Yunnan Herb-Wrapped Grilled Fish

Ingredients

• 1.5 lb whole sea bass or carp, cleaned and scaled
• 3 stalks fresh lemongrass stalks, white and light green parts only
• 1 cup fresh cilantro sprigs
• ½ cup fresh mint leaves
• ½ cup fresh Thai basil or regular basil
• 1 teaspoon kosher salt
• ½ teaspoon white pepper, freshly ground
• 2 leaves banana leaves or parchment paper for wrapping
• ½ cup neutral oil such as vegetable or peanut oil
• 1 cup fresh cilantro, finely chopped
• 2 whole red Thai chiles, thinly sliced
• 3 cloves garlic cloves, minced
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon fish sauce
• ¼ teaspoon kosher salt

Instructions

1. 1

   Remove the fish from the refrigerator 15 minutes before grilling so it comes to room temperature — this ensures even cooking throughout. Pat the exterior completely dry inside and out with paper towels, which helps develop a crispy, caramelized skin.

2. 2

   Make 3 diagonal shallow slashes on each side of the fish, cutting only into the skin and first layer of flesh — this allows heat to penetrate evenly and helps the herbs infuse into the fish. Season the inside and outside of the fish generously with 1 teaspoon kosher salt and 0.5 teaspoon white pepper.

3. 3

   Prep your aromatics: lightly bruise 3 stalks of fresh lemongrass by pressing them with the side of a knife to release their oils. Gather 1 cup fresh cilantro sprigs, 0.5 cup fresh mint leaves, and 0.5 cup Thai or regular basil — keep them separate and leave whole for now.

4. 4

   Stuff the fish cavity with the bruised lemongrass stalks, layering them with the cilantro, mint, and basil so the herbs are distributed throughout. Leave some herbs protruding from the cavity — they'll char slightly and add smoky aroma.

5. 5

   If using banana leaves, soften them by holding them briefly over a gas flame or dipping them in hot water, then lay one leaf on a work surface and place the stuffed fish in the center. Wrap the leaf around the fish like an envelope, securing with kitchen twine at two or three points. If using parchment, simply wrap loosely and secure with twine.

6. 6

   While the fish rests, make the cilantro-chile oil: gently heat 0.5 cup neutral oil in a small saucepan over low heat until it's warm but not smoking — you want the oil hot enough to release flavors but cool enough that the herbs won't turn bitter.

7. 7

   Mince 3 garlic cloves very finely and thinly slice 2 fresh red Thai chiles, removing some or all of the seeds depending on how much heat you want. Add both to the warm oil and let them infuse for 2-3 minutes until fragrant — don't let the oil get hot enough to fry them aggressively or they'll burn.

8. 8

   Finely chop 1 cup fresh cilantro (leafy parts and tender stems) and stir it into the oil along with 2 tablespoons fresh lime juice and 1 tablespoon fish sauce. Taste and adjust salt with 0.25 teaspoon kosher salt. Pour the mixture into a small bowl and set aside to cool slightly — the residual heat will continue infusing the flavors.

9. 9

   Preheat your grill to medium-high heat — you want a temperature around 400°F where you can hold your hand 4 inches above the grates for only 3-4 seconds. Oil the grates lightly with a folded paper towel dipped in neutral oil to prevent sticking.

10. 10

    Place the wrapped fish directly on the oiled grates. Grill for 12-15 minutes without moving it, until the banana leaf or parchment is charred in spots and you smell the herbs and fish aromatics — the banana leaf will protect the delicate flesh from direct heat while the aromatics inside steam and perfume the fish.

11. 11

    Using a wide fish spatula or two spatulas, carefully flip the wrapped fish and grill the second side for another 12-15 minutes. The fish is done when you can flake the thickest part (at the back of the head) with a fork and it's opaque all the way through, or when an instant-read thermometer inserted into the thickest part reads 135°F.

12. 12

    Transfer the grilled fish to a cutting board and carefully unwrap the banana leaf or parchment — watch out for steam. Place the whole fish on a serving platter and drizzle generously with the cilantro-chile oil, letting it pool around the fish. Scatter any remaining fresh herbs around the platter and serve immediately with steamed jasmine rice and lime wedges on the side.

Tools you’ll need

• paper towels
• sharp knife
• kitchen twine
• charcoal or gas grill
• grill thermometer
• wide fish spatula
• small saucepan
• instant-read thermometer
• cutting board
• small serving platter

More recipes like this

• 

  Cheesy Vegetable Frittata

  25 min

• 

  Malaysian Vegetable Rojak

  25 min

• 

  Gheymeh: Lamb & Kidney Bean Stew

  75 min

• 

  Steamed Breakfast Bao with Egg & Pork

  25 min