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Vietnamese Fish Grill

Serves 4 to 6 Entree seafood, Fish

Vietnamese Fish Grill

Vietnamese Fish Grill is a staple at home dinner tables across Vietnam, crafted with a personal touch that varies from cook to cook. The preparation is simple yet deeply connected to the essence of Vietnamese home cooking, where judgment by hand reigns supreme. This dish captures the spirit of familial gatherings, a frequent centerpiece in everyday meals where sharing and savoring are paramount.

The dish offers a delightful balance of flavors and textures. The fish, generously coated in olive oil, emerges with a crispy skin that contrasts beautifully with the tender, flaky flesh inside. A squeeze of lemon adds a bright acidity, while a medley of herbs and a sprinkle of fine sea salt and black pepper enhance its natural taste without overpowering it.

Ingredients

  • 2whole fish
  • 2 tbspolive oil
  • lemon — sliced
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Rinse the 2 whole fish under cold running water to remove any scales or impurities. Pat them dry thoroughly with paper towels, ensuring there is no excess moisture. This helps the skin crisp up nicely during grilling.
  2. In a small bowl, combine 2 tablespoons of olive oil with a generous pinch of fine sea salt and freshly ground black pepper. Squeeze the juice of half a lemon into the mixture and stir well. This will serve as both a marinade and a basting sauce.
  3. Using a sharp knife, make three diagonal slits on each side of the fish. This allows the marinade to penetrate deeply, infusing the fish with flavor. Rub the olive oil mixture all over the fish, making sure to get into the slits and the cavity.
  4. Preheat a grill pan over medium-high heat. Once hot, lightly oil the grates with a bit of olive oil to prevent sticking. Place the fish on the grill pan, and let it cook undisturbed for about 4-5 minutes on one side.
  5. Carefully flip the fish using a wide spatula. Continue grilling for another 4-5 minutes on the other side. The fish is done when the flesh is opaque and flakes easily with a fork, and the skin is golden brown and crisp.
  6. Remove the fish from the grill and let it rest for a minute. Sprinkle freshly chopped herbs over the top for added aroma and flavor. Taste a small piece and adjust the seasoning with more salt or a squeeze of lemon if needed.
  7. Serve the Vietnamese Fish Grill immediately while it's hot, placing it in the center of the table for everyone to share. Enjoy the dish with steamed rice or fresh vegetables for a complete meal.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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