Lunch

Cá Nướng Riêu Cua – Charred River Fish with Blue Crab Bisque, Charred Vegetables & Fermented Anchovy Oil

Name: Cá Nướng Riêu Cua – Charred River Fish with Blue Crab Bisque, Charred Vegetables & Fermented Anchovy Oil
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: Two 1.2 kg whole river snapper or sea bass (cleaned, scaled, guts removed); 3 stalks lemongrass, white part minced; 4 cloves garlic, minced; 2 tbsp fish sauce; 1 tbsp coconut oil; Zest & juice of 1 lime; For crab bisque: 400 ml seafood stock, 200 ml heavy cream, 120 g blue crab meat (or canned), 1 tbsp dried chili flakes, ½ tsp turmeric powder, 1 tsp white pepper, 1 shallot sliced, 2 tbsp fish sauce, 1 tbsp coconut sugar; 400 g baby vegetables (radishes, carrots, broccolini), halved lengthwise; 6 cloves garlic, sliced thin; 4 anchovy fillets; 100 ml neutral oil; For herb salad: 50 g mixed fresh herbs (Thai basil, cilantro, dill), 15 g mint, 1 tbsp roasted peanuts (crushed), lime juice, pinch salt

A whole river fish (snapper or sea bass) rubbed with lemongrass paste, charred over high heat until skin blisters and meat is buttery, served over a velvety blue crab bisque infused with turmeric and white pepper. Charred baby vegetables, a burnt garlic-anchovy oil, and a bright herb salad round out a dish that marries technique, theater, and refined Vietnamese flavors.

1247calper serving 128gprotein 21gcarbs 61gfat 25min prep 50min 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