Yunnan Dai-Style Grilled Fish
Whole fish or fillets brushed with a fragrant paste of ginger, garlic, chilies, and cilantro, then grilled until the skin crackles and flesh stays tender. Finished with lime and crispy shallots for authentic Dai flavor.
- Total time
- 45 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.2 lb whole fish (carp, tilapia, or sea bass), cleaned and gutted
- 2 tbsp, minced fresh ginger, peeled
- 4 cloves garlic cloves, minced
- 2 whole Thai red chilies or bird's eye chilies, minced
- ½ cup fresh cilantro, chopped
- 2 tbsp fish sauce
- 1 whole lime
- 3 tbsp olive oil
- 2 whole shallots, thinly sliced
Instructions
- 1
Pat fish dry inside and out with paper towels. Score the skin diagonally every 1 inch on both sides.
- 2
Combine ginger, garlic, chilies, and 2 tbsp cilantro in a bowl. Stir in fish sauce and 1 tbsp olive oil.
- 3
Rub the paste all over the fish, inside the cavity, and into the scored skin. Let sit 15 minutes.
- 4
Heat a grill or grill pan to medium-high (oil grates well). Grill fish 7–8 minutes per side without moving.
- 5
Fish is done when flesh is opaque at the thickest point and skin is charred and crispy.
- 6
Heat remaining 2 tbsp oil in a small skillet over medium. Fry shallots until golden and crispy, ~4 minutes.
- 7
Transfer fish to a plate. Squeeze lime juice over top. Scatter crispy shallots and remaining cilantro.
- 8
Serve immediately with steamed jasmine rice or sticky rice.
Tools you’ll need
- cutting board
- sharp knife
- small bowl
- grill or grill pan
- tongs
- small skillet
- paper towels
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