GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
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
GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL
Steps:
- For sambal :
- Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD:Can be made 1 day ahead. Cover sambal and chill.
- For marinade and shrimp:
- Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
- If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
- Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
- Ingredient tip:
- Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.
GRILLED WHOLE FISH
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes
Time 50m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
- Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
- Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
- Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
- Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
- Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
- Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
- Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.
CHAR GRILLED LEMONGRASS TILAPIA FISH
Provided by Food Network
Time 35m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
- Mix together the diced lemongrass, soy sauce, garlic, spring onion, red chile and ginger in a bowl.
- Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
- Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
- Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve.
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
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.
WHOLE ROAST FISH WITH LEMONGRASS AND GINGER
A marinade packed with aromatics, like lemongrass, ginger, shallots and scotch bonnet chile, is crushed in a mortar and pestle and spread onto a mild white fish, such as a whole branzino, in this recipe. As with most marinades, the longer you let it steep, the better. Using the mortar and pestle is optional, but a highly rewarding process - and encouraged. If you have an asanka, the grooved surface will give the marinade a unique texture, with bouquets rising from the bowl as you work. Serve the roast fish flaked off the bone, over rice or alongside a fresh green salad.
Provided by Yewande Komolafe
Categories weekday, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
- Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
- Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
- Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.
More about "grilled whole fish with lemongrass chiles and coconut food"
GRILLED SNAPPER IN COCONUT SAUCE RECIPE - SHANE MITCHELL ...
From foodandwine.com
Servings 4Total Time 1 hr 50 minsCategory Seafood
- Make 4 (3-inch-long) parallel cuts on each side of snapper, cutting down almost to the bone. Place fish in a 13- x 9-inch baking dish; set aside.
- Combine lime juice, ginger, garlic, chiles, and black pepper in a blender. Process until smooth, about 45 seconds. Coat fish with chile marinade, rubbing into slits and cavity. Cover and chill at least 1 hour or up to 2 hours.
- Meanwhile, preheat grill to medium-high (400°F to 450°F). Combine coconut milk, tamarind concentrate, tomato paste, turmeric, cilantro, and 1 teaspoon salt in a small saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until flavors meld, about 10 minutes. Reserve 1/4 cup tamarind sauce for plating.
- Using paper towels, wipe excess chile marinade from fish. Sprinkle fish with remaining 2 teaspoons salt, rubbing into slits and cavity. Place fish in a metal grilling basket coated with oil. Place grilling basket on grill grate, and grill, covered, basting fish occasionally with remaining tamarind sauce (about 2/3 cup), until flesh flakes with a fork, 18 to 24 minutes, flipping halfway through grill time. Carefully remove fish from grilling basket, and transfer to a platter. Pour reserved 1/4 cup tamarind sauce over fish, and serve with coconut rice.
WHY YOU SHOULD GRILL A WHOLE FISH RATHER THAN FILLETS ...
From nytimes.com
Estimated Reading Time 2 mins
THAI LEMONGRASS GRILLED CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.4/5 (21)Total Time 2 hrs 30 minsCategory Entree, DinnerCalories 581 per serving
VIETNAMESE FISH WITH LEMONGRASS AND CHILLI RECIPE - FOOD.COM
From food.com
Servings 4Total Time 25 minsCategory VietnameseCalories 238 per serving
- Grill under preheated moderate grill for about 15-20 minutes (depending on thickness of fish) until cooked.
RECIPE – PORK BRAISED IN COCONUT MILK WITH GINGER, CHILI ...
From edibletcetera.com
Estimated Reading Time 5 mins
GRILLED FISH GURNEY DRIVE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 4Total Time 45 mins
THAI GRILLED WHOLE FISH WITH CORIANDER-CHILI SAUCE
From thespruceeats.com
4.3/5 (41)Total Time 33 minsCategory Entree, DinnerCalories 550 per serving
COCONUT AND LEMONGRASS CHICKEN - CHARLOTTE PUCKETTE
From charlottepuckette.com
Estimated Reading Time 3 mins
LEMONGRASS - REAL FOOD ENCYCLOPEDIA - FOODPRINT
From foodprint.org
Estimated Reading Time 6 mins
PLA RAAD SAUCE TAKRAI (BAKED WHOLE FISH) | JOY'S THAI FOOD
From joysthaifood.com
Estimated Reading Time 1 min
GRILLED SWORDFISH TOPPED WITH A COCONUT, LEMONGRASS AND ...
From karistabennett.com
Reviews 5Estimated Reading Time 3 mins
GRILLED LEMONGRASS CHILI SNAPPER RECIPE - FOODBEFORELOVE
From foodbeforelove.com
Estimated Reading Time 3 mins
CHAR-GRILLED COCONUT AND LEMONGRASS CHICKEN WINGS WITH ...
From healthyrecipeecstasy.com
5/5 (1)Category AppetizerServings 8Total Time 40 mins
CHILI SAUCE AND LEMONGRASS RECIPES (48) - SUPERCOOK
From supercook.com
GRILLED WHOLE RED SNAPPER WITH CHILES, LEMONGRASS AND COCONUT
From pinterest.com.au
WHOLE ROAST FISH WITH LEMONGRASS AND GINGER | RECIPE CART
From getrecipecart.com
CHAR GRILLED LEMONGRASS TILAPIA FISH RECIPES
From tfrecipes.com
10 BEST THAI FISH LEMONGRASS RECIPES - YUMMLY
From yummly.com
GRILLED WHOLE FISH WITH LEMONGRASS CHILES AND COCONUT ...
From tfrecipes.com
FISH SAUCE AND LEMONGRASS RECIPES (582) - SUPERCOOK
From supercook.com
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT ...
From eatyourbooks.com
LEMONGRASS ARCHIVES - JOY’S THAI FOOD
From joysthaifood.com
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT ...
From pinterest.nz
SALT-CRUSTED GRILLED FISH WITH LEMONGRASS | PLA PAO | ปลา ...
From rachelcooksthai.com
GRILLED WHOLE RED SNAPPER WITH CHILES, LEMONGRASS AND COCONUT
From chefjjackson.com
GRILLED WHOLE RED SNAPPER WITH CHILES, LEMONGRASS AND COCONUT
From pinterest.ca
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT ...
From pressreader.com
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT ...
From getrecipecart.com
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT RECIPE
From pinterest.com
THE WHOLE FISH: GREATER THAN SOME OF ITS PARTS | THESPEC.COM
From thespec.com
FOOD – YAOATLANTA
From yaoatlanta.com
GRILLED WHOLE GROUPER WITH SPICY TROPICAL SALSA RECIPE ...
From foodnewsnews.com
WHOLE MILK FISH RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT ...
From pinterest.com
FOOD
From foodbyfanta.com
GRILLED TURMERIC AND LEMONGRASS CHICKEN WINGS RECIPE ...
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love