Vietnamese · Dinner
Grilled Whole Fish with Scallion Oil
A whole white fish scored and grilled over charcoal until the skin blisters, finished with a hot scallion-ginger oil poured tableside. Served with steamed jasmine rice, fresh cilantro and mint, nuoc cham dipping sauce made with fish sauce and lime, and a lime wedge.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
39.2gProtein
26.4gFat
22.1gCarbs
6.9gSugar
1.8gFiber
1050mgSodium
92mgChol
3.9gSat Fat
780mgPotassium
95mgCalcium
2.4mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Score the whole fish 3 times on each side down to the bone. Pat dry and set aside while charcoal comes to temperature.
2
Grill
Lay fish on hot charcoal grill over medium-high heat 7 to 8 minutes per side until skin chars and flesh flakes easily at the bone.
3
Build
Whisk fish sauce, lime juice, sugar, and minced garlic together in a small bowl until sugar dissolves for the dipping sauce.
4
Saute
Heat oil in a small saucepan over medium heat until shimmering. Add minced garlic and julienned ginger, cook 30 seconds until fragrant.
5
Finish
Off heat, stir thinly sliced scallions and thinly sliced chili into the hot oil. Pour over rested fish immediately before serving.
6
Plate
Transfer grilled fish to a serving platter and pour warm scallion oil over it. Scatter cilantro and mint on top, serve with steamed rice, dipping sauce, and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish
- 66 scallions
- 2 tbsp2 tbsp fresh ginger
- 4 tbsp4 tbsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 4 cloves4 cloves garlic
- 22 small red chili
- 1/2 cup70g jasmine rice, dry, for steaming
- cilantro and mint leaves, for serving
- 22 lime wedge, for serving
