Entree: China – Yunnan – 傣味烤鱼 ➤ Dai wei kao yu (Whole fish grilled with Dai ethnic aromatics of herbs, chiles, and turmeric)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole scaled and gutted freshwater fish, 1 lb 15 3/4 oz (900 g) gross (tilapia used as the practical catalog example); estimated edible raw flesh: 15 7/8 oz (450 g), assuming 50% edible yield
1 tbsp (15 ml) (about 1/2 oz (14 g)) vegetable oil
2 tbsp (30 ml) (about 1 oz (28 g)) neutral oil, for basting
1 tbsp (15 ml) (about 9/16 oz (16 g)) soy sauce
1 tbsp (15 ml) (about 5/8 oz (18 g)) fish sauce
2 tsp (10 ml) (about 0.21 oz (6 g)) ground turmeric
1 tsp (5 ml) (about 0.18 oz (5 g)) coarse salt
0.14 oz (4 g) palm sugar (brown sugar is an alternative as stated)
3 garlic cloves, minced (about 5/16 oz (9 g))
3 small shallots, thinly sliced (about 1 9/16 oz (45 g))
2 lemongrass stalks, white parts only, smashed and chopped (about 1 1/16 oz (30 g))
4 small Thai bird’s-eye chiles, sliced (about 0.28 oz (8 g))
1 1/16 oz (30 g) packed cilantro leaves and tender stems
4 tbsp (60 ml) fresh lime juice (about 2 1/8 oz (60 g))
1/2 tsp (2.5 ml) (about 0.042 oz (1.2 g)) ground black pepper (white pepper is an alternative as stated)
2 large banana leaves for wrapping (optional; foil may be used instead; leaves are wrapping material, not counted as consumed)
1 lime, cut into wedges, for serving (about 2 3/8 oz (67 g) whole)

Show original ingredient measurements

1 whole scaled and gutted freshwater fish, 900 g gross (tilapia used as the practical catalog example); estimated edible raw flesh: 450 g, assuming 50% edible yield
15 ml (about 14 g) vegetable oil
30 ml (about 28 g) neutral oil, for basting
15 ml (about 16 g) soy sauce
15 ml (about 18 g) fish sauce
10 ml (about 6 g) ground turmeric
5 ml (about 5 g) coarse salt
4 g palm sugar (brown sugar is an alternative as stated)
3 garlic cloves, minced (about 9 g)
3 small shallots, thinly sliced (about 45 g)
2 lemongrass stalks, white parts only, smashed and chopped (about 30 g)
4 small Thai bird’s-eye chiles, sliced (about 8 g)
30 g packed cilantro leaves and tender stems
60 ml fresh lime juice (about 60 g)
2.5 ml (about 1.2 g) ground black pepper (white pepper is an alternative as stated)
2 large banana leaves for wrapping (optional; foil may be used instead; leaves are wrapping material, not counted as consumed)
1 lime, cut into wedges, for serving (about 67 g whole)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. 1. Combine the garlic, shallots, lemongrass, chiles, cilantro (reserve some for garnish), soy sauce, fish sauce, vegetable oil, turmeric, salt, sugar, and lime juice. Pound in a mortar or pulse in a food processor to make a coarse paste.
2. 2. Lightly score the fish skin on both sides. Rub the paste over the fish, including inside the cavity. Marinate for 30 minutes at room temperature or up to 2 hours refrigerated.
3. 3. Prepare a medium-hot charcoal grill or preheat a broiler. If using banana leaves, soften them briefly over a flame or in hot water. Wrap the fish in the leaves, or place it on them; alternatively, use an oiled, foil-lined tray.
4. 4. Grill the fish for 8–12 minutes per side, depending on thickness, or broil 5 7/8 to 7 7/8 in (15–20 cm) from the heat for a similar time. Baste occasionally with the neutral oil and any remaining marinade, and cook until the skin is crisp and the flesh flakes easily.
5. 5. Remove from the heat and rest for 3 minutes. Garnish with the reserved cilantro and lime wedges, then serve hot.

1. 1. Combine the garlic, shallots, lemongrass, chiles, cilantro (reserve some for garnish), soy sauce, fish sauce, vegetable oil, turmeric, salt, sugar, and lime juice. Pound in a mortar or pulse in a food processor to make a coarse paste.
2. 2. Lightly score the fish skin on both sides. Rub the paste over the fish, including inside the cavity. Marinate for 30 minutes at room temperature or up to 2 hours refrigerated.
3. 3. Prepare a medium-hot charcoal grill or preheat a broiler. If using banana leaves, soften them briefly over a flame or in hot water. Wrap the fish in the leaves, or place it on them; alternatively, use an oiled, foil-lined tray.
4. 4. Grill the fish for 8–12 minutes per side, depending on thickness, or broil 15–20 cm from the heat for a similar time. Baste occasionally with the neutral oil and any remaining marinade, and cook until the skin is crisp and the flesh flakes easily.
5. 5. Remove from the heat and rest for 3 minutes. Garnish with the reserved cilantro and lime wedges, then serve hot.