Vietnamese · Dinner
Rice with Grilled Salted Fish
Salt-cured white fish grilled until charred, served over steamed jasmine rice with nuoc cham dipping sauce, scallion oil, and cool cucumber and pickled carrot on the side. The contrast between plain rice, intensely seasoned fish, and bright acidic vegetables defines this Vietnamese classic.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
479Calories
38.2gProtein
14.9gFat
47.6gCarbs
13.8gSugar
2.9gFiber
3312mgSodium
86mgChol
2.6gSat Fat
870mgPotassium
90mgCalcium
2.4mgIron
2.3mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
rich-umami
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish dry, rub both sides with minced garlic, half the fish sauce, half the sugar, and black pepper.
2
Marinate
Let the fish sit at room temperature for 20 minutes until the seasonings penetrate the flesh.
3
Grill
Heat a skillet over medium-high with vegetable oil until shimmering, then lay the fish skin-side down. Cook 4–5 minutes until the skin chars and releases easily from the pan.
4
Grill
Flip and cook the flesh side 3–4 minutes over medium heat until it flakes with a fork.
5
Mix
Whisk the remaining fish sauce, lime juice, remaining sugar, water, and minced chili together until the sugar dissolves.
6
Pickle
Toss the carrot with a pinch of salt and 1 teaspoon of the nuoc cham, then set aside 15 minutes.
7
Finish
Warm the vegetable oil and sesame oil together in a small pan over low heat 30 seconds, then pour over sliced scallion in a bowl until it sizzles.
8
Plate
Spoon rice onto a plate, top with grilled fish, scatter scallion oil over it, and arrange cucumber and pickled carrot alongside with nuoc cham for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet, skin on
- 2 tbsp2 tbsp fish sauce (divided)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sugar (divided)
- 1 tsp1 tsp black pepper
- 1 1/2 cup300g jasmine rice, cooked
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 11 cucumber
- 4 tbsp40g carrot, pickled
- 2 tbsp2 tbsp lime juice
- 11 small chili
- 2 tsp2 tsp sesame oil
