Stir occasionally to keep rice from sticking to the bottom of the pot and burning. Remove the fish from the oven and transfer to a platter. Remove fish from grill and dress with the diced chili's. Vietnamese Whole Fish Ingredients: Wash fish and pat dry with paper towels. Carefully remove the fish from the grill smear even layers of the pesto over the entire fish. Copyright © 2020 Crown Media Family Networks, all rights reserved. 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. You will also need a tight-fitting lid. 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. A Bonnier Corporation Company. 1 whole red snapper, 2-3 lbs, scaled and cleaned. 1 ⁄ 2 red chili, thinly shaved. Saveur may receive financial compensation for products purchased through this site. • 2 cloves garlic Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. Clean the fish thoroughly and pat dry with paper towels. Recipe: When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Cook time for whole snapper will also depend on the size of your fish. Cut a few diagonal slits into the fish on both sides. alextcooks.com. Reproduction in whole or in part without permission is prohibited. Season the snapper on both sides with salt and pepper and drizzle with oil. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Place fish on hot grill. To check, pull rice aside with a fork. 1/2 cup Vietnamese fish sauce. Rub oil over the bottom of a deep-sided pot. dry shredded unsweetened coconut (baking type) • ½ tsp. salt • ½ tsp. • 2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below) In a small bowl, mix together salt, pepper, turmeric, lemongrass, garlic and red pepper flakes (optional). 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. Turn on the broiler of your oven and broil the fish for about 60-90 seconds to slightly crisp & brown the skin. • 2 cups good-quality coconut milk • 1 ¾ cups water • 2 heaping Tbsp. 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. Let diced chili infuse in marinade for about 5 minutes, then remove chilies and set aside for later use. Whole Grilled Fish. Make the Vietnamese Peanut Pesto: Place all ingredients in blender except for the peanuts and blend until smooth. Remove beef from the grill and wrap in two layers of foil. Whole Grilled Fish with Vietnamese Peanut Pesto [Kalamazoo Branded Content], Whole Grilled Fish with Vietnamese Peanut Pesto, Featured in: Elevate Your Outdoor Kitchen, Kalamazoo Outdoor Gourmet celebrates the joy and possibilities of al fresco cooking, Baked Fish in Tahini Sauce (Siniyet samak bil tahineh), Palestinian Pantry Staples We Can’t Live Without, Falastin: Equal Parts Cookbook and Conversation Starter, Roasted Cod with a Cilantro Crust (Samak mashew bil cozbara w al limon), Orange- and Herb-Roasted Spatchcock Chicken, Chiquetaille de Mourue (Marinated Salt Cod), Raising the Bar: What the World Can Learn From Italy About Enjoying Food and Drinks, How a Combination Oven Will Help You Prepare an Unforgettable Holiday Feast, Bokit: The Soul of Guadeloupe in a Sandwich, 1 whole red snapper, 2-3 lbs, scaled and cleaned, garlic chives, cut into 1-inch sticks, for garnish. • 2 stalks fresh lemongrass, cut in ¼" stalks • 1 Tablespoon fish sauce • 1 teaspoon … Pour marinade over fish. Smash the stalks of the lemongrass. Recipe: Coconut Rice Ingredients: For the whole fish, make 2-3 ¼" cuts diagonally across the fish body. Get more gluten free recipes from Alex Thomopoulos at Cut another lime into wedges and save for garnish. Transfer to a food processor, add the peanuts and pulse until peanuts are chopped but still chunky. Taste-test the rice for salt, adding a little more if needed. If most of the coconut milk-water is gone, go on to the next step. 1 lime, halved. Set aside. And watch videos demonstrating recipe prep and cooking techniques. For Marinade: Place fish on serving plate and garnish with red onions, red chiles, garlic chives and crushed peanuts. For the whole fish, place the smashed lemongrass stalks in the body cavity of the fish. Thinly slice 1 lime and 1 shallot. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company. Fill each fish … • 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 ⁄ 4 red onion, shaved. This will give extra lemongrass flavor. 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. All rights reserved. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Reserve about a 1" stalk and chop finely or crush in mortar & pestle. Place on a hot grill, and grill evenly on both sides, allowing fish to cook for 10-12 minutes or until done. Copyright © 2020 Saveur. Serve with sliced lime wedges. Reserve extra pesto. 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. 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.

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