VIETNAMESE GRILLED WHOLE FISH
Recipe from Charles Phan, Vietnamese Home Cooking at pg. 181
Serves 2
Ingredients (for the fish):
- 1 (1 1/2 to 2 pound) whole branzino, cleaned with head and tail intact
- Kosher salt
- Freshly ground black pepper
- 1 by 1-inch piece of ginger, cut into thin coins
- 2 large Thai basil sprigs
- 2 large cilantro sprigs
- 3 thin lemon slices
- 3 thin lime slices
- 2 tablespoons canola or olive oil
Ingredients (for the dipping sauce):
- 2 1/2 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon peeled and minced fresh ginger
- 1/4 teaspoon minced garlic
- 1/4 teaspoon minced Thai chile
Directions:
1. Prepare the grill. Prepare a hot fire for direct heat grilling in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, place a cast iron griddle or large cast iron frying pan on the grill grate and let it preheat until very hot.
2. Prepare the fish. While the fire is reaching temperature, rinse the fish in cold water and pat dry with paper towels. Season the inside with salt and pepper and then stuff the cavity with the ginger, basil, cilantro and lemon and lime slices. Drizzle the oil on both sides of the fish and set aside.
3. Make the dipping sauce. To make the sauce, in a small bowl, stir together lime juice, fish sauce, sugar, ginger, garlic, and Thai chile until the sugar has dissolved. Set aside.
4. Grill the fish. When the griddle or pan is very hot, add the fish and cook it without moving for about 6 minutes until the skin is a deep golden brown and no longer sticking to the griddle. To check, gently try to lift the fish; of it does not release easily, continue to cook until it does.
5. Continue to grill the fish. With a large, wide spatula centered at the middle of the fish, flip the fish and cook on the second side until golden brown. After 1 minute, begin checking to see if the fish is done. Insert a knife into the fish and wiggle it gently; the flesh should be barely clinging to the bone. If you feel resistance, continue cooking, repeating the test until the flesh offers no resistance.
6. Finish the dish. Transfer the fish to a plater and serve immediately. Accompany with the dipping sauce.
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