Grilled Whole Fish With Lemongrass Chiles And Coconut Recipes

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GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT



Grilled Whole Fish With Lemongrass, Chiles and Coconut image

Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 (1-pound) whole dorade, branzino or trout, cleaned
1/4 teaspoon fine sea salt, more as needed
Black pepper, as needed
1 1/2 tablespoons coconut oil, softened or melted
3 limes
2 small shallots, peeled
1 bunch cilantro, leaves and stems separated (about 2 cups leaves)
2 small stalks lemongrass, halved lengthwise and cut into 3-inch pieces
1 cup mint leaves, more for garnish
1 Thai chile or 1 to 2 serrano chiles, seeded and coarsely chopped
2 small garlic cloves, grated on a Microplane or minced
1/4 teaspoon Asian fish sauce, more to taste
1/2 cup unsweetened coconut milk
1 tablespoon safflower or grapeseed oil

Steps:

  • Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
  • Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
  • Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
  • Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams

CHAR GRILLED LEMONGRASS TILAPIA FISH



Char Grilled Lemongrass Tilapia Fish image

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 8

2 stalks lemongrass, white parts finely diced, long green leaves reserved
2 tablespoons light soy sauce
2 cloves garlic, finely chopped
2 spring onions, sliced
1 long red chile, sliced
One 1 1/2-inch piece ginger, finely chopped
1 whole tilapia, cleaned
1 tablespoon vegetable oil

Steps:

  • Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
  • Mix together the diced lemongrass, soy sauce, garlic, spring onion, red chile and ginger in a bowl.
  • Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
  • Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
  • Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve.

SEA BASS STEAMED WITH LEMON GRASS AND CHILI COCONUT BROTH



Sea Bass Steamed with Lemon Grass and Chili Coconut Broth image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

1 cup fish stock
1/4 cup dry sherry
1/4 cup lowsodium soy sauce
3 stalks fresh lemongrass, crushed
2 tablespoons peeled , finely chopped fresh ginger
1 chili pepper or 1/4 teaspoon crushed red pepper
1/4 cup chopped scallions
12 large fresh shiitake mushroom caps
1 small bok choy, washed and sliced into wedges
1/4 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 1/2 pound whole sea bass, scales removed, head on and gutted
1 recipe Saffron Basmati Rice

Steps:

  • Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes.
  • The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea bass on bed of lettuce. After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes. When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth. Discard the lemon grass, and ladle a little of the broth over the top. Scatter the more chopped scallions freely as a garnish.

GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT



Grilled Whole Fish With Lemongrass, Chiles and Coconut image

Provided by John Dory

Categories     Main Dish

Number Of Ingredients 14

4 whole dorade (branzino or trout, cleaned, 1-pound)
1/4 teaspoon Fine sea salt (more as needed)
black pepper (as needed)
1 1/2 tablespoons coconut oil (softened or melted)
3 limes
2 small shallots (peeled)
1 cups bunch cilantro (leaves and stems separated (about 2leaves))
2 small stalks lemongrass (halved lengthwise and cut into 3-inch pieces)
1 cup mint leaves (more for garnish)
1 Thai chile or 1 to 2 serrano chiles (seeded and coarsely chopped)
2 small garlic cloves (grated on a Microplane or minced)
1/4 teaspoon Asian fish sauce (more to taste)
1/2 cup unsweetened coconut milk
1 tablespoon safflower or grapeseed oil

Steps:

  • Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
  • Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
  • Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
  • Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.

GRILLED SWORDFISH TOPPED WITH COCONUT, LEMONGRASS & GINGER S



Grilled Swordfish Topped With Coconut, Lemongrass & Ginger S image

From http://karistaskitchen.com/2010/07/28/grilled-swordfish-topped-with-a-coconut-lemongrass-and-ginger-sauce/

Provided by Paris D

Categories     Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

swordfish or mahi mahi
olive oil
3 inches piece lemongrass, lightly smashed (if you can't find lemongrass, substitute with 1/2 teaspoon lemon zest)
2 teaspoons fresh ginger, grated
15 ounces light coconut milk
1/2 cup unsweetened flaked coconut, toasted
1/4 cup cilantro, coarsely chopped
1 1/2 cups fresh pineapple, small diced
1 lime
salt and pepper

Steps:

  • Sauce:.
  • Add the coconut milk, lemongrass and grated ginger to a medium saucepan over medium heat. Let the milk reduce by half, until it's thickened and creamy.
  • Add a 2 tablespoons toasted coconut and a teaspoon of fresh cilantro. Continue to simmer the sauce for about 5 minutes longer. Taste for seasoning, adding salt and pepper as needed.
  • Gently toss together the remaining cilantro and fresh pineapple, adding a squeeze of fresh lime.
  • For the Fish:.
  • Pre-heat the grill to 400°F.
  • Brush the fish with olive oil and then dust with salt and pepper. When you are ready to grill your fish, soak a paper towel with veggie oil. Using grilling tongs, rub the oiled paper towels over the grill grates.
  • Place the fish on the grill, turning down the heat to medium so it doesn't burn. Flip the fish only once, or it will fall apart. Cook until desired doneness. Transfer the fish to individual plates or a platter. Squeeze with fresh lime.
  • Ladle a little sauce over the fish and then top with the fresh cilantro and pineapple. Sprinkle with toasted coconut and enjoy!

