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
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
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Clee 9393
974@gmail.comI love the presentation of this dish. It's so colorful and inviting.
Raul Jimsol
jimsol@yahoo.comThis recipe is a bit time-consuming, but it's worth it. The fish is so flavorful and the sauce is incredible.
ChanceD2
chanced2@yahoo.comI'm not a fan of spicy food, so I omitted the chiles from the recipe. It was still delicious.
sloux africana
africanas@yahoo.comThis 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
kalati-k7@gmail.comI'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
d-sohani70@hotmail.comThis recipe is perfect for a summer cookout. It's easy to make and the fish is always a hit.
Anwar Niazi
a_n@yahoo.comI'm allergic to coconut. Can I substitute another ingredient?
Connie Schmidt
s-c45@yahoo.comThe flavors in this dish are incredible. The lemongrass, chiles, and coconut complement each other perfectly.
Tekoha Smith
t-smith19@aol.comThis recipe is too complicated. I don't have time to marinate the fish for 24 hours.
Zayaan Ali
ali.z@gmail.comI'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
za70@aol.comThe fish was a bit dry, but the sauce was flavorful.
Qamar BrAnd
q-brand@gmail.comI love the simplicity of this recipe. It's easy to follow and the results are delicious.
Saniagull Gull
saniagull_gull88@hotmail.comThis recipe is a keeper! The fish was cooked perfectly and the flavors were amazing. I will definitely be making this again.