Hanoi fried fish

Recipes / Fish

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

Recipe «Hanoi fried fish» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 100ml rice bran or vegetable oil, 2 tbsp lime juice, 3cm piece galangal, peeled, grated, 1 tsp ground turmeric, 8 x 100g pieces blue-eye trevalla, skinned, pin-boned , 100g rice vermicelli noodles, 7 spring onions, trimmed, 2 tbsp rice flour , 50g roasted peanuts, 1/2 cup each coriander, dill and Thai basil sprigs, 8 butter leaf lettuce leaves, 1/2 red bird’s-eye chilli, seeded, finely chopped, 1/2 clove garlic, crushed, 1 tsp caster sugar, 60ml fish sauce, 1 lime, juiced.

Ingredients:

  • 100ml rice bran or vegetable oil 
  • 2 tbsp lime juice 
  • 3cm piece galangal, peeled, grated 
  • 1 tsp ground turmeric 
  • 8 x 100g pieces blue-eye trevalla, skinned, pin-boned 
  • 100g rice vermicelli noodles 
  • 7 spring onions, trimmed 
  • 2 tbsp rice flour 
  • 50g roasted peanuts 
  • 1/2 cup each coriander, dill and Thai basil sprigs 
  • 8 butter leaf lettuce leaves 
  • 1/2 red bird’s-eye chilli, seeded, finely chopped 
  • 1/2 clove garlic, crushed 
  • 1 tsp caster sugar 
  • 60ml fish sauce 
  • 1 lime, juiced 

Instructions

  1. To make sauce, stir all ingredients and 60ml (1/4 cup) water in a bowl.
  2. To marinate fish, combine 2 tablespoons oil, lime juice, galangal and turmeric in a flat dish. Add fish and turn to coat.
  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.
  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.
  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.
  6. Divide pancakes and lettuce among plates. Top with fish, scatter with herb mixture and serve with dipping sauce.