Cá Nướng Mắm Tôm

Cá Nướng Mắm Tôm is a delicious Vietnamese grilled fish dish, marinated in a rich blend of shrimp paste and spices, delivering a unique umami flavor. This Paleo-friendly recipe offers a delightful and healthy dining experience with fresh ingredients and aromatic herbs.

Ingredients

• White fish fillets (such as tilapia or snapper) - 300 grams
• Shrimp paste (mắm tôm) - 2 tablespoons
• Lime juice - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Chili powder - 1 teaspoon
• Fish sauce - 1 tablespoon
• Coconut sugar - 1 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Lettuce leaves - for serving
• Sliced cucumber - for garnish

Steps

1. In a mixing bowl, combine shrimp paste, lime juice, minced garlic, grated ginger, chili powder, fish sauce, and coconut sugar to create the marinade.
2. Add the white fish fillets to the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 15 minutes.
3. Preheat the grill or a grill pan over medium-high heat.
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 flakes easily with a fork.
5. Once cooked, remove the fish from the grill and let it rest for a couple of minutes.
6. Serve the grilled fish on a plate, garnished with chopped cilantro and mint. Accompany with lettuce leaves and sliced cucumber for wrapping.

Nutrition

• Calories: 320
• Protein: 32 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 680 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

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

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