This delicious Vietnamese Grilled Fish is easy to make and goes well with the Tamarind Dipping Sauce and the Vietnamese Side Salad.
- 5lb whole fish
- 9 oz shredded fresh ginger root
- 12 finely chopped shallots
- 4 tsp light soy sauce
- 4 tsp fresh lime juice
- 4 Tbsp oil
- 4 green onions, cut into bite size
- 8 oz roasted peanuts, coarsely chopped
- pepper to taste
- Banana leaf or aluminium foil
- Oil the banana leaf or aluminium foil. Place the fish on it.
- Make three slashes across the fish on both sides.
- Stuff the fish with the shredded ginger and chopped shallots. Season well with the soy sauce, pepper and lime juice.
- Wrap the fish up securely in the banana leaf. The fish can be cooked in an oven, over a barbecue or in a grill pan. Allow it to cook until the banana leaves turn brown. I sometimes prefer to leave the fish exposed on the banana leaf while cooking. Drizzle some oil over the fish so that it becomes crunchy and retains its moisture.
- In a wok or saucepan, fry the chopped onions in 2 Tbsp of oil until they are soft. Covering the sauce pan or wok will cause the onions to soften more quickly.
- When the fish is cooked, pour the fried onions and chopped peanuts over the fish. Serve with the Nuoc Cham Me, Sour Fruit Platter and Herb Salad Platter.