With Iron chef Nguyễn Thanh Tùng from HOME Hanoi Restaurant

Celebrate Spring with a new twist on grilled cat fish, created by chef Tùng from Ngon Villa. Cheers!

Ingredients: serves 3

• 600g fresh Lăng (cat fish)
• 300g spring onion
• 200g dill
• 100g peanuts
• 500g rice noodles
• 1l cooking oil
• 300g milled ginger
• 100g shrimp paste
• 1 lemon
• 50g sugar
• 1 tsp seasoning powder
• 2 chillies
• 1 tsp turmeric
• 2 tsp fermented cold rice
• Herbs to taste

Method:

For the sauce:

- Mix 3 tsp shrimp paste with ½ tsp sugar, 1 tsp lemon juice and chopped chillies in a bowl.

For the grilled cat fish:

     ●   Clean the fish, drain and then cut into square pieces. Set aside.

     ● Mill the fermented cold rice, ginger and peeled turmeric to get the juice.

• Marinate the fish in the mixture with 1 tsp shrimp paste, 1 tsp sugar and 1 tsp seasoning powder for 60 minutes.
• Grill the fish until it turns yellow.
• Fry the grilled fish with spring onions and dill.
• Present the fish on a plate. Serve with roasted peanuts and rice noodles.

You can sample the dish at HOME Hanoi Restaurant, 34 Châu Long St, Ba Đình Dist, Hà Nội. Tel: (+84)4 3939 2222.