Description
Grilled whole fish, Asian style, from Harry Soo
Ingredients
- 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
Instructions
- 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.
- Serve!