Photograph of the finished Salmon Grilled on Sugarcane

Vietnam · Cá hồi nướng mía

Salmon Grilled on Sugarcane

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salmon fillet Salmon fillet 1.3 kg
  • Photograph of Sugarcane Sugarcane 12 pieces
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Shallots Shallots 1.6
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Lime Lime 2
  • Photograph of Dill Dill 60 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the sugarcane into thick strips and arrange them to cover the entire surface of the grill, creating a support for the fish.
  2. 2 Marinate the salmon fillet with fish sauce, shallots, and pepper for 30 minutes.
  3. 3 Place the fish on a layer of sugarcane instead of directly on the grill; the sugarcane will both support the fish and release its sweet aroma into the fish meat.
  4. 4 Bake at 200 degrees for 18 minutes without flipping; if you flip the salmon, the pieces will break along the grain.
  5. 5 Squeeze the remaining sugarcane juice from the remaining piece and let it simmer for 5 minutes until it thickens into a sauce.
  6. 6 Brush the fish with concentrated sugarcane juice, then grill for another 4 minutes and sprinkle with dill and green onions.

With an appliance

  • Charcoal grill 40 min

    Place the sugarcane sticks directly on the charcoal, then put the fish on top and grill for 12 minutes; the burning sugarcane will produce a stronger, more smoky aroma than grilling in an oven.

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