Barbecued Whole Fish Recipe

Barbecued Whole Fish Recipe


750 g Small snapper or bream, cleaned and scaled

2 teaspoons Green peppercorns, finely crushed

2 teaspoons Red chili, chopped

3 teaspoons Fish sauce

1 tablespoon Cooking oil

4 medium Onion, finely sliced

4 cm Fresh ginger, cut into very thin slices

3 cloves Garlic, cut into very thin slices

2 teaspoons Sugar

4 Spring onions, cut into 4 cm pieces, then finely shredded

Lemon and garlic dipping sauce to serve


Wash the fish inside and out. Dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides. Place the peppercorns, chili and fish sauce in a food processor or mortar and pestle. Process or grind until a paste is formed. Brush the paste lightly over the fish, cover and refrigerate for 20 minutes. Heat the barbeque until very hot. Lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested. While the fish is cooking, heat the oil in a frying pan. Add the onion and cook over medium heat, stirring until golden. Add the ginger, garlic and sugar and cook for 3 minutes. Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with lemon and garlic dipping sauce and steamed rice.

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