Watch Harry Soo on the ThermoWorks BBQ patio show us his beautiful two-lovers fish. It’s a dish of two whole grilled fish, swimming after each other in a pool of sweet chili sauce. It’s a gorgeous presentation as well as a delicious meal.
To make sure the fish was cooked just right—not undercooked or dried out from overcooking—Harry uses his Thermapen ONE, and we think you should follow suit. No other tool is as fast and accurate for getting the temp of your food, be it fish on the grill or steak on a griddle. Take a look at how Harry does it, then follow the recipe below to recreate it on your own. Happy cooking!Print
Grilled whole fish, Asian style, from Harry Soo
- 2 whole striped bass, gutted and scaled (or other fish that cook well whole: red snapper, trout, etc.)
- 4 tbsp olive oil
- 6 tsp BBQ rubs of your choice (try Harry’s peach rub!)
- Up to 4 Tbsp corn starch
- 4–6 Tbsp minced fresh lemongrass
- 4–6 Tbsp minced fresh ginger
- ~1 C Thai sweet chili sauce
- Fresh scallions and cilantro for garnish
- Preheat your grill, set up for indirect cooking, until quite hot, about 450–500°F (232–260°C).
- Make slits in both sides of the flesh of the fish that simulate fileting. We want flaps of fish still attached to the bones at the base.
- Rub olive oil all over the surface, including in the slits.
- Rub BBQ seasoning all over and into the fish.
- Coat the fish all over the outside and in the slits with cornstarch.
- Stuff the slits of the fish with the lemongrass and ginger.
- place both fish on the grill in the indirect heat zone. Arrange them so they are cooking upright.
- Cook the fish until they reach 138°F (59°C) (about 25–20 minutes, possibly longer). Check the temperature in the thickest part of the fish with your Thermapen ONE.
- When the fish is fully cooked, pour the chili sauce onto a serving platter and arrange the fish os it so it looks like they’re swimming after each other.
- Top with fresh cilantro and scallions.
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