Vietnamese turmeric grilled fish


Another simple fish dish, which uses anti-cancer ingredients such as turmeric root and galangal. Serve with rice and Vicky’s veg. The recipe recommends oily fish such as mackerel, but I guess you could use any firm fleshed fish including salmon. I don’t like salmon, so rarely cook it, but it is a good super food, so you can use it in most of these fish recipes.

Vietnamese turmeric grilled fish

4 x mackerel fillets, skin on
3 cm/1 ¼ in piece of galangal, peeled and roughly chopped
1.5 cm/5/8 in piece of fresh turmeric root, peeled and roughly chopped or 1 tsp ground turmeric
2 shallots or 1 small onion, chopped
4 sprigs fresh dill, chopped
I tbsp fish sauce
2 tsp shrimp paste
½ tsp balck pepper (or pepper corns)
2 ½ tbsp canola or sunflower oil
1 large lime or lemon

Score the flesh of the fish with a sharp knife.

Whizz galangal, turmeric, onion and dill in a food processor, then add fish sauce, shrimp paste and pepper and half the oil and grind to a thick paste. Marinate both sides of the fish with the paste for 1 hour.

Pre-heat the grill, scrape of any excess marinade, and brush with remaining oil and grill for 2-5 minutes on each size, depending on what fish you are using.

Garnish with extra dill and lime wedges.

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