Grilled Fish with Spicy Sauce
A whole small fish grilled until smoky, served with a fresh, fiery sauce of chilies, shallots, lemongrass, and basil. Bright, simple, and perfect with cool cucumber and lettuce.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 35g
Ingredients
- 2 whole small whole fish (e.g., trout, mackerel)
- 4 medium red chili peppers
- 3 medium shallots
- 1 stalk lemongrass stalk
- ½ cup fresh basil leaves
- ½ medium cucumber
- 4 large lettuce leaves
- 2 tablespoons lime juice
Instructions
- 1
Clean the fish, pat dry, and season with salt. Preheat grill to medium-high.
- 2
Grill fish for 5-7 minutes per side, until charred and cooked through. Set aside.
- 3
Finely chop chilies, shallots, and lemongrass (use only the tender inner part).
- 4
In a small bowl, mix chopped aromatics with lime juice and a pinch of salt. Stir in basil leaves.
- 5
Slice cucumber and arrange on a plate with lettuce leaves.
- 6
Place grilled fish on the plate and spoon the spicy sauce generously over the top.
- 7
Serve immediately, with extra lime wedges if desired.
Tools you’ll need
- grill or grill pan
- knife
- cutting board
- small bowl
- tongs
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