Serves 1
35 min
Char Grilled Lemongrass Tilapia Fish
Recipe GLPR4099cbe9a57811
A whole tilapia fish butterflied and filled with a vibrant mixture of lemongrass, garlic, ginger, spring onions, and fresh red chile, then secured with soaked lemongrass leaves and char grilled until tender and fragrant. The result is a Southeast Asian-inspired, beautifully aromatic fish with crispy edges and moist, flavorful flesh inside.
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Ingredients
2 stalks lemongrass, white parts finely diced, long green leaves reserved
2 tablespoons light soy sauce
2 cloves garlic, finely chopped
2 spring onions, sliced
1 long red chile, sliced
1½ inches One 1 1/2-inch piece fresh ginger, finely chopped
1 whole tilapia (about 1 1/2 pounds), cleaned and gutted
1 tablespoon vegetable oil
Directions
Preheat your grill to medium-high heat. In a shallow dish, soak the reserved long green lemongrass leaves in cold water for at least 15 minutes to soften them and prevent burning during grilling.
In a small bowl, combine the finely diced lemongrass white parts, light soy sauce, chopped garlic, sliced spring onions, sliced red chile, and chopped ginger. Mix gently until well combined. This is your aromatic filling.
Place the whole cleaned tilapia on a cutting board with its spine facing you. Using a sharp filleting knife, carefully cut along one side of the spine from the head to the tail, slicing from the backbone down toward the belly without cutting completely through the fish. Repeat on the other side, then gently open the fish like a book so it lies flat as a butterfly.
Divide the lemongrass mixture evenly and distribute it inside the butterflied fish, spreading it along the interior. Close the two sides of the fish back together carefully.
Remove the softened lemongrass leaves from the water and use them to tie the fish closed at three or four points along its length, securing it so the filling stays inside during grilling.
Brush the exterior of the fish lightly with vegetable oil on both sides. Place the fish on the preheated grill and cook for 10 minutes on the first side without moving it, allowing a nice char to develop.
Carefully flip the fish and grill for another 10 minutes on the second side until the flesh is opaque and flakes easily when tested with a fork. The tilapia is fully cooked when the thickest part of the flesh reaches 145°F internally.
Remove the fish from the grill and cut away and discard the lemongrass leaf ties. Serve immediately while hot, with the charred lemongrass leaves as a fragrant garnish if desired.
