Entree: Vietnam – Southern Vietnam – Cá Lóc Nướng Trui (Whole charcoal-grilled snakehead fish roasted over embers with a smoky char and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 3 min

Total 35 min

Ingredients

- 1 whole snakehead fish (cá lóc), approx. 2 lb (900 g), cleaned and scaled
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) coarse sea salt
- 1 tsp (4 g) granulated sugar
- 4 small shallots, minced, approx. 2 oz (60 g)
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 2 stalks lemongrass, smashed and trimmed, about 2 oz (60 g)
- 3 kaffir lime leaves, finely shredded (or 1 tsp / 1 g lime zest if unavailable)
- 1 tsp (2 g) freshly ground black pepper
- 2 banana leaves, softened over flame or hot water (optional)
- 2 tbsp (30 ml) neutral oil for brushing (vegetable or peanut)
- 1 cup (60 g) assorted fresh herbs (Vietnamese coriander, Thai basil, cilantro), loosely packed
- 8–10 rice papers or lettuce leaves for serving
- 1 lime, cut into wedges
- Nuoc cham dipping sauce:
  - 3 tbsp (45 ml) fish sauce
  - 3 tbsp (45 ml) fresh lime juice
  - 2 tbsp (30 g) granulated sugar
  - 3 tbsp (45 ml) warm water
  - 1 small bird’s eye chili, thinly sliced (optional)
  - 1 tbsp (15 g) grated carrot for color (optional)

Instructions

1. Rinse the fish and pat dry. Make 3–4 diagonal slashes on each side to allow marinade to penetrate.
2. In a small bowl mix vegetable oil, fish sauce, salt, sugar, minced shallots, minced garlic, shredded kaffir lime leaves, and black pepper. Rub the mixture all over the fish and into the slashes; tuck smashed lemongrass stalks inside the cavity.
3. If using banana leaves, soften them and wrap the fish loosely, securing with kitchen twine or skewers; this helps protect and infuse aroma. If not, leave fish unwrapped.
4. Prepare a charcoal grill or a well-heated gas grill to medium-high with a bed of hot embers or a two-zone fire (hot side and cooler side). You can also use a heavy cast-iron skillet over high heat and then finish in the oven under broiler to mimic ember charring.
5. Brush the fish with neutral oil and place over direct heat. Cook 6–8 minutes per side for a 2 lb (900 g) fish, moving occasionally to avoid burning and to get even charring; the skin should be blackened in places and flesh opaque and flaking near the bone. Total cooking time ~12–16 minutes depending on heat.
6. Remove fish to a platter and let rest 3 minutes. Unwrap if banana leaves were used, and discard lemongrass stalks.
7. Mix nuoc cham: dissolve sugar in warm water, then stir in fish sauce, lime juice, chili, and carrot. Taste and adjust balance of sweet-tart-salty.
8. Serve the grilled fish whole on a platter with rice papers or lettuce, fresh herbs, lime wedges, and nuoc cham. To eat, pull off pieces of fish with herbs and wrap in rice paper or lettuce, dip, and enjoy.