Turmeric, Lemongrass, and Lake Taupō Chinook Salmon
Vietnamese grilled fish preparations rely on fresh turmeric and lemongrass to build an aromatic base. Lake Taupō Chinook salmon, a landlocked variety of King Salmon, carries a higher fat content than the lake’s trout. That fat absorbs the marinade and keeps the flesh moist during high-heat grilling. The fish is served over cold rice vermicelli with nuoc cham, a lime and fish sauce dressing that cuts the richness. Fresh herbs and bean sprouts add crunch and clean flavor between bites of the warm fish.
Ingredient List
Prep time: 25 minutes | Marination: 30 minutes | Cook time: 12 minutes | Serves: 4
The Fish
- 4 Chinook Salmon steaks or fillets: Skin on, pin bones removed, approximately 180g each, from Lake Taupō
The Turmeric-Lemongrass Marinade
- 3 stalks fresh lemongrass: White and pale green parts only, finely minced (about 4 tablespoons)
- 4 cloves garlic, finely grated
- 2 shallots, finely minced
- 1 tablespoon ground turmeric
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons neutral oil, plus more for grilling
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
The Nuoc Cham
- 60ml fish sauce
- 60ml lime juice (approximately 2 limes)
- 2 tablespoons caster sugar
- 120ml warm water
- 1 clove garlic, finely grated
- 1 bird’s eye chilli, thinly sliced (optional)
To Serve
- 400g dried rice vermicelli (bún), cooked and cooled
- 1 cucumber, cut into fine batons
- 2 cups bean sprouts, rinsed
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 1 cup Thai basil leaves
- 4 lettuce cups, washed
- 4 tablespoons roasted peanuts, roughly crushed
- 2 tablespoons fried shallots
Preparation and Cooking Method
1. Marinate the Salmon
Combine minced lemongrass, grated garlic, minced shallots, ground turmeric, fish sauce, soy sauce, 2 tablespoons neutral oil, sugar, and black pepper in a bowl. The paste should be thick and bright yellow. Pat the salmon steaks or fillets dry with paper towels. Coat the flesh evenly with the marinade, working it into the surface. Cover and refrigerate for 30 minutes. Do not exceed 45 minutes; the fish sauce can cure the surface and turn the texture leathery.
2. Mix the Nuoc Cham
Dissolve the caster sugar in warm water. Add fish sauce, lime juice, grated garlic, and sliced chilli. Stir until the sugar is fully dissolved. Taste; the balance should read salty first, then sour, then sweet. Set aside at room temperature.
3. Prepare the Noodles
Bring a pot of water to the boil. Add the rice vermicelli and cook according to package timing, usually 4 to 5 minutes, until tender but with slight bounce. Drain, rinse under cold water to stop cooking, and drain thoroughly. Divide among four large bowls.
4. Grill the Salmon
Heat a grill pan or outdoor barbecue to medium-high. Brush the grates with neutral oil. Lift the salmon from the marinade, letting excess drip off. Place the fish skin-side down if using fillets, or presentation-side down if using steaks. Cook for 4 minutes without moving. The turmeric and sugar will caramelize into a golden crust. Flip and cook the second side for 3 to 4 minutes. The internal temperature at the thickest part should reach 52°C. Transfer to a warm plate and rest for 3 minutes.
5. Assemble the Bowls
Arrange the cucumber batons, bean sprouts, mint, coriander, and Thai basil in piles on top of the noodles. Place the grilled salmon on the herbs. Spoon 3 to 4 tablespoons of nuoc cham over each portion. Scatter crushed peanuts and fried shallots over the top. Serve immediately with lettuce cups on the side for wrapping bites.
Chef’s Notes for Success
- Lemongrass preparation: Remove the tough outer layers and slice the tender white core thinly, then mince until fine. Woody pieces will burn on the grill and stick between teeth.
- Turmeric staining: Ground turmeric will stain fingers and cutting boards. Wear gloves and wipe surfaces immediately with oil before washing with soap.
- Fish sauce brands: Vietnamese fish sauce varies in saltiness. Taste the nuoc cham after mixing and adjust with extra lime or sugar if it reads too sharp.
- Skin adhesion: If using fillets, ensure the skin is dry before grilling. Press the fish gently for the first 30 seconds to prevent curling.
- Vermicelli texture: Overcooked noodles turn mushy and absorb too much dressing. Rinse thoroughly in cold water to maintain bounce.
- Salmon cut: Steaks cut crosswise through the spine hold together better on the grill than tail fillets. If using fillets, keep the skin on to hold the shape during flipping.
- Internal temperature: 52°C at the probe yields moist, opaque flakes. 60°C dries the salmon.
Lake Taupō Charters
Morning charters on Lake Taupō work the deep southern reaches where Chinook salmon in the 2 to 4kg range hold. Fish of that size yield thick steaks or fillets near 180g that hold up to a hot grill and bold marinade. We clean and ice your catch on board so the flesh stays firm enough for the turmeric paste. Rods, tackle, and cleaning stations are included.
Book your charter at greatlakefishingtours.club. Bring a cooler so your salmon stays at 4°C or below on the drive to the kitchen. Cold fish takes the marinade evenly and gives a clean grill mark.
