Cá Nướng Mắm

Cá Nướng Mắm is a flavorful Vietnamese grilled fish dish, marinated in a savory sauce made from fish sauce and spices. This Paleo-friendly meal is complemented by fresh herbs and vegetables, bringing a delightful taste of Vietnam to your dinner table.

Ingredients

• White fish fillet (e.g. tilapia or snapper) - 300 grams
• Fish sauce - 3 tablespoons
• Lime juice - 2 tablespoons
• Garlic, minced - 2 cloves
• Fresh ginger, grated - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Chili flakes - 1/2 teaspoon
• Coconut sugar - 1 teaspoon
• Olive oil - 1 tablespoon
• Fresh cilantro, chopped - 2 tablespoons
• Lettuce leaves - 4 large
• Cucumber, sliced - 1 small
• Carrot, julienned - 1 small

Steps

1. In a bowl, combine the fish sauce, lime juice, minced garlic, grated ginger, black pepper, chili flakes, and coconut sugar to create the marinade.
2. Place the fish fillet in a shallow dish and pour the marinade over it, ensuring the fish is well-coated. Cover and marinate in the refrigerator for at least 15 minutes.
3. Preheat your grill or grill pan over medium-high heat and brush it lightly with olive oil.
4. Remove the fish from the marinade and place it on the grill. Cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
5. While the fish is grilling, prepare the fresh vegetables: arrange the lettuce leaves, cucumber slices, and julienned carrots on a serving plate.
6. Once the fish is cooked, remove it from the grill and garnish with fresh cilantro before serving.
7. Serve the grilled fish alongside the fresh vegetables for wrapping.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 950 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from the fish, which supports muscle health.
• Rich in omega-3 fatty acids that promote heart health.

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