Equipment
Ingredients
Fish and Marinade
- 600 g monkfish fillet, cut into 3cm cubes
- 30 g fresh galangal, peeled and finely minced
- 5 g turmeric powder
- 30 ml fish sauce
- 40 g shallot, finely minced
- 15 ml neutral oil
Herbs and Garnish
- 40 g fresh dill, thick stems removed, roughly chopped
- 20 g cilantro, leaves picked
- 20 g thai basil, leaves picked
- 30 g roasted peanuts, coarsely crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 220 kcal
- Protein
- 25 g
- Carbohydrates
- 7 g
- Fat
- 10 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 410 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 38 mg
- Potassium
- 865 mg
- Calcium
- 58 mg
- Iron
- 3.2 mg
- Magnesium
- 70 mg
- Phosphorus
- 351 mg
- Zinc
- 1.1 mg
- Vitamin A
- 87 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.16 mg
- Niacin
- 4.6 mg
- Folate
- 44 mcg
- Water
- 157 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the minced galangal, shallot, turmeric powder, fish sauce, and neutral oil to create a vibrant yellow marinade.
Add the cubed monkfish to the marinade. Toss well to coat the fish evenly, ensuring the turmeric penetrates the flesh. Cover and let rest for 30 minutes at room temperature.
Preheat your grill or grill pan to medium-high heat, approximately 200°C/400°F. Lightly oil the grates to prevent the fish from sticking.
Using tongs, place the monkfish cubes onto the hot grill. Cook for 3 to 4 minutes per side until lightly charred and the internal temperature reaches 63°C/145°F.
Transfer the hot grilled monkfish to a serving platter. Immediately scatter the fresh dill, cilantro, and Thai basil over the fish so the residual heat slightly wilts the herbs.
Top with crushed roasted peanuts before serving. Serve immediately with extra fish sauce on the side if desired.
Chef's Notes
- Monkfish is highly recommended for this dish due to its dense, meaty texture that holds up exceptionally well under the high heat of a grill, closely mimicking the firm river fish traditionally used in Vietnam.
- To maximize the aromatic potential of the galangal, crush it in a mortar and pestle rather than simply mincing it. Pounding breaks down the fibrous cell walls and releases its volatile essential oils much more effectively.
- If grilling outdoors on wide grates, threading the marinated monkfish cubes onto soaked wooden skewers will make turning them much easier and prevent smaller pieces from falling into the fire.
- Be aware that turmeric will stain hands, cutting boards, and plastic utensils a bright yellow. Consider wearing gloves while tossing the fish in the marinade.
Storage
Refrigerator: 2 days — Store the cooked fish and fresh herbs in separate containers to prevent the herbs from becoming soggy.
Reheating: Reheat the fish gently in a skillet over medium-low heat until just warmed through, then toss with fresh herbs.
Troubleshooting
Fish falls apart on the grill
Cause: The grill was not fully preheated, or the grates were not adequately oiled prior to adding the fish.
Fix: Carefully slide a thin metal spatula under the fish to release it, or transfer to a skillet to finish cooking.
Prevention: Ensure the grill is properly preheated and use a paper towel dipped in oil to thoroughly grease the grates right before cooking.
Marinade tastes slightly bitter or acrid
Cause: The turmeric was scorched by grill flares, or too much turmeric powder was used.
Fix: Serve with a generous squeeze of fresh lime juice; the acidity will help balance the bitterness.
Prevention: Measure turmeric accurately and manage grill flare-ups by moving the fish to indirect heat if necessary.
Cultural Context
This dish is strongly inspired by Cha Ca La Vong, an iconic specialty hailing from Hanoi, Vietnam, which dates back over a century. Traditionally prepared with snakehead fish and cooked tableside in a skillet over a charcoal brazier with massive amounts of fresh dill and scallions, it is celebrated for its brilliant golden hue and its masterful balance of earthy turmeric, pungent fish sauce, and bright fresh herbs.
