Serves 10
45 min
Whole Grilled Fish With Crispy Garlic And Red Chiles
Recipe GLPR688d6704ea9af6
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.
