Ingredients Jump to Instructions ↓

  1. 4 3 cloves

  2. 4 3 stems

  3. 1 teaspoon 1 teaspoon 2 1/4 teaspoon 1/4 teaspoon 2 tablespoons 500 g 1 tablespoon 1 sprig Garlic Red Asian shallots Lemon grass (white part only), finely sliced Ground turmeric Galangal powder Red chilies Salt Pepper Oil Boneless white fish fillets Nuoc cham sauce Fresh coriander (cilantro) leaves or watercress, for garnishing

Instructions Jump to Ingredients ↑

  1. : Place the garlic, shallots, lemon grass, turmeric, galangal powder, chilies, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding. Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well, cover and refrigerate for 15 minutes. Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides. Arrange the fish on a serving place and sprinkle over the nuoc cham sauce. Serve immediately with rice.


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