murphyscreek
Veteran
My recipe for this Hanoi fish dish.
Ingredients
400gms swordfish fillet cut to large cubes
1 cup fresh dill roughly chopped
2 stalks spring onion (green part) cut to two inch lengths
Marinade Ingredients
In a mortar and pestle grind:
2 inch knob fresh turmeric grated
2 cloves chopped garlic
1 small shallot chopped
1/2 tsp sea salt
And combine with:
2 tbsp finely chopped fresh dill
1 and 1/2 tbsp vegetable oil
1 tbsp fish sauce
Nuoc Cham Ingredients
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp apple cider vinegar
1/4 cup water
1/2 clove garlic minced
2 chopped birdseye chillies
Ingredients to Serve
Rice noodles pre-cooked
1/4 cup chopped roasted peanuts
2 spring onion stalks, white part cut in to batons sliced lengthways
Method
Combine fish with marinade and leave for 1-2 hours. Heat oil in a pan and fry fish and marinade. Try not to move fish about too much until has been frying on one side for several minutes. Carefully turn (use chopsticks if you are adept), then loosely sprinkle over roughly chopped dill and green parts of spring onions. Allow fish to continue frying, and herbs to wilt, then gently stir a little being careful to keep fish pieces intact. Remove pan from heat. Serve by placing some cooked noodles in a bowl, then some fish with flavoured oil and herbs. Then drizzle with some nuoc cham, and finish off with some fresh spring onion batons and chopped nuts.
View: https://www.youtube.com/watch?v=CdiaY5kfS18
Ingredients
400gms swordfish fillet cut to large cubes
1 cup fresh dill roughly chopped
2 stalks spring onion (green part) cut to two inch lengths
Marinade Ingredients
In a mortar and pestle grind:
2 inch knob fresh turmeric grated
2 cloves chopped garlic
1 small shallot chopped
1/2 tsp sea salt
And combine with:
2 tbsp finely chopped fresh dill
1 and 1/2 tbsp vegetable oil
1 tbsp fish sauce
Nuoc Cham Ingredients
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp apple cider vinegar
1/4 cup water
1/2 clove garlic minced
2 chopped birdseye chillies
Ingredients to Serve
Rice noodles pre-cooked
1/4 cup chopped roasted peanuts
2 spring onion stalks, white part cut in to batons sliced lengthways
Method
Combine fish with marinade and leave for 1-2 hours. Heat oil in a pan and fry fish and marinade. Try not to move fish about too much until has been frying on one side for several minutes. Carefully turn (use chopsticks if you are adept), then loosely sprinkle over roughly chopped dill and green parts of spring onions. Allow fish to continue frying, and herbs to wilt, then gently stir a little being careful to keep fish pieces intact. Remove pan from heat. Serve by placing some cooked noodles in a bowl, then some fish with flavoured oil and herbs. Then drizzle with some nuoc cham, and finish off with some fresh spring onion batons and chopped nuts.
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