serves
4
prep
50 minutes
cook
40 minutes
difficulty
Mid
serves
4
people
preparation
50
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 1 whole Murray cod (about 400 – 600 g)
- Sea salt
- Vegetable oil, for rubbing
- 2 tbsp fried shallots
Mam nem dressing
- 20 g long fresh red chilli, coarsely chopped
- 20 g peeled ginger
- 20 g peeled garlic
- 350 g peeled chopped pineapple
- 100 ml coconut water
- 150 ml mam nem sauce (fermented anchovy sauce)
- 150 ml lemonade
Spring onion oil
- 3 spring onions, thinly sliced
- Pinch of salt
- 50 ml vegetable oil
To serve
- 1 bunch Vietnamese mint, leaves picked
- 1 bunch mint, leaves picked
- 1 bunch shiso, leaves picked
- 1 cup cooked bun noodles (vermicelli noodles)
- ½ pineapple, peeled and sliced (or star fruit if in season)
- 2 Lebanese cucumbers, cut into 8 long wedges and seeds removed
- 1 packet rice paper rounds (see note)
Instructions
Preheat a charcoal barbecue.
For the mam nem dressing, blend the chilli, ginger, garlic and pineapple to a rough paste. Transfer to a saucepan, add the remaining ingredients and simmer over low-medium heat for 20 -30 minutes or until the sauce slightly thick and fragrant.
Meanwhile, for the spring onion oil, place the spring onion and salt in a heatproof bowl. Heat the oil in a small saucepan or until nearly smoking. Pour the hot oil over the spring onion, being careful as the oil may splatter. Set aside.
To butterfly the cod, cut along the inside belly of the fish and carefully remove the bones making sure the fish remains in one piece. Once the main bone is removed, trim the wings and fins leaving the tail intact.
When the charcoal is ready (it will be glowing red with a small flame on the charcoal), season the outside of the cod with sea salt and rub with vegetable oil. Place the fish on the grill, skin side down and cook for about 5 minutes or until the skin is crisp. Flip the fish and cook the flesh side for another 5 minutes or until just cooked. Place the cod, skin-side up on a large serving plate. Spoon over the shallot oil and sprinkle with fried shallots. Arrange the herbs, noodles, fruit and cucumber onto a large plate and serve with the cod, mam nem dressing and rice paper sheets for rolling.
Note:
• The rice paper Jerry uses is a special rice paper from Vietnam and goes soft when rubbed with the juice from a pineapple. If using rice paper available locally in Australia, you will need to rehydrate with water so that you can wrap the rolls.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
