GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT

facebook share image   twitter share image   pinterest share image   E-Mail share image



Grilled Whole Fish With Lemongrass, Chiles and Coconut image

Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 (1-pound) whole dorade, branzino or trout, cleaned
1/4 teaspoon fine sea salt, more as needed
Black pepper, as needed
1 1/2 tablespoons coconut oil, softened or melted
3 limes
2 small shallots, peeled
1 bunch cilantro, leaves and stems separated (about 2 cups leaves)
2 small stalks lemongrass, halved lengthwise and cut into 3-inch pieces
1 cup mint leaves, more for garnish
1 Thai chile or 1 to 2 serrano chiles, seeded and coarsely chopped
2 small garlic cloves, grated on a Microplane or minced
1/4 teaspoon Asian fish sauce, more to taste
1/2 cup unsweetened coconut milk
1 tablespoon safflower or grapeseed oil

Steps:

  • Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
  • Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
  • Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
  • Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams

Clee 9393
[email protected]

I love the presentation of this dish. It's so colorful and inviting.


Raul Jimsol
[email protected]

This recipe is a bit time-consuming, but it's worth it. The fish is so flavorful and the sauce is incredible.


ChanceD2
[email protected]

I'm not a fan of spicy food, so I omitted the chiles from the recipe. It was still delicious.


sloux africana
[email protected]

This recipe is a great way to use up leftover fish. I made it with some salmon that I had left over from dinner.


Khalil Kalati
[email protected]

I've made this recipe several times and it's always a crowd-pleaser. The fish is always cooked perfectly and the sauce is delicious.


DJ SOHANI
[email protected]

This recipe is perfect for a summer cookout. It's easy to make and the fish is always a hit.


Anwar Niazi
[email protected]

I'm allergic to coconut. Can I substitute another ingredient?


Connie Schmidt
[email protected]

The flavors in this dish are incredible. The lemongrass, chiles, and coconut complement each other perfectly.


Tekoha Smith
[email protected]

This recipe is too complicated. I don't have time to marinate the fish for 24 hours.


Zayaan Ali
[email protected]

I'm not a big fan of fish, but this recipe changed my mind. The fish was moist and flaky, and the sauce was incredible.


Adrian Zamora
[email protected]

The fish was a bit dry, but the sauce was flavorful.


Qamar BrAnd
[email protected]

I love the simplicity of this recipe. It's easy to follow and the results are delicious.


Saniagull Gull
[email protected]

This recipe is a keeper! The fish was cooked perfectly and the flavors were amazing. I will definitely be making this again.