Cá Nướng Mía

Cá Nướng Mía is a delightful Vietnamese baked fish dish, where marinated fish is wrapped in sugarcane, infusing it with a sweet aroma and flavor. This paleo-friendly recipe captures the essence of Vietnamese cuisine with a healthy twist, perfect for a wholesome meal.

Ingredients

• White fish fillets (e.g., tilapia or snapper) - 300 grams
• Sugarcane sticks - 2 pieces (about 15 cm each)
• Garlic - 3 cloves, minced
• Shallots - 2, finely chopped
• Fresh ginger - 1 teaspoon, grated
• Fish sauce - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Lime juice - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. Preheat the oven to 200°C (390°F).
2. In a bowl, combine minced garlic, shallots, grated ginger, fish sauce, coconut aminos, lime juice, black pepper, and salt to create a marinade.
3. Add the fish fillets to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
4. While the fish is marinating, prepare the sugarcane sticks by cutting them into manageable lengths (about 15 cm) and peeling the outer layer if needed.
5. Place the marinated fish onto the sugarcane sticks, securing them with toothpicks if necessary.
6. Line a baking tray with parchment paper and drizzle olive oil to prevent sticking.
7. Arrange the fish on the tray, then bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily.
8. Remove from the oven and sprinkle with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 650 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in omega-3 fatty acids from fish, promoting heart health.

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