Name: Dai Style Grilled Seabass with Lemongrass
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 lbs Whole Seabass, cleaned and butterflied; 4 stalks Fresh Lemongrass, minced; 1 cup Fresh Cilantro, chopped; 6 cloves Garlic cloves, minced; 4 pcs Thai Bird's Eye Chilies; 1 tbsp Fresh Ginger, grated; 1.5 tsp Sea Salt; 2 tbsp Lime juice; 2 tbsp Vegetable Oil

Seafood

Dai Style Grilled Seabass with Lemongrass

This stunning whole grilled seabass captures the essence of Yunnan's Dai minority cuisine, blending smoky char with vibrant aromatics. Stuffed with a fragrant paste of lemongrass, cilantro, and bird's eye chilies, it is a refreshing yet spicy masterpiece.

Prep

25m

Cook

15m

Serves

Calories

320kcal

Qty	Ingredient
2 lbs 900 g	Whole Seabass, cleaned and butterflied
4 stalks 80 g	Fresh Lemongrass, minced
1 cup 40 g	Fresh Cilantro, chopped
6 cloves 18 g	Garlic cloves, minced
4 pcs 8 g	Thai Bird's Eye Chilies
1 tbsp 6 g	Fresh Ginger, grated
1.5 tsp 8 g	Sea Salt
2 tbsp 30 ml	Lime juice
2 tbsp 30 ml	Vegetable Oil

2 Method

Step 1. Rinse the seabass and pat it thoroughly dry with paper towels inside and out. Butterfly the fish from the belly so it can lay flat like a book.

Step 2. In a mortar and pestle or small food processor, combine the minced lemongrass, cilantro, garlic, chilies, ginger, and sea salt. Process into a thick, coarse, and highly fragrant paste.

Step 3. Rub the herb paste generously inside the cavity of the fish and over the skin. Allow the fish to marinate at room temperature for 15-20 minutes.

Step 4. Prepare your grill for medium-high heat. If using a charcoal grill, wait until the coals are covered in light grey ash.

Step 5. Secure the fish in a wire grilling basket (this prevents the skin from sticking and breaking) or tie it with kitchen twine. Lightly brush the outside of the fish with vegetable oil.

Step 6. Place the fish on the grill. Cook for about 6 to 8 minutes per side, or until the skin is charred and crispy and the flesh is opaque and flakes easily with a fork.

Step 7. Carefully remove from the grill. Drizzle with fresh lime juice and serve immediately, ideally with sticky rice.

·
Use a grilling basket to ensure the fish stays intact when flipping.
·
Only use the bottom 4-5 inches of the lemongrass stalks where the most flavor is concentrated.
·
Adjust the number of Thai chilies to your heat preference; remove seeds for a milder flavor.
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Ensure the grill is very hot and well-oiled before placing the fish down to get the best char.