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