Chef Lê Đức Hải of Ngon Garden Restaurant in Hà Nội

Ingredients:

Hemibagrus has been much chosen by housewives because of its solid meat, fragrance and nutritional value. The fish can be processed into dishes such as hemibagrus hotpot, sour hemibagrus or hemibagrus porridge. Today we introduce grilled hemibagrus with chilli and salt.

- Hemibagrus: 800gr

- Lemongrass: 3 stalks

- Chilli: 2

- Garlic: 8 pieces

- Purple onions: 7

- Ginger: a 2cm cube 1

- Perilla: 20 leaves

- Spices: salt, satay, broth mix, sugar, pepper and cooking oil

Grilled hemibagrus with chilli and salt

How to process:

Clean the fish carefully with salt and ginger before taking out its inners. Cut the fish to get its fillet, or cut it into portions.

Bruise and minced the lemongrass, garlic, and two purple onions and cut the rest of the onions into two pieces used to grill with the fish.

Mix these ingredients with salt, pepper, sugar, broth mix, satay and several perilla leaves then ground them before marinating them with the Hemibagrus for at least 15 minutes.

How to grill:

- Turn on the oven for 15 minutes at 200 degrees Celsius before grilling.

- Cover cooking oil on a baking tray, spread the cut purple onion on the tray and put the marinated fish over the onions.

- Put the tray into the oven and grill for 15-20 minutes.

Note: You can grill the fish in a charcoal oven, but to avoid the fish being burnt, mix two tablespoons of cooking oil with the marinated fish before grilling. The dish is even more fragrant and tasty when made this way.

Completed dish:

The fish is a brown-yellow colour with aromatic flavour from the onion, garlic and other ingredients. The fish has a savoury taste with the hot flavour of chilli, pepper and salt. This attractive dish is more enjoyable when eaten hot.

You can try the dish at Ngon Garden Restaurant in Hà Nội’s most beautiful street at 70 Nguyễn Du. VNS