Cá Nướng Sa Tế

Cá Nướng Sa Tế is a vibrant Vietnamese dish featuring grilled fish marinated in a spicy, aromatic chili paste. This Paleo-friendly recipe captures the essence of Vietnamese street food, offering a delightful balance of flavors and textures.

Ingredients

• White fish fillets (e.g., tilapia or snapper) - 300 grams
• Coconut aminos - 3 tablespoons
• Lime juice - 2 tablespoons
• Garlic, minced - 2 cloves
• Shallots, finely chopped - 2 tablespoons
• Red chili paste (Sa Tế) - 2 tablespoons
• Fresh cilantro, chopped - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - ½ teaspoon
• Fresh lime wedges - for serving
• Lettuce leaves - for wrapping

Steps

1. In a bowl, combine the coconut aminos, lime juice, minced garlic, chopped shallots, red chili paste, olive oil, and salt to create the marinade.
2. Add the fish fillets to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
3. Preheat the grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Remove the fish from the marinade and let any excess drip off. Place the fillets on the grill and cook for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks.
5. Once cooked, remove the fish from the grill and let it rest for a couple of minutes. Garnish with fresh cilantro.
6. Serve the grilled fish with lime wedges and lettuce leaves for wrapping.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

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