Ca Nuong (Vietnamese Grilled Whole Fish)

About This Recipe

Ca nuong is Vietnam's classic whole-fish preparation, found at riverside grill stalls and family dinner tables alike, where a whole fish -- often snapper, tilapia, or mackerel -- is scored, marinated in a paste of lemongrass, garlic, turmeric, and fish sauce, then grilled or baked until the skin blisters and the flesh flakes cleanly off the bone. The turmeric marinade is what gives the dish its signature golden color and slightly earthy aroma, a technique shared with Vietnam's famous cha ca. The key technique is scoring the fish deeply on both sides before marinating -- this lets the paste penetrate past the skin into the flesh, so every bite carries the lemongrass and turmeric flavor rather than just the surface. Basting with the reserved marinade partway through cooking keeps the fish from drying out, while a high oven or grill temperature at the start crisps the skin quickly. Served whole on a platter with a tangle of herbs, rice paper wrappers, and a side of nuoc cham for dipping, ca nuong is meant to be eaten hands-on: flake the fish onto rice paper with lettuce and herbs, roll, and dip into the sauce for a bite that's smoky, herby, and bright all at once.

Ingredients

Serves 4

• 1 wholesnapper or tilapia(about 1kg, cleaned and scaled)
• 2 stalkslemongrass(minced (tender part only))
• 4 clovesgarlic(minced)
• 1 tbspturmeric powder
• 2 tbspfish sauce
• 1 tbspsugar
• 2 tbspneutral oil
• 1 tspblack pepper
• 1 bunchherbs (mint, cilantro, perilla)(for serving)
• 8 sheetsrice paper(for serving)
• 0.5 cupnuoc cham dipping sauce

Instructions

1. 1

   Score the fish

   Cut 3-4 diagonal slashes into each side of the fish, deep enough to reach the bone, so the marinade can penetrate.

2. 2

   Make the marinade

   Combine lemongrass, garlic, turmeric, fish sauce, sugar, oil, and pepper into a paste.

3. 3

   Marinate

   Rub the paste all over the fish, working it into the slashes and cavity. Marinate at least 30 minutes, or up to 4 hours refrigerated.

4. 4

   Roast or grill

   Preheat oven to 220C/425F. Place fish on a foil-lined tray and roast 25-30 minutes, basting once with pan juices halfway through, until skin is crisp and flesh flakes easily.

5. 5

   Rest

   Let the fish rest 5 minutes before serving so the juices redistribute.

6. 6

   Serve

   Plate whole with fresh herbs, rice paper, and nuoc cham for wrapping and dipping.

Variations

• •

  Ca nuong la chuoi: wrap the marinated fish in banana leaf before grilling for extra aroma and moisture.

• •

  Use mackerel or pomfret instead of snapper for a richer, oilier result.

• •

  Add sliced chile to the marinade for a spicier version popular in central Vietnam.

Storage

Best eaten fresh the day it's cooked. Leftover flaked fish keeps refrigerated up to 2 days and is good cold in a rice paper roll or salad.

Frequently Asked Questions