Grilled amur with fermented rice and galangal - a tasty dish for the weekend

The fish's skin is crispy and fragrant and the meat is tender with a bit sour from the fermented rice. The dish is the best when combined with the golden color and aroma of galangal roots, rolled with some herbs and dipped into sweet and sour fish sauce. It is truly an extraordinary combination all in one bite.

Ingredients (10)

  1. 800 grams of amur
  2. 3 tablespoons of fermented rice
  3. 1 branch of galangal root
  4. 1 branch of turmeric
  5. 2 lemon grass
  6. Seasonings: shrimp paste, fish sauce, salt, broth mix, sugar, peppers, oyster sauce, herbs, cucumbers, pineapples, unripe bananas, carrots.
  7.  Cooking oil/ pork fat
  8. Rice noddle
  9. Sweet and sour fish sauce

Rinse, rub the amur with lemon and coarse salt to eliminate the fishy scent, rinse it again and let it dry. Then, it is optional to cut into different chunks or fillet the fish.

Take 3 tablespoons of the fermented rice, and filter it through a sieve; Rinse, cut, and grind the lemongrass and galangal root. Pound the turmeric and add some lemon juice to get the natural yellow color, then filter it to get the juice.

Put the fish into a big bowl, add ground galangal, lemongrass with turmeric juice, and fermented rice into the bowl. Add a tablespoon of shrimp paste, oyster sauce, sugar. Then 1 tablespoon of cooking oil or pork fat, 2 teaspoons of fish sauce, ½ teaspoon of salt, 1 teaspoon of broth mix, 1 teaspoon of pepper. Wear gloves to mix and rub all the spices onto the fish and marinate for at least 30 minutes. If you have more time,  wrap the fish in the fridge for 2-3 hours will improve the seasoning.

Herbs are prepared, rinsed, and soaked in diluted saltwater and drained. Soak other vegetables such as (cucumbers, pineapples, carrots) in diluted saltwater, rinse, and slice them into long strands. Star fruit is cut into a star shape. Peel and slice the green bananas into long strands. Then soak them in diluted lemon juice to avoid black spots and pat dry them.

Grill fish with charcoal, oven, or frying pan without oil, in which grill on charcoal is best.

How to grill with charcoal:

Spray a layer of oil on the grill so that the fish does not stick sharply to the grill.

Put the fish in the grill and grill on the charcoal, occasionally spread some cooking oil to avoid dryness.

Sometimes, turn over the fish to be cooked evenly on both sides with a crispy golden appearance.

Display the grilled fish with herbs, tomatoes, unripe bananas, cucumbers, pineapples. When eating, place the rice paper on a flat surface and add herbs, vegetables, and a nice little piece of fish; add a few rice noodles and then roll tightly and dip into a sweet and sour fish sauce combined with lemon garlic, and peppers.

Requirement for the dish: Crispy and fragrant skin, tender meat accompanied by the slightly sour taste from the fermented rice. The appealing color on the outside and the aroma of the galangal root of this dish will make you enjoy even the last bite.


  • Instead of amur, you can choose other fishes such as Hemibagrus or Tilapia, suitable for the above recipes.
  • Depending on your personal taste, marinate the fish. Marinating the fish for a longer time can help it to absorb all the spices and taste better when grilled.
  • A little cooking oil or pork fat helps the fish soften without drying out when grilling.
  • When pounding the turmeric, add a little vinegar or lemon juice will help you get the turmeric juice's desired color.

- Ha Noi
Are you wanting to travel the world but afraid to take the next step? The travel quote above says it all. Fear is only temporary, but if you don’t follow your dream, you may regret it forever.
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