Lunch

Cá nướng riêu - Charred whole river fish in aromatic turmeric broth with blue crab bisque

Name: Cá nướng riêu - Charred whole river fish in aromatic turmeric broth with blue crab bisque
Prep time: 18 min
Cook time: 36 min
Total time: 54 min
Yield: 2 servings
Ingredients: 2 whole branzino or small mackerel (12 oz each), gutted & scaled; 3 tbsp vegetable oil (divided); Salt & white pepper for fish; For the broth:; 1 lb crab bodies or shells, roasted; 4 cups chicken or seafood stock; 2 tbsp turmeric powder; 1 tsp saffron threads, bloomed in 2 tbsp warm water; 1 onion, halved; 2-inch piece ginger, sliced; 3 dried chilies; 2 tbsp fish sauce; 1 tbsp crab roe (if available); 1 tbsp palm sugar; For finishing:; 4 shallots, thinly sliced; 1/4 cup vegetable oil (for frying shallots); 4 cloves garlic, minced; 2 tbsp crispy garlic chips; 2 scallions, chopped; Fresh cilantro sprigs; Lime wedges

A whole branzino or mackerel is scored and grilled until the skin crackles and chars in spots. It's then cradled in a luminous turmeric and saffron bisque built from crab stock and finished with the richness of crab roe. Burnt shallots and a shower of crispy garlic chips bring textural complexity and depth.

520cal per serving 32gprotein 48gcarbs 18gfat 18min prep 36min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this