Grilled Fish Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole red snapper wrapped in banana leaves and filled with a paste of chiles, shallots, lemongrass, and fish sauce, then grilled until the flesh is moist and aromatic. Bold and fragrant with Southeast Asian spices. An impressive main course with complex flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 oz fresh red chilies (seeded and cut into small pieces)
- 4 oz shallots
- 2 lemongrass (cut into thin slices, use white part only)
- 1 tablespoon toasted belacan (Malaysian shrimp paste)
- 2 teaspoons fish sauce
- ½ lime (extract juice)
- ¼ teaspoon salt (or to taste)
- 2 teaspoons sugar (or to taste)
- 1 lb red or white snapper (cleaned and scales removed)
- 3-4 sheets banana leaf
- 4 tablespoons oil
- ½ cup water plus tamarind pulp (size of a small ping pong ball)
- 3 fresh red chilies (seeded )
- 2 bird’s eye chilies (seeded, optional)
- 1 teaspoon toasted belacan
- ¼ teaspoon sugar
- Salt (to taste)
- 2 shallots (thinly sliced)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 851mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 168mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 851MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.