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PINH TOP' GRILLED FISH
PINH TOP' GRILLED FISH

The essence of the Northwest mountains converges in every savory flake of grilled fish, fragrant with Indian ivy rue and Doi seeds. The unique marinating method is highlighted by Knorr Chicken Powder, elevating the flavors. This dish truly embodies the rich regional culinary culture.

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Ingredients

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Make the Marinade

Marinate & Grill the Fish

  • Dill (minced) 10.0 g
  • Chili (minced) 5.0 g
  • Lemongrass (minced) 7.0 g
  • Shallot (minced) 7.0 g
  • Ground galangal 6.0 g
  • Red tilapia (boneless) 800.0 g

Dipping Sauce

  • Fish Sauce 30.0 g
  • Calamansi juice 60.0 g
  • Sugar 50.0 g
  • Ginger (minced) 5.0 g
  • Spicy chili (minced) 5.0 g
  • Ground dổi seed 1.0 g
  • Ground mac khen 1.0 g
  • Water 30.0 g
  • Chili sauce 20.0 g

The essence of the Northwest mountains converges in every savory flake of grilled fish, fragrant with Indian ivy rue and Doi seeds. The unique marinating method is highlighted by Knorr Chicken Powder, elevating the flavors. This dish truly embodies the rich regional culinary culture.

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Preparation

  1. Make the Marinade

    • Combine chicken powder, salt, MSG, fish sauce, sugar, mac khen, dổi, dill, chili, lemongrass, shallot, and galangal.
    • Mix well to form a thick marinade.

  2. Marinate & Grill the Fish

    • Clean and debone the tilapia. Rub the marinade all over the fish, including inside the flesh.
    • Let sit for 20–30 minutes, then grill over charcoal or in an oven until golden and aromatic.

  3. Dipping Sauce

    • Mix all the above ingredients to make the dipping sauce. Adjust the quantities as needed to suit your personal taste
    • Place the grilled fish on a serving plate.
    • Drizzle remaining sauce on top. Best served hot with sticky rice or steamed rice, and a side of tangy dipping sauce.