Hanoi fried fish

Hanoi fried fish


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

The ingredient of Hanoi fried fish

  1. 100ml rice bran oil or vegetable oil
  2. 2 tablespoons lime juice
  3. 3cm piece galangal, (see note) peeled, grated
  4. 1 teaspoon ground turmeric
  5. 8 x 100g pieces blue-eye trevalla, skinned, pin-boned
  6. 100g rice vermicelli noodles
  7. 7 spring onions, trimmed
  8. 2 tablespoons rice flour
  9. 50g roasted peanuts
  10. 1/2 cup fresh coriander
  11. 1/2 cup fresh dill
  12. 1/2 cup Thai basil
  13. 8 butter leaf lettuce leaves
  14. 1/2 red birdseye chilli, seeded, finely chopped
  15. 1/2 clove garlic, crushed
  16. 1 teaspoon caster sugar
  17. 60ml (1/4 cup) fish sauce
  18. 1 lime, juiced

The instruction how to make Hanoi fried fish

  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.

Nutritions of Hanoi fried fish

fatContent: 601.085 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 43 grams protein
sodiumContent: 104 milligrams cholesterol

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