Hanoi-Style Grilled Fish

Ingredients

• 1 pound monkfish or swordfish, cut into 4 steaks
• 1 tablespoon muoc mam (Vietnamese fish sauce)
• 1 ½ teaspoons powdered turmeric
• 1 ¼ tablespoons minced galangal root or ginger root
• ½ teaspoon fresh black pepper
• 2 tablespoons safflower or corn oil
• 1 cup coarsely chopped fresh dill (stems removed), rinsed and drained
• ½ cup minced scallions
• ½ pound thin rice sticks (vermicelli noodles), softened in warm water for 15 minutes, blanched for 5 seconds, then drained
• ½ cup coarsely chopped fresh cilantro, stems trimmed
• ¼ cup fresh Thai holy basil or sweet basil leaves (stems trimmed), coarsely chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    372 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 21 grams protein; 28 milligrams cholesterol; 490 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Rub fish with sauce, turmeric, galangal or ginger root, and pepper.
2. Heat a heavy skillet, add the oil, and heat until hot. Lay the fish in the pan, and sear over high heat for 5 or 6 minutes on each side until golden on the outside and cooked inside. Sprinkle the top with the fresh dill and scallions. Then remove.
3. To serve, arrange rice noodles in bowls, and place fish on top. Sprinkle the remaining fresh herbs on top, and serve with dipping sauce.