Entree: China – Yunnan – 傣味烤鱼 ➤ Dai wei kao yu (Whole fish grilled with Dai ethnic aromatics of herbs, chiles, and turmeric)
Serving Size: 4
Approximate Time
Prep
40 min
Cook
20 min
Additional
30 min
Total
1 hr 30 min
Ingredients
- 1 whole freshwater fish (tilapia, carp, or similar), approx. 2 lb (900 g), scaled and gutted
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) neutral oil (for basting)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 2 tsp (10 ml) ground turmeric
- 1 tsp (5 ml) coarse salt
- 1 tsp (5 ml) palm sugar or brown sugar (4 g)
- 3 cloves garlic, minced
- 3 small shallots, thinly sliced
- 2 stalks lemongrass, white parts smashed and chopped
- 4 small Thai chiles (bird’s eye), sliced (adjust to taste)
- 1 cup (packed) cilantro leaves and tender stems (30 g)
- 1/4 cup (60 ml) fresh lime juice (from about 2 limes)
- 1/2 tsp (2.5 ml) ground white or black pepper
- 2 large banana leaves for wrapping (optional) or heavy-duty aluminum foil
- 1 lime, cut into wedges, for serving
Instructions
1. Make the Dai herb paste by combining garlic, shallots, lemongrass, chiles, cilantro (reserve some cilantro for garnish), soy sauce, fish sauce, vegetable oil, turmeric, salt, sugar, and lime juice in a mortar and pestle or small food processor; pound or pulse until a coarse, spreadable paste forms. Score the fish skin lightly on both sides and rub the paste all over the fish, including inside the cavity. Let the fish marinate for 30 minutes at room temperature or up to 2 hours refrigerated.
2. Prepare a grill or preheat the broiler. If using banana leaves, briefly pass them over flame or into hot water to soften, then wrap the fish or lay the fish on the leaf; otherwise place on an oiled foil-lined tray. Grill over medium-hot charcoal (or broil 6–8 inches/15–20 cm from heat) 8–12 minutes per side depending on thickness, basting occasionally with neutral oil and remaining marinade, until skin is crisp and flesh flakes easily. Remove from heat, rest 3 minutes, garnish with reserved cilantro and lime wedges, and serve hot.
