🇰🇭 Cambodian Cuisine

Trey Ang

Charcoal Grilled Fish

Prep Time 15 min

Servings 4

Difficulty Medium

Calories 286 kcal

Whole fish stuffed with lemongrass, grilled over charcoal, and served with a tangy dipping sauce and fresh herbs. A Mekong riverside tradition.

Ingredients

1 whole freshwater fish (800g, tilapia or barramundi)
3 stalks lemongrass, bruised
4 cloves garlic
Salt and pepper
For dipping sauce: 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp sugar, chili, garlic

1 Score the fish on both sides. Stuff cavity with lemongrass and garlic.
2 Season generously with salt and pepper.
3 Grill over charcoal for 8-10 minutes per side until skin is crispy and flesh is cooked.
4 Mix dipping sauce ingredients until sugar dissolves.
5 Serve whole fish with dipping sauce, fresh herbs, and rice.

Did You Know?

Along the Mekong, fishermen grill their catch riverside using the same techniques their ancestors used centuries ago.