Ingredients
- 4 cloves garlic sliced
- 1 1/2 tsp turmeric ground
- 1/2 tsp kosher salt
- 1 medium shallot finely chopped
- 4 scallions coarsely chopped
- 1/4 tsp new mexico chili ground powder
- 1/4 tsp jalapeno chili ground powder
- 1/2 tsp lemongrass ground powder
- 3 tbsp sugar
- 1/2 cup lime juice
- 1 tbsp fish sauce (nam pla or nuoc nam)
- 6 4 oz snapper, seabass, grouper, mahi-mahi fillets skin on
- 12 ti, banana, turmeric leaves optional
- cooked rice
- lime cut into wedges
Servings: people
Instructions
- Pound garlic, turmeric, and ½ tsp. salt in a mortar and pestle to a coarse paste (alternatively, pulse in a food processor). Transfer to a large bowl and mix in shallot, scallions, chiles, lemongrass, sugar, lime juice, fish sauce, and 2 Tbsp. water. Season fish with salt and toss to coat in marinade. Let sit at room temperature 1 hour, or cover and chill up to 4 hours.
- Prepare grill for medium-high heat. Keeping marinade on fish, place each fillet between 2 ti leaves or 2 sheets of foil and grill until cooked through, about 5 minutes per side (thicker fillets will take longer).
- Transfer fish to a platter lined with more ti leaves, if using. Serve with rice and lime wedges.
Recipe Notes
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