Best Fish Vermicelli With Fresh Dill And Pineapple Sauce Recipes

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HANOI GRILLED TURMERIC FISH WITH DILL AND ONION



Hanoi Grilled Turmeric Fish with Dill and Onion image

This version is a little variation on the OG dish, so feel free to experiment and try out other variations.

Provided by Nguyen Tran

Categories     HarperCollins     Fish     Dinner     Green Onion/Scallion

Yield 2-4 servings

Number Of Ingredients 18

3 tablespoons fish sauce
1 teaspoon turmeric powder
1 tablespoon minced garlic
1/2 tablespoon fresh ginger
2 tablespoons finely diced shallots
1 tablespoon chopped dill fronds
1/4 teaspoon ground black pepper
1 pound striped bass skin-on fish filets, or any kind of white fish
1 small yellow or white onion, sliced
1/3 bunch plus 2/3 bunch fresh dill, stemmed
2 plus 2 scallion stalks, cut into 2-inch pieces
Persian cucumber, julienned
Pickled red onions
1/2 cup roasted peanuts, coarsely chopped
8 ounces vermicelli, cooked
Coco Rico Vietnamese Fish Sauce
Butter lettuce
"Mam Nem" (optional)

Steps:

  • Mix fish sauce, turmeric powder, garlic, ginger, shallots, dill fronds, and black pepper in a bowl. Add fish and coat evenly. Cover and refrigerate for no longer than 30 minutes, or else the fish will get too salty as you prepare the rest of the recipe.
  • Heat a little bit of oil on high heat in a pan/skillet and sauté onions until lightly golden. Add 1/3 bunch of fresh dill and two sliced scallions stalks to the party. Sauté for an additional 1-2 minutes. Plate the onions, scallions, and dill on a serving platter.Remove fish from bowl, drain, and dispose of marinade. Pat dry excess marinade with paper towels so the sugar in the fish sauce doesn't burn the fish.In the same pan used to cook the onions, heat a little more oil on medium-high heat. Pan-fry the fish for 3-4 minutes, or until both sides are evenly browned. If you have delicious skin-on fish, give some extra cooking love to that skin, which should turn nice and crispy before you flip it.Plate the fish on sautéed onions, scallions, and dill. Garnish with remaining fresh dill and scallions, cucumber, Pickled Red Onions, and peanuts.Serve immediately with sides of vermicelli noodles, Coco Rico Vietnamese Fish Sauce, and butter lettuce. Wrap everything, eat everything in a bowl, or whatever combination makes you happy. (I and many Vietnamese especially like it with "Mam Nem", a fermented fish and pineapple dipping sauce-don't knock it til you try it!) Enjoy one of my favoritest dishes evaaaaaaaaaaaaaaaaaaar!

PINEAPPLE-GLAZED FISH



Pineapple-Glazed Fish image

"My son and our friends often spend a day fishing," writes JoAnn McGuane of Spring, Texas. "This is one of my favorite ways to serve their catch."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 can (8 ounces) unsweetened sliced pineapple
1-1/2 teaspoons cornstarch
1/4 teaspoon ground ginger
2 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
4 fresh or orange roughy fillets (6 ounces each)

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine cornstarch and ginger; stir in pineapple juice until blended. Add honey and soy sauce. bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small serving bowl. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, uncovered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with glaze. , Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through, basting frequently with glaze. Serve fish with pineapple and reserved glaze.

Nutrition Facts : Calories 190 calories, Fat 1g fat (0 saturated fat), Cholesterol 34mg cholesterol, Sodium 415mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

DILL SAUCE FOR FISH



Dill Sauce for Fish image

This sauce is fantastic on grilled salmon, or any fish for that matter. My friend even likes it on chicken! The ingredients sound a little unconventional -- but BOY does it all work together. Husband found recipe in a hunting magazine. Keeps a long time in fridge.

Provided by Aileen E

Categories     Sauces

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 cup mayonnaise
2 tablespoons prepared mustard (French's or equivalent)
1 tablespoon lemon juice
1 teaspoon A.1. Original Sauce
1/2 teaspoon dill weed (if fresh use more)
1 dash salt (can be omitted)
1 dash pepper (can be omitted)

Steps:

  • Whisk all ingredients together.
  • Chill for at LEAST 4 hours to combine flavors.

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