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Grilled fish Vietnamese style (cá nướng)

This grilled fish Vietnamese style recipe is a culinary delight that combines fresh herbs, aromatic spices, and a touch of smoky flavor to create a dish that's both healthy and satisfying. Perfect for a family dinner or a special occasion.

Ingredients

1 fish (whole, about 3 lb, cleaned and scaled)
2 tablespoons Thai fish sauce
2 tablespoons soy sauce (optative)
1 tablespoon sugar
3 cloves garlic (minced)
2 shallot (minced)
1 tablespoon lemongrass (optional, finely chopped)
1 tablespoon ginger (freshly grated ginger)
1 chili pepper (optional, red, finely chopped)
2 tablespoons lime juice
1 tablespoon vegetable oil
  herbs (for garnish, cilantro or mint leaves)
  banana leaf (optional, for grilling)

Instructions

In a bowl, combine the fish sauce, soy sauce, sugar, garlic, shallots, lemongrass, ginger, chili (if using), and lime juice. Mix well until the sugar is dissolved.

Place the fish in a large dish and pour the marinade over it, making sure the fish is well-coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the fish to absorb the flavors.

Heat your grill to medium-high heat. If using a grilling basket or banana leaves, prepare them now.

Remove the fish from the marinade and pat it dry with paper towels. Brush the fish with vegetable oil to prevent sticking. If using banana leaves, wrap the fish in the leaves securely.
Place the fish on the preheated grill. If using a grilling basket, place the fish inside the basket. 

Grill the fish for 8-10 minutes on each side, basting occasionally with a mixture of oil, garlic, and shallots to keep it moist.

Once the fish is cooked through and has a nice char, remove it from the grill. Garnish with fresh cilantro and mint leaves. Serve immediately with a side of steamed rice and fresh vegetables.

Total time
50 minutes
Cooking time
30
Preparation time
20
Yield
4 servings

Notes

Serve the grilled fish with Vietnamese dipping sauce (nuoc cham) for an authentic experience.

Accompany with shredded lettuce and cucumber, sliced thinly or cut into ribbons.

The preparation and cooking time do not take into account marinating time.

Variations

A mix of fresh herbs like mint, cilantro, Thai basil, perilla leaves, and Vietnamese balm adds a refreshing and fragrant element.

Spicy version: Add more red chilies or a dash of chili oil to the marinade for an extra kick.

Coconut flavor: Substitute the vegetable oil with coconut oil and add a splash of coconut milk to the marinade.

Source

Vietnamese cuisine

fish, grilling, main course
marinade, challenging
Vietnamese food recipes
Food in Asia