Lunch

Cá Nướng Vàng Với Dưa & Thơm – Turmeric Grilled Fish with Pickle & Lemongrass Broth

Name: Cá Nướng Vàng Với Dưa & Thơm – Turmeric Grilled Fish with Pickle & Lemongrass Broth
Prep time: 18 min
Cook time: 18 min
Total time: 36 min
Yield: 2 servings
Ingredients: 2 whole branzino (10 oz each), gutted and scaled; 2 tablespoons fresh turmeric, grated; 1 tablespoon fresh galangal, grated; 3 cloves garlic, minced; 2 tablespoons fish sauce, divided; 1 tablespoon lime juice; 1 tablespoon neutral oil; Fleur de sel and white pepper; 2 stalks lemongrass (white part only), bruised; 1 cup daikon radish, julienned; ½ cup carrot, julienned; 2 tablespoons rice vinegar; 1 teaspoon sugar; 1 Thai bird chili, thinly sliced; 1 cup fish or vegetable stock; Fresh dill and Thai basil leaves

A whole branzino rubbed with golden turmeric, fresh galangal, and garlic paste, then grilled until the skin blisters and chars while the flesh remains delicate and moist. Served alongside a fragrant lemongrass-and-dill broth and quick-pickled daikon and carrot providing bright, cutting acidity.

435cal per serving 53gprotein 21gcarbs 15gfat 18min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this