Grilled Fresh Fish with Lemongrass
Ingredients
- 2 pcEuropean sea bass (whole gutted)
- 4 pclemongrass (finely minced)
- 40 ggalangal (grated)
- 4 pcGarlic (pressed)
- 2 pcThai chili (seeded and minced)
- 4 tbspfish sauce
- 2 tspTurmeric powder
- 2 tspBrown sugar
- 4 tbspSunflower oil
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (cut into wedges)
- 4 pcBanana leaves (rinsed and dried)
Method
Crispy charred skin with succulent, pearly flesh. A sharp kick of chili followed by the aromatic depth of lemongrass and galangal.
- 1
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
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
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
Drizzle with a squeeze of lime juice right off the heat to awaken the fish fats.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Grilled fish loses its crispness in the refrigerator.
