Cá Lóc Chay Nướng

Cá Lóc Chay Nướng is a delightful vegetarian twist on traditional Vietnamese grilled fish, featuring marinated eggplant that mimics the texture and flavor of snakehead fish. This dish is infused with aromatic herbs and spices, making it a satisfying and healthy option for seafood lovers.

Ingredients

• Eggplant - 300 grams
• Soy sauce - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Brown sugar - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cilantro, chopped - 2 tablespoons
• Lettuce leaves - for serving
• Rice noodles - 100 grams
• Chili, sliced - 1 for garnish

Steps

1. Preheat the grill or oven to medium-high heat.
2. Slice the eggplant into elongated pieces, about 1 cm thick.
3. In a bowl, combine soy sauce, lemon juice, minced garlic, grated ginger, brown sugar, black pepper, and turmeric powder to create the marinade.
4. Add the eggplant slices to the marinade, ensuring they are evenly coated. Let them marinate for at least 15 minutes.
5. While the eggplant is marinating, cook the rice noodles according to package instructions, then drain and set aside.
6. Place the marinated eggplant slices on the grill or in the oven. Grill for about 5-7 minutes on each side, or until they are tender and have grill marks.
7. Once cooked, remove the eggplant from the grill and let it rest for a few minutes.
8. To serve, place a few lettuce leaves on each plate, add a portion of rice noodles, and top with grilled eggplant slices. Garnish with chopped cilantro and sliced chili.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, which aids digestion.
• Low in calories and fat, making it a heart-healthy option.

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