Hanoi fried fish
- 09.03.2017
- 1 092
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
- To make sauce, stir all ingredients and 60ml (1/4 cup) water in a bowl.
- To marinate fish, combine 2 tablespoons oil, lime juice, galangal and turmeric in a flat dish. Add fish and turn to coat.
- 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.
- 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.
- 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.
- Divide pancakes and lettuce among plates. Top with fish, scatter with herb mixture and serve with dipping sauce.