Nutrition Facts : Calories 107.3, Fat 7, SaturatedFat 6.1, Sodium 5.5, Carbohydrate 12.6, Fiber 3.1, Sugar 7.2, Protein 1.2

GRILLED WHOLE FISH



Grilled Whole Fish image

Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes

Time 50m

Yield Serves 2 to 4

Number Of Ingredients 10

2 whole branzino (each 1 to 1 1/2 pounds), cleaned, heads and tails left intact
6 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
2 thin wooden skewers or 6 toothpicks, soaked in water 30 minutes
Vegetable oil, for brushing
1 lemon, half thinly sliced, half cut into 2 wedges
3 sprigs dill, plus more for garnish (optional)
1 lime, half thinly sliced, half cut into 2 wedges
3 sprigs fresh basil, plus more for garnish (optional)
3 Thai or serrano chiles, left intact but split down 1 side

Steps:

  • Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
  • Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
  • Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
  • Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
  • Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
  • Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
  • Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
  • Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.

WHOLE ROAST FISH WITH LEMONGRASS AND GINGER



Whole Roast Fish With Lemongrass and Ginger image

A marinade packed with aromatics, like lemongrass, ginger, shallots and scotch bonnet chile, is crushed in a mortar and pestle and spread onto a mild white fish, such as a whole branzino, in this recipe. As with most marinades, the longer you let it steep, the better. Using the mortar and pestle is optional, but a highly rewarding process - and encouraged. If you have an asanka, the grooved surface will give the marinade a unique texture, with bouquets rising from the bowl as you work. Serve the roast fish flaked off the bone, over rice or alongside a fresh green salad.

Provided by Yewande Komolafe

Categories     weekday, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds whole fish, scaled and cleaned (about 3 whole branzino)
6 tablespoons neutral oil, such as grapeseed or canola oil
1 1/2 tablespoons kosher salt (Diamond Crystal)
1 stalk lemongrass (about 2 1/4 ounces), tough outer part discarded, chopped
1 (2-inch) piece ginger, scrubbed and chopped
4 scallions, green parts sliced and white parts trimmed and left whole
1 scotch bonnet chile, with or without seeds, chopped
1 shallot, peeled and chopped
2 lemons
1/2 teaspoon ground turmeric
1/2 cup full-fat coconut milk
10 cilantro sprigs, cut crosswise

Steps:

  • Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
  • Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
  • Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
  • Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.

EASY GRILLED WHOLE FISH RECIPE BY TASTY



Easy Grilled Whole Fish Recipe by Tasty image

Here's what you need: whole fish, salt, pepper, lemon, parsley

Provided by Tasty

Categories     Dinner

Time 30m

Yield 5 pieces

Number Of Ingredients 5

1 whole fish
salt, to taste
pepper, to taste
lemon, to taste
parsley, to taste

Steps:

  • Rinse fish inside and out with cold water, pat dry with paper towel.
  • Stuff cavity with salt, pepper, lemon, parsley, or any favorite herbs or spices.
  • Drizzle skin with olive oil. Place in a loose pouch of heavy duty aluminum foil and splash with white wine. Roll the foil shut so that liquid or air can't escape but leave a space between the top of the fish and the top of the foil pouch.
  • Cook on medium-high grill for 12-18 minutes depending on size of the fish.
  • Enjoy!

Nutrition Facts : Calories 28 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

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How to make grilled shrimp with fish sauce? How to Make It. Step 1. In a food processor, combine the garlic, chiles, lemongrass, shallot and ginger and process to a paste. Scrape the paste into a bowl and stir in the fish sauce, sugar, lime juice, cilantro, coriander and pepper. Step 2. Light a grill. Coat the shrimp with 2/3 cup of the ...
From foodnewsnews.com


GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT RECIPE
Jun 4, 2016 - Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles I like dorade here, but you can use any small whole fish (1 pound or so) Have …
From pinterest.com


THAI GRILLED WHOLE FISH WITH CORIANDER-CHILI SAUCE
2021-12-15 Place water, tamarind (or lime juice + soy sauce), garlic, sugar, galangal (or ginger), coriander, fish sauce, and chiles in a food processor. Process well (or chop and mix by hand). Pour the sauce into a saucepan. Add the diced pepper and simmer over medium-low …
From thespruceeats.com


GRILLED WHOLE RED SNAPPER WITH CHILES, LEMONGRASS AND COCONUT
Mar 16, 2019 - GRILLED WHOLE RED SNAPPER WITH CHILES, LEMONGRASS AND COCONUT INGREDIENTS 4 (1-1/2 lb) whole red snapper, cleaned 1 tbsp Tastic Spice* 1 ½ tbps. Coconut oil, melted 3 limes 2 shallots, peeled 1 bunch cilantro, leaves and stems separated (about 2 cups leaves) 2 stalks lemongrass, halved lengthwise and cut into 3-inc
From pinterest.ca


THAI LEMONGRASS CHICKEN WITH COCONUT MILK RECIPES
2022-05-01 Lemongrass Chicken Vietnamese Thai Fusion Duck In A Pot. chicken breast, water, lime juice, red chili, soy sauce, vegetable oil and 21 more. Detox Coconut Lemongrass Chicken Ramen. Half Baked Harvest. fresno chiles, low sodium chicken broth, microgreens, pasta, olive oil and 16 more.
From yummly.com


GRILLED WHOLE FISH RECIPE | MYRECIPES
Place fish in a shallow dish; pour marinade over fish, turning to coat both sides and pressing into cuts. Cover and refrigerate 30 minutes. Advertisement. Step 2. Meanwhile, light one side of grill, heating to medium-high heat (350° to 400°) heat; leave other side unlit. Step 3.
From myrecipes.com


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