Lunch

Cá Nướng Riêu—Grilled Whole Fish in Aromatic Turmeric Broth with Charred Lime

Name: Cá Nướng Riêu—Grilled Whole Fish in Aromatic Turmeric Broth with Charred Lime
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 whole porgy or small sea bass (1.5 lbs), gutted and cleaned, head on; 2 tablespoons fish sauce (nước mắm); 1 tablespoon turmeric powder; 1 stalk fresh lemongrass (white and pale green), bruised and cut into 3-inch pieces; 1 piece (1 inch) fresh galangal, peeled and sliced thin; 3 shallots, sliced lengthwise; 2 garlic cloves, crushed; 1 cup fish or chicken stock, warmed; ½ cup unsweetened coconut milk; 2 limes; 2 tablespoons neutral oil, divided; 1 teaspoon palm sugar or brown sugar; 1 red Thai chili, split lengthwise; Kosher salt and white pepper to taste

One whole fish, gutted and cleaned, takes a hard sear on a hot pan until skin crisps and flesh firms. It then braises gently in a turmeric-forward broth fragrant with lemongrass and galangal, finished with a squeeze of charred lime that transforms the broth into something both earthy and bright. Confident cooking requires knowing when to sear, when to braise, and when to add acid.

752calper serving 68gprotein 35gcarbs 38gfat 12min prep 28min 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