Rub mixture onto the fish liberally, including in-between slits and in the cavity. Saveur may receive financial compensation for products purchased through this site. 2 tbsp. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Carefully remove the fish from the grill smear even layers of the pesto over the entire fish. • 2 stalks fresh lemongrass, cut in ¼" stalks • 1 Tablespoon fish sauce • 1 teaspoon … coconut oil, OR vegetable oil • Sliced Green Onion for garnish For a Southeast Asian spin, chef Chris Shepherd of Underbelly and One/Fifth in Houston creates a Vietnamese Peanut Pesto and adds to whole grilled fish. Place fish on hot grill. This will give extra lemongrass flavor. Taste-test the rice for salt, adding a little more if needed. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step. Vietnamese Whole Fish Ingredients: Copyright © 2020 Saveur. Let diced chili infuse in marinade for about 5 minutes, then remove chilies and set aside for later use. Many products featured on this site were editorially chosen. Get more gluten free recipes from Alex Thomopoulos at • About 1 pound whole red snapper, cleaned and gutted OR fillet's Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Season the snapper on both sides with salt and pepper and drizzle with oil. Reproduction in whole or in part without permission is prohibited. Transfer to a food processor, add the peanuts and pulse until peanuts are chopped but still chunky. Remove beef from the grill and wrap in two layers of foil. Turn on the broiler of your oven and broil the fish for about 60-90 seconds to slightly crisp & brown the skin. 1 ⁄ 2 red chili, thinly shaved. Remove the fish from the oven and transfer to a platter. Smash the stalks of the lemongrass. Serve with sliced lime wedges. 1 lime, halved. You will also need a tight-fitting lid. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). For the whole fish, place the smashed lemongrass stalks in the body cavity of the fish. Copyright © 2020 Crown Media Family Networks, all rights reserved. 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Wash fish and pat dry with paper towels. 1/2 cup Vietnamese fish sauce. Fill each fish … Stir occasionally to keep rice from sticking to the bottom of the pot and burning. Cook time for whole snapper will also depend on the size of your fish. Pour marinade over fish. • 2 cloves garlic Cut another lime into wedges and save for garnish. Rub oil over the bottom of a deep-sided pot. Reserve about a 1" stalk and chop finely or crush in mortar & pestle. Get Vietnamese Grilled Salmon Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Cut a few diagonal slits into the fish on both sides. In bowl, combine garlic, fish sauce, sugar, oil, chili's, crushed lemongrass in both forms. • 2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below) Place on a hot grill, and grill evenly on both sides, allowing fish to cook for 10-12 minutes or until done. If you can find a good whole fish like a Pompano or sea bass to work with these should provide a some grill-stable meals. dry shredded unsweetened coconut (baking type) • ½ tsp. Place fish on serving plate and garnish with red onions, red chiles, garlic chives and crushed peanuts. A Bonnier Corporation Company. Whole Grilled Fish. Reserve extra pesto. Remove fish from grill and dress with the diced chili's. 1 whole red snapper, 2-3 lbs, scaled and cleaned. For a Southeast Asian spin, chef Chris Shepherd of Underbelly and One/Fifth in Houston creates a Vietnamese Peanut Pesto which is spread liberally over grilled whole fish. 1 ⁄ 4 red onion, shaved. Recipe: When ready to serve, remove the lid and fluff rice with a fork or chopsticks. vegetable oil. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company. Roast the fish in an oven heated to 400 degrees F for approximately 25-30 minutes or until the flesh is opaque and cooked through. • 2 cups good-quality coconut milk • 1 ¾ cups water • 2 heaping Tbsp. Set aside. For Marinade: Recipe: Coconut Rice Ingredients: • 2 stalks fresh lemongrass, cut in ¼" stalks • 1 Tablespoon fish sauce • 1 teaspoon sugar • 3 Tablespoons peanut oil • 2 thai chilies, sliced thinly Thinly slice 1 lime and 1 shallot. Cook for about 2 minutes on each side for fillets, 10 minutes on each side for the whole fish, or until cooked to your liking. And watch videos demonstrating recipe prep and cooking techniques. salt • ½ tsp. Make the Vietnamese Peanut Pesto: Place all ingredients in blender except for the peanuts and blend until smooth. In a small bowl, mix together salt, pepper, turmeric, lemongrass, garlic and red pepper flakes (optional). Clean the fish thoroughly and pat dry with paper towels.