Recipe : Hạt Dổi with Grilled Fish

Hat Doi is one of the most amazing spices in Savi's collection! Coming from the cool, lush mountains of Hoa Binh province, these little seeds are some of the most expensive spices in Vietnam! Good thing you need just a few seeds to give your dish a burst of flavour! Try the below recipe with a whole grilled fish or with fish fillets. Savi’s true doi seeds are spicy, zingy, earthy, exotic, and all-together indescribable – a flavour profile which will amaze and inspire you!

Ingredients :

• 4 fillets white-fleshed fish such as tilapia or mahi-mahi
• Marinade: 3 doi seeds, few leaves each of fresh culantro, dill, mint, and lemongrass (outer part removed and sliced into pieces), 1 red chili (sliced, optional)
• 0.5 tsp salt, 1 tsp seasoning powder, 1 tbsp oil

Directions : 

• Roast the doi seeds over hot coals or in a hot pan until fragrant, about 3 to 5 minutes, then grind into powder
• Lightly chop or pound other marinade ingredients in mortar and pestle until medium fine and mix with doi, salt, seasoning powder, and oil and rub onto fish
• Marinate for 30-60 minutes
• Grill or bake at 190 C (375 F) until fish flakes easily, about 15 to 25 minutes (Can also cook in pan over medium-high heat until tender)
• If using whole fish, rub mixture only inside fish. For outside, can mix 2 ground hat doi seeds with 0.5 tsp seasoning powder and 0.5 tsp fish sauce and rub onto outside of fish