Vietnamese Grilled Fish with Lemongrass and Galangal

a plate of Vietnamese lemongrass grilled fish

5 from 1 vote

Vietnamese Grilled Fish with Lemongrass and Galangal

This Vietnamese Galangal Lemongrass Grilled Fish (Ca nuong rieng sa) is fragrant and flavorful. Serve it with rice noodles, lettuce, and fresh herbs for a light yet filling meal.

Prep Time10

Cook Time5

Marinating Time30

Total Time15

Course: Main Dish, Noodle and Soup

Cuisine: Vietnamese

Keyword: asian grilled fish, lemongrass grilled fish

Servings: people

Calories: 285kcal

Author: Sophie

Ingredients

For the Fish

1 lb fish fillets
1/4 teaspoon salt
1 tablespoon rice wine or sake
1 large thumb-sized piece of galangal, peeled (a large thumb-sized piece)
5-6 large lemongrass stalks, white and light green parts only
1 bird's-eye chili, seeds removed (optional)
1 1/2 tablespoons sliced garlic
2 tablespoons sliced shallots
2 teaspoons fish sauce
1 tablespoon oyster sauce
2 tablespoons cooking oil (plus more for grilling)
1 teaspoon turmeric powder
3/8 teaspoon five-spice powder
1/2 teaspoon black pepper
1/4 teaspoon sugar

To Serve (customized to your liking)

rice vermicelli noodles, prepared according to package instructions (2-3 servings)
soft lettuce
fresh herbs
roasted peanuts, roughly chopped
sliced cucumber
Vietnamese nuoc cham dipping sauce (See Notes for recipe)

US Customary - Grams

Instructions

Slice the fish fillets into 1-inch thick chunks and toss with the salt and rice wine. Set aside for 5-10 minutes. If you prefer to use whole fish, score the thickest part of the fish with a few diagonal lashes on both sides.
Roughly chop the galangal and thinly slice the lemongrass. Use a mortar and pestle to pound the lemongrass, galangal, garlic, shallot and chili into fine pieces. Alternatively, you can blitz everything into fine pieces in a food processor.
In a large shallow plate or a mixing bowl, mix the pounded aromatics with fish sauce, oyster sauce, cooking oil, turmeric powder, five spice powder, black pepper and sugar. Add the fish chunks and toss well. Marinate for 30 minutes or longer if you have time.
Preheat your grill over medium heat until it is very hot. Oil the grates well, then add the fish chunks in a single layer. Grill each side for about 2-3 minutes or until just cooked through.
Transfer fish to a serving plates. Serve with rice vermicelli noodles, lettuce, fresh herbs, roasted peanuts and dipping sauce right away. Each person can prepare their own noodle bowls with the grilled fish at the table.

Notes

Recipe for the dipping sauce to serve with the noodle salad:

1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon rice vinegar or lime juice
5 tablespoons warm water
1/4 - 1/2 teaspoon minced garlic

Combine fish sauce, sugar, vinegar (or lime juice) and water in a bowl, then add minced garlic.

I recommend using white, meaty fish for the best flavor and texture. Some excellent choices are: white pomfret, grouper, monkfish, halibut, and tilapia.

You can also use rice paper wrappers to make fresh spring rolls with the grilled fish.

Nutrition