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Ingredients
3 pounds cleaned monkfish
4 large shallots
3 large cloves garlic
½ of small onion
1 tablespoon turmeric
2 tablespoons plus ¼ cup canola oil
¼ teaspoon white pepper
1 bunch green onions, white part removed and green part sliced into tiny rings
1 ½ bunches dill, minced
6 cups cooked Vietnamese rice noodles
1 small bunch mint, leaves removed from stems
1 small bunch shiso leaves, if available
1 small bunch basil, leaves removed from stems
½ cup dry-roasted unsalted peanuts
Nuoc cham (see recipe)
Nutritional analysis per serving (6 servings)
381 grams carbs; 57 milligrams cholesterol; 2083 calories; 13 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 26 grams fat; 12 grams fiber; 886 milligrams sodium; 66 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the monkfish, and cut each piece into slices ½ inch thick.
- Step 2
With the food processor running, add the shallots, garlic and onion, processing until the ingredients are finely chopped. Add the turmeric, 2 tablespoons oil and pepper, and continue processing until mixture is a fairly smooth paste.
- Step 3
Mix the monkfish slices with the turmeric mixture and allow to marinate, covered, in the refrigerator for at least two hours or overnight.
- Step 4
When ready to cook, either prepare a charcoal fire or use a top-of-stove grill. Arrange fish on a greased two-piece wire grill to make them easy to flip. Grill only long enough to brown a little on both sides.
- Step 5
Meanwhile, heat the remaining ¼ cup of oil in a pan that can be taken to the table. Add ⅔ of the scallions and dill. When fish is ready, arrange it on the scallions and dill and top with remaining scallions and dill. Cook the fish in the oil at the table until done.
- Step 6
For each serving, put some rice noodles in a bowl and top them with the monkfish, then sprinkle with torn mint, shiso, basil leaves, peanuts and nuoc cham.
Private Notes
Comments
This was such an amazing dish! Made sure to remove the silverskin on the monkfish so that it wouldn’t be rubbery. So full of flavors, definitely will make again.