Whole Grilled Fish With Crispy Garlic And Red Chiles

Name: Whole Grilled Fish With Crispy Garlic And Red Chiles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: Asian
Ingredients: 6 leaves Banana leaves, rinsed and cut into 18-inch lengths; 3 tablespoons Fresh ginger, minced; 3 Scallions, white parts thinly sliced; 3 Scallions, green parts thinly sliced; 2 fish, 2 pounds each Whole red snapper, cleaned and gutted; ¼ cup Dry sherry; ¼ cup Low-sodium soy sauce; ½ cup Vegetable oil; 8 cloves Garlic cloves, large, thinly sliced; 2 Fresh long red chiles, seeded and thinly sliced; Salt, to taste; ½ cup Fresh cilantro leaves; Lime wedges, for serving

Recipe GLPR688d6704ea9af6

Asian

Main Course

45 min

263 cal

Servings: 10

Stovetop

Grill

Two whole red snapper, tender and flaky, are grilled wrapped in banana leaves with a savory glaze of soy and sherry. Finished with crispy garlic slivers, fresh red chiles, and bright cilantro for a vibrant, aromatic dish inspired by Southeast Asian techniques.

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Ingredients

6 leaves Banana leaves, rinsed and cut into 18-inch lengths

3 tablespoons Fresh ginger, minced

3 Scallions, white parts thinly sliced

3 Scallions, green parts thinly sliced

2 fish, 2 pounds each Whole red snapper, cleaned and gutted

¼ cup Dry sherry

¼ cup Low-sodium soy sauce

½ cup Vegetable oil

8 cloves Garlic cloves, large, thinly sliced

2 Fresh long red chiles, seeded and thinly sliced

Salt, to taste

½ cup Fresh cilantro leaves

Lime wedges, for serving

Directions

In a small bowl, whisk together the sherry and soy sauce until combined. Set the glaze mixture aside.
Pat the whole snapper dry with paper towels. Season the inside and outside of each fish generously with salt. Divide the minced ginger and sliced scallion whites evenly between the two fish, stuffing the cavities.
Wrap each prepared snapper securely in three overlapping banana leaves, ensuring the fish is fully enclosed to lock in moisture and flavor during grilling.
Preheat a grill to medium-high heat. Once hot, place the wrapped fish directly on the grate. Grill for 20–25 minutes, turning carefully halfway through, until the fish is cooked through and flakes easily when tested at the thickest point near the backbone (internal temperature should reach 145°F).
While the fish cooks, heat the vegetable oil in a small skillet over medium-high heat until shimmering. Add the sliced garlic and red chiles, stirring constantly for 2–3 minutes until the garlic turns golden and crispy. Remove from heat and set aside.
Carefully remove the grilled fish from the banana leaves and transfer to a serving platter. Drizzle evenly with the sherry-soy glaze.
Pour the crispy garlic and chiles (including the oil) over the fish. Scatter the cilantro leaves and reserved scallion greens on top. Serve immediately with lime wedges on the side.

Comments

Grocery List Plus Editorial Staff3.75

This is a real show-stopper for a dinner party, but it asks something of you upfront. Banana leaves aren't stocked at the major Charlotte chains—Harris Teeter occasionally carries them frozen, but ALDI and Kroger don't reliably stock them, so budget a stop at an Asian market or check Harris Teeter in advance. The 45-minute timer is honest if you're buying pre-cleaned fish, but a whole red snapper at 3 to 4 pounds runs $12 to $16 at Harris Teeter or Publix; for 10 servings you'd need two fish, pushing the protein cost high. The dish is low-fuss once assembled (wrap and grill), reheats poorly (the leaf gets soggy), and shines as a same-night spectacular—perfect for a summer cookout if you can source the leaves and stomach the cost for company.