Equipment
Ingredients
Fish and Marinade
- 600 g monkfish fillet, cut into 3cm cubes
- 30 g fresh galangal, peeled and finely minced
- 5 g turmeric powder
- 30 ml fish sauce
- 40 g shallot, finely minced
- 15 ml neutral oil
Herbs and Garnish
- 40 g fresh dill, thick stems removed, roughly chopped
- 20 g cilantro, leaves picked
- 20 g thai basil, leaves picked
- 30 g roasted peanuts, coarsely crushed
Nutrition (per serving)
Method
In a mixing bowl, combine the minced galangal, shallot, turmeric powder, fish sauce, and neutral oil to create a vibrant yellow marinade.
Add the cubed monkfish to the marinade. Toss well to coat the fish evenly, ensuring the turmeric penetrates the flesh. Cover and let rest for 30 minutes at room temperature.
Preheat your grill or grill pan to medium-high heat, approximately 200°C/400°F. Lightly oil the grates to prevent the fish from sticking.
Using tongs, place the monkfish cubes onto the hot grill. Cook for 3 to 4 minutes per side until lightly charred and the internal temperature reaches 63°C/145°F.
Transfer the hot grilled monkfish to a serving platter. Immediately scatter the fresh dill, cilantro, and Thai basil over the fish so the residual heat slightly wilts the herbs.
Top with crushed roasted peanuts before serving. Serve immediately with extra fish sauce on the side if desired.
Chef's Notes
- Monkfish is highly recommended for this dish due to its dense, meaty texture that holds up exceptionally well under the high heat of a grill, closely mimicking the firm river fish traditionally used in Vietnam.
- To maximize the aromatic potential of the galangal, crush it in a mortar and pestle rather than simply mincing it. Pounding breaks down the fibrous cell walls and releases its volatile essential oils much more effectively.
- If grilling outdoors on wide grates, threading the marinated monkfish cubes onto soaked wooden skewers will make turning them much easier and prevent smaller pieces from falling into the fire.
- Be aware that turmeric will stain hands, cutting boards, and plastic utensils a bright yellow. Consider wearing gloves while tossing the fish in the marinade.
Storage
Refrigerator: 2 days — Store the cooked fish and fresh herbs in separate containers to prevent the herbs from becoming soggy.
Reheating: Reheat the fish gently in a skillet over medium-low heat until just warmed through, then toss with fresh herbs.
