Got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. It is very flavorful and filling but not heavy. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it! These can be eaten by themselves, inside rice paper rolls or as in this recipe.

Ingredients

2 serv.

cod fish fillets, cut into thick pieces↗2
Galanga mixture↗
tablespoon water↗1 tablespoon
g galangal, peeled and finely chopped↗100 g
Turmeric juice
g turmeric↗50 g
tablespoon water↗1 tablespoon
dash lemon juice↗1 dash
Shrimp mixture
tablespoons shrimp paste2 tablespoons
tablespoons fermented rice↗3 tablespoons
Rest of marinade
tablespoons cashew oil↗3 tablespoons
tablespoons oyster sauce↗5 tablespoons
tablespoons sugar↗2 tablespoons
Frying fish
g fried chives, sliced in 6cm pieces200
bunches dill, sliced in 6cm pieces↗6
g roasted peanuts↗150
tablespoons dried onion↗2
g bun noodles900

Step-by-step instructions

1
Peel the galanga and cut into pieces, then process in a blender with a tablespoon of water.
2
In a blender, combine turmeric with a little water and a dash of lemon juice, press and strain.
3
Strain the shrimp paste together with the fermented rice to collect the juice.
4
Mix together the galanga, the turmeric juice, the shrimp paste and rice mixture and the cashew nut oil.
5
Season with oyster sauce and sugar.
6
Marinate the fish in the mixture for at least three hours.
7
Arrange the pieces of the fish on a grill. Grill on a cast iron plate with oil with a little dill, white parts of chives, peanuts and dried onion on top – turn continuously.
8
Serve hot with the “bun” noodles and a Vietnamese dipping sauce.
9
P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.

Source: food.com

Original recipe ↗

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