protein 129.1

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:

- To choose the best fish for grilling, look for firm and brightly colored fish with clear eyes. Avoid fish with dull eyes or slimy skin. - Marinate the fish for at least 30 minutes before grilling to infuse it with flavor and keep it moist. - Use a well-oiled grill to prevent the fish from sticking. - Grill the fish over medium heat to ensure even cooking without burning. - Cook the fish until it is opaque and flakes easily with a fork. - Serve the grilled fish immediately with your favorite dipping sauce or sides.

Conclusion:

Hanoi-style grilled fish is a delicious and healthy dish that is perfect for any occasion. With its simple preparation and flavorful marinade, this dish is sure to be a hit with your family and friends. So next time you're looking for a tasty and easy-to-make meal, give Hanoi-style grilled fish a try!