Finally another fish recipe. I always find fish recipes difficult, but this one is really tasty. And Vietnamese again. I like that kitchen. So wonderfully fresh and lots of herbs.
Of course I forgot to serve the peanuts with it, it can also be done without, but they do make the dish more complete.
Dish for 4 people
Ingredients:
500 grams of Pangasius
1 large bunch of dill
4 spring onions
Pepper and salt
For the marinade:
1 tbsp turmeric powder
2 tbsp fresh galangal, grated and/or mashed
1 tbsp fresh ginger, grated
2 shallots, grated or pounded
1 tbsp sugar
1 tsp shrimp paste, not the dry block
1 tbsp fish sauce
2 tbsp full-fat (Greek) yogurt
1 tbsp flour
For the Mam Ruoc dipping sauce (with shrimp paste):
1 red pepper, seeded and finely chopped
2 tsp shrimp paste
1 garlic clove, crushed
Juice of 1 lime
2 tbsp sugar
For the Nuoc Cham dipping sauce (with fish sauce):
1 red pepper, seeded and finely chopped
1 garlic clove, crushed
1 tbsp sugar
6 tbsp water
3 tbsp fish sauce
3 tbsp lime juice
For additional:
Peanuts (unsalted)
Rice vermicelli or rice
Preparation:
Cut the fish into pieces of 2 by 2 cm.
Make the marinade: finely mash the galangal, ginger and garlic in a mortar. Place this mixture in a large bowl and add the fish sauce, sugar, yogurt, turmeric powder, rice flour (or flour), shrimp paste and yogurt.
Add the fish and carefully toss in the marinade so that all the pieces are covered. Cover the bowl and marinate the fish in the refrigerator for at least 2 hours (or overnight).
Preheat the oven to 200 degrees.
Roast the peanuts in a dry frying pan until they are light brown and chop them coarsely, set aside.
Make the dipping sauce by mixing all the ingredients together, set aside.
Cut the spring onion into 4 pieces and then halve the thick parts. If necessary, remove the thick stems from the dill.
Remove the fish from the marinade and place the pieces on an aluminum-lined rack (or baking tray) and sprinkle with (freshly ground) black pepper and sea salt.
Grill the fish in the oven for about 7 minutes (slightly cooked).
Prepare the rice vermicelli, or rice, according to the instructions.
Heat 4-5 tbsp vegetable oil in a frying pan. Fry the pre-cooked fish in the oil until brown and crispy (only briefly because they are already pre-baked in the oven). Remove from the pan and set aside.
Briefly fry the spring onion and dill (1-2 minutes) in the same oil.
Take 4 bowls and put a little rice vermicelli, a scoop of vegetables (spring onion and dill) and a few pieces of fish in each bowl. Garnish with sprigs of dill and roasted peanuts and serve the dipping sauce separately.
Enjoy your meal.
