Lunch
Cá Nướng Thơm Riêu & Canh Chua
Whole branzino charred over high heat, perfumed with lemongrass, galangal, and a fermented turmeric miso paste that creates a deepened, umami-rich crust. Nestled in a vibrant tamarind-sour soup (canh chua) with pineapple, okra, and fresh herbs—the contrast between charred fish and acidic, cooling broth is revelatory.
943calper serving
83gprotein
63gcarbs
39gfat
20min prep 22min 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
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Air Fryer Chicken Breast Recipe 20 min
- Air Fryer Tofu Recipe 35 min
- Almond Flour Pancakes Recipe 22 min
- Zucchini Lasagna Recipe 70 min
- Sheet Pan Salmon Recipe 22 min
- Roasted Vegetables Recipe 45 min
- Zucchini Noodles Recipe 20 min
- Vegetable Soup Recipe 55 min
More recipes using chicken · miso · lemon
Cook these next
They reuse what this recipe already has you buying.
Cá Nướng Riêu Cua – Charred River Fish with Blue Crab Bisque, Charred Vegetables & Fermented Anchovy Oil
Lunch · 892 cal
Bún Chả Tôm—Grilled Shrimp & Charred Herb-Scallion Paste over Rice Vermicelli with Caramelized Pork Jowl
Lunch · 1066 cal
Crispy Turmeric Chicken Skin with Burnt Garlic Oil, Charred Lemon & Crispy Capers
Appetizer · 484 cal
Bún Chả Tôm—Charred Shrimp Over Noodles With Herb Garden
Lunch · 782 cal
Farro & Charred Zucchini Salad with Whipped Ricotta & Crispy Lemon Oil
Lunch · 680 cal
Cá Hồi Nướng Lá Chuối – Salmon Fillet en Papillote with Lemongrass, Turmeric & Bitter Melon
Dinner · 387 cal
