Cá Lóc Nướng Bánh Tráng

Cá Lóc Nướng Bánh Tráng is a flavorful Vietnamese grilled snakehead fish dish wrapped in rice paper, offering a delightful combination of textures and tastes. It is often served with fresh herbs and a tangy dipping sauce, making it a perfect meal for seafood lovers.

Ingredients

• Snakehead fish - 300 grams
• Lemongrass - 2 stalks, finely chopped
• Garlic - 3 cloves, minced
• Shallots - 2, minced
• Turmeric powder - 1 teaspoon
• Fish sauce - 2 tablespoons
• Sugar - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Rice paper sheets - 4
• Fresh herbs (mint, cilantro, basil) - 1 cup, mixed
• Lettuce leaves - 4 large
• Cucumber - 1, sliced
• Chili sauce - for serving
• Lime - 1, cut into wedges

Steps

1. Preheat the grill or oven to medium-high heat.
2. In a bowl, mix the chopped lemongrass, minced garlic, minced shallots, turmeric powder, fish sauce, sugar, and black pepper to create a marinade.
3. Cut the snakehead fish into fillets and marinate them in the mixture for at least 15 minutes.
4. Grill the marinated fish for about 5-7 minutes on each side, or until the fish is cooked through and has nice grill marks.
5. While the fish is grilling, prepare the rice paper by soaking each sheet in warm water for about 10-15 seconds until soft.
6. On a soaked rice paper, place a piece of grilled fish, a few slices of cucumber, and a handful of fresh herbs.
7. Wrap the rice paper tightly around the filling, folding in the edges to secure it.
8. Repeat the process for the remaining rice papers and fillings.
9. Serve the wrapped fish with lime wedges and chili sauce for dipping.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids, which are beneficial for heart health.
• High in protein, supporting muscle growth and repair.

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