Cá Nướng (Vietnamese Grilled Fish)
Grilled whole fish with aromatic Vietnamese spices, lemongrass, and dill, served with a tangy fish sauce dip. A classic coastal dish bursting with smoky flavor and fresh herbs.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 45g
Ingredients
- 2 fish (1.25 lb each) whole sea bass or branzino, cleaned and gutted
- 3 stalks lemongrass stalks, split lengthwise
- ⅓ cup fresh dill, chopped
- 4 cloves garlic cloves, minced
- 2 medium shallots, thinly sliced
- 4 leaves lime leaves, torn
- 2 tablespoons fish sauce
- 3 tablespoons neutral oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 tablespoons water
- 1 tablespoon sugar
- 1 chili red Thai chili, thinly sliced
- 1 clove garlic clove, minced
Instructions
- 1
Pat fish dry with paper towels. Score the flesh with shallow diagonal cuts on both sides.
- 2
Mix minced garlic, chopped dill, sliced shallots, lime leaves, fish sauce, 3 tablespoons oil, salt, and pepper in a bowl.
- 3
Stuff each fish cavity with lemongrass stalks. Rub the garlic-dill mixture inside and all over the exterior of both fish.
- 4
For the dipping sauce, whisk together fish sauce, lime juice, water, and sugar. Stir in sliced chili and minced garlic. Set aside.
- 5
Preheat grill to medium-high (400°F). Oil the grill grates well.
- 6
Place fish on grill and cook 4-5 minutes per side, until skin is charred and flesh is opaque at the thickest part near the backbone.
- 7
Transfer grilled fish to a serving platter. Serve immediately with nước chấm and lime wedges.
Tools you’ll need
- charcoal or gas grill
- grill brush
- tongs
- sharp knife
- cutting board
- mixing bowl
- whisk
- paper towels
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