Ingredients Jump to Instructions ↓

  1. 3 1/2 pounds red snapper -- whole, head removed and cleaned

  2. 1 small bunch cilantro -- cleaned --marinade--

  3. 3 stalks fresh lemon grass

  4. 5 shallots -- peeled and minced

  5. 3 cloves garlic -- minced

  6. 1 inch fresh ginger -- peeled and minced

  7. 2 small hot chiles -- seeded and minced

  8. 1 tablespoon turmeric

  9. 2 cups coconut milk

  10. 1 teaspoon black pepper

  11. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : Remove the tough, outer layers of the lemon grass. Cut the tops of the lemon grass and discard. Use only the fresh, aromatic bottoms and root. Using a sharp knife, mince the lemon grass and place in a bowl. Add the remaining marinade ingredients and mix well. Place a piece of foil large enough to enclose the fish completely on a flat surface. Carefully spread out 1/3 of the marinade inside the cavity of the fish, and top with the remaining marinade. Wrap the foil around the fish, making a neat packet. Marinate in the refrigerator overnight or for 1 hour at room temperature. Place the fish on the grill over medium-hot coals. Cook on one side for 15 minutes. Gently flip the package over and cook for 15-20 minutes, or until the fish is just opaque all the way through. Do not overcook the fish or it will be tough and dry. Unfold the foil and serve the fish immediately.


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