Directions:
- Peel the galanga and cut into pieces, then process in a blender with a tablespoon of water.
- In a blender, combine turmeric with a little water and a dash of lemon juice, press and strain.
- Strain the shrimp paste together with the fermented rice to collect the juice.
- Mix together the galanga, the turmeric juice, the shrimp paste and rice mixture and the cashew nut oil.
- Season with oyster sauce and sugar.
- Marinate the fish in the mixture for at least three hours.
- Arrange the pieces of the fish on a grill. Grill on a cast iron plate with oil with a little dill, white parts of chives, peanuts and dried onion on top – turn continuously.
- Serve hot with the “bun” noodles and a Vietnamese dipping sauce.
- P.S. If you're going to Hanoi, I really recommend this course ! www.hanoi- /tip.html.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1278.17 Kcal (5351 kJ) | ||
| Calories from fat | 632.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.33g | 108% | |
|---|---|---|---|
| Cholesterol | 98.03mg | 33% | |
| Sodium | 4132.68mg | 172% | |
| Potassium | 2052.44mg | 44% | |
| Total Carbs | 112.14g | 37% | |
| Sugars | 11.94g | 48% | |
| Dietary Fiber | 16.93g | 68% | |
| Protein | 66.45g | 133% | |
| Vitamin C | 87.7mg | 146% | |
| Iron | 20.7mg | 115% | |
| Calcium | 558.6mg | 56% | |
| Amount Per 100 g | |||
| Calories | 131.16 Kcal (549 kJ) | ||
| Calories from fat | 64.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.22g | 108% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 33% | |
| Sodium | 424.07mg | 172% | |
| Potassium | 210.61mg | 44% | |
| Total Carbs | 11.51g | 37% | |
| Sugars | 1.23g | 48% | |
| Dietary Fiber | 1.74g | 68% | |
| Protein | 6.82g | 133% | |
| Vitamin C | 9mg | 146% | |
| Iron | 2.1mg | 115% | |
| Calcium | 57.3mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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