Whole Grilled Fish with Crispy Garlic and Red Chile

Name: Whole Grilled Fish with Crispy Garlic and Red Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 18-inch-long banana leaves, rinsed (see Note); 3 tablespoons minced fresh ginger; 6 scallions, white and green parts thinly sliced separately; Two 2-pound whole red snappers; 1/4 cup sherry; 1/4 cup low-sodium soy sauce; 1/2 cup vegetable oil; 8 large garlic cloves, thinly sliced; 2 fresh long red chiles, seeded and thinly sliced; Salt; 1/2 cup cilantro leaves; Lime wedges, for serving

Servings: persons

Six 18-inch-long banana leaves, rinsed (see Note)
3 tablespoons minced fresh ginger
6 scallions, white and green parts thinly sliced separately
Two 2-pound whole red snappers
1/4 cup sherry
1/4 cup low-sodium soy sauce
1/2 cup vegetable oil
8 large garlic cloves, thinly sliced
2 fresh long red chiles, seeded and thinly sliced
Salt
1/2 cup cilantro leaves
Lime wedges, for serving

1
Light a grill and line the grate with lightly oiled heavy-duty aluminum foil.
2
Arrange the banana leaves in two stacks of 3 and sprinkle each with one-fourth of the ginger and scallion whites.
3
Cut 3 gashes into the flesh on both sides of each fish, cutting to the bone.
4
Set the fish on the banana leaves and scatter the remaining ginger and scallion whites on top.
5
Sprinkle with the sherry and soy sauce.
6
Fold the leaves over the fish and tie each packet in 3 places with kitchen string.
7
Place the packets on the grate, close the grill and cook over high heat for 25 minutes, turning the packets once, until a thermometer inserted in the thickest part of the fish registers 140.
8
Carefully transfer the packets to a platter and let rest for 2 minutes.
9
Cut them open and peel back the banana leaves.
10
Meanwhile, in a skillet, heat the oil.
11
Add the garlic and chiles and cook over low heat, stirring, until the garlic is crisp, 2 minutes.
12
Spoon the oil, garlic and chiles over the fish; season with salt.
13
Scatter the cilantro and scallion greens on top and serve with lime wedges.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Six 18-inch-long banana leaves, rinsed (see Note), 3 tablespoons minced fresh ginger, 6 scallions, white and green parts thinly sliced separately, Two 2-pound whole red snappers, and more.

Yes, Whole Grilled Fish with Crispy Garlic and Red Chiles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Grilled Fish with Crispy Garlic and Red Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions