Grilled or Broiled Fish with Lime

Name: Grilled or Broiled Fish with Lime
Prep time: 35 min
Total time: 35 min
Cuisine: Vietnamese
Ingredients: 3 garlic cloves, minced; 4 lime leaves, chopped, or the grated zest of 1 lime; 2 lemongrass stalks, trimmed and cut into 5-inch lengths; 2 tablespoons nam pla; ⅓ cup fresh lime juice; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; Salt and black pepper to taste; 2 tablespoons corn, grapeseed, or other neutral oil; 4 lime leaves, chopped, or the grated zest of 1 lime; Salt and black pepper to taste; One 2- to 3-pound carp, catfish, red snapper, or sea bass, gilled, gutted, and scaled, head may be on or off; One 2- to 3-pound carp, catfish, red snapper, or sea bass, gilled, gutted, and scaled, head may be on or off; One 2- to 3-pound carp, catfish, red snapper, or sea bass, gilled, gutted, and scaled, head may be on or off; One 2- to 3-pound carp, catfish, red snapper, or sea bass, gilled, gutted, and scaled, head may be on or off

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This dish is popular throughout Southeast Asia (I had it in Vietnam), where firm-fleshed river fish are plentiful. Carp is an excellent choice for freshwater fish, as is wild catfish (I’m not a fan of farmed catfish), but red snapper or sea bass is also good. Lime leaves are not always available; substitute grated lime zest if necessary. for information on Thai fish sauce (nam pla). This would be great with Green Pa

Ingredients

Asia
Vietnam
Fish course
Pescatarian
Gluten-free

Ingredients

Method