Grilled Red Snapper with lemongrass, chili's
about 1 pound whole red snapper, cleaned and gutted OR fillet's
For Marinade:
2 cloves garlic
2 stalks fresh lemongrass, cut in 1/4" stalks
1 Tablespoon fish sauce
1 teaspoon sugar
3 Tablespoons peanut oil
2 thai chilies, sliced thinly
1. Wash fish and pat dry with paper towels. For the whole fish, make 2-3 1/4" cuts diagonally across the fish body .
2. Smash the stalks of the lemongrass. Reserve about a 1" stalk and chop finely or crush in mortar & pestle.
3. In bowl, combine garlic, fish sauce, sugar, oil, chili's, crushed lemongrass in both forms. Let diced chili infuse in marinade for about 5 minutes, then remove chilies and set aside for later use.
4. Pour marinade over fish. For the whole fish, place the smashed lemongrass stalks in the body cavity of the fish. This will give extra lemongrass flavor.
5. Let marinade for about 20 minutes.
6. Place fish on hot grill. Cook for about 2 minutes on each side for fillets, 10 minutes on each side for the whole fish, or until cooked to your liking. Cook time for whole snapper will also depend on the size of your fish.
7. Remove fish from grill and dress with the diced chili's.