From Chef & Food Stylist Kevin Do
Eating fish off the bone takes a little patience and practice. I love the moment when the table goes quiet and everyone’s just picking at their favorite parts. This truly is a communal dish that requires you to gather and share a single main course. Whole fish can look intimidating, but it’s easier than it seems. Most fish markets will clean and gut it for you, so all that’s left is to stuff it with a few herbs, brush it with oil, and let the grill do its thing. The skin crisps, the flesh stays juicy, and the smell of smoke, lime, and herbs fills the air. I like serving it as lettuce wraps with whatever herbs my mom has growing. It’s basically an open-face spring roll. It’s bright, fresh, and perfect with a classic nuoc cham on the side.
Serves: 4–6
Prep time: 15 minutes
Cook time: 15 minutes
Total Time: 30 minutes
Temp: Medium (300F)
Ingredients
3 lb trout, cleaned and gutted
1 bunch Thai basil
1 bunch mint
1 bunch perilla
2 heads lettuce
4 limes
Nuoc Cham
¼ cup fish sauce
¼ cup hot water
½ tbsp sugar
Juice of 1 lime
4–6 garlic cloves, minced
1–2 chilies, sliced (optional)
Optional Add-Ons
Cucumbers
Rice paper
Pickles
To Finish
Nuoc cham
Fresh herbs for wraps
Instruction
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Prep the fish: Stuff the cleaned trout with lime slices and any aromatic herbs you have on hand — lemongrass, lime leaves, spring onion, or garlic.
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Oil it up: Pat the fish dry and brush lightly with neutral oil.
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Grill: Place the fish on a hot mesh grill grate over medium heat. Don’t move it for 5–7 minutes, until the skin releases easily.
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Flip and finish: Carefully flip and cook for another 5–7 minutes until the skin is crisp and the flesh flakes easily.
Nuoc Cham
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Combine sugar and hot water, stirring until dissolved.
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Add fish sauce, lime juice, garlic, and chili.
Taste and adjust — it should be sweet, salty, sour, and a little spicy all at once.