Grilled Fresh Fish with Lemongrass

Crispy charred skin with succulent, pearly flesh. A sharp kick of chili followed by the aromatic depth of lemongrass and galangal.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 443
• Protein: 51 g
• Carbs: 18 g
• Fat: 20 g

Ingredients

• 2 piece European sea bass ( whole gutted )
• 4 piece lemongrass ( finely minced )
• 40 g galangal ( grated )
• 4 piece Garlic ( pressed )
• 2 piece Thai chili ( seeded and minced )
• 4 tbsp fish sauce
• 2 tsp Turmeric powder
• 2 tsp Brown sugar
• 4 tbsp Sunflower oil
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( cut into wedges )
• 4 piece Banana leaves ( rinsed and dried )

Instructions

1. Aromatic paste preparation

   Finely chop the lemongrass, garlic, chili, and galangal. In a mortar, pound everything with turmeric, brown sugar, and fish sauce until a thick paste is formed.

2. Marinating the fish

   Score the sea bass skin every 3 cm. Generously coat the fish with the aromatic paste, making sure to get into the scores and inside the belly. Let it rest in a cool place.

3. Searing and cooking

   Lightly oil the banana leaves. Place the fish on the leaves arranged on the grill to protect it from direct flames. Sear over high heat. The skin should caramelize and become crispy. Carefully flip and finish cooking when the flesh flakes away from the bone with a fork.

4. Finishing

   Drizzle with a squeeze of lime juice right off the heat to awaken the fish fats.

Chef's tips

• Only flip the fish once. If the skin sticks, it hasn't charred enough yet.
• Dry the fish thoroughly with a cloth before applying the marinade for a crispier skin.

Storage

Eat immediately. Grilled fish loses its crispness in the refrigerator.