Vietnamese · Dinner
Grilled Snakehead Fish on Skewers
Freshwater snakehead fish fillet cubes are marinated in fish sauce, garlic, lemongrass and turmeric, threaded onto skewers and charred over an open grill until the edges caramelize and the flesh flakes. Served with rice vermicelli, fresh herbs, lettuce, and nuoc cham dipping sauce.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
428Calories
42.3gProtein
9.8gFat
42.1gCarbs
9.4gSugar
3.2gFiber
2380mgSodium
99mgChol
1.9gSat Fat
870mgPotassium
95mgCalcium
3.4mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut snakehead fillet into 1.5-inch cubes and pat dry with paper towels.
2
Marinate
Combine fish cubes with minced lemongrass, turmeric, 1 tbsp fish sauce, minced garlic, 1 tsp sugar, oil and black pepper. Refrigerate 30 minutes.
3
Build
Thread marinated fish cubes onto metal or soaked bamboo skewer, leaving gaps between pieces for heat circulation.
4
Grill
Over medium-high heat, grill skewer 10–12 minutes, turning every 2–3 minutes, until edges char and flesh turns opaque and flakes easily.
5
Whisk together 2 tbsp fish sauce, lime juice, 1 tsp sugar, minced garlic for dipping sauce, thinly sliced chili and water until sugar dissolves.
6
Plate
Arrange rice vermicelli, lettuce, mint, cilantro on plate alongside grilled fish skewer with nuoc cham in small bowl for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snakehead fish fillet
- 22 stalk lemongrass
- 2 tsp2 tsp ground turmeric
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil, plus extra for brushing grill
- 1/2 tsp1/2 tsp black pepper
- 3.6 oz100g rice vermicelli, cooked
- 22 small handful lettuce leaves
- 22 small handful mint leaves
- 22 small handful cilantro leaves
- 4 tbsp4 tbsp fish sauce, for dipping sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar, for dipping sauce
- 2 clove2 clove garlic, for dipping sauce
- 11 small chili
- 4 tbsp4 tbsp water
