Grilled or Broiled Fish with Lime

Name: Grilled or Broiled Fish with Lime
Yield: makes 4 servings
Ingredients: One 2- to 3-pound carp, catfish, red snapper, or sea bass, gilled, gutted, and scaled, head may be on or off; 1/3 cup fresh lime juice; 2 tablespoons nam pla; 2 tablespoons corn, grapeseed, or other neutral oil; Salt and black pepper to taste; 4 lime leaves, chopped, or the grated zest of 1 lime; 3 garlic cloves, minced; 2 lemongrass stalks, trimmed (page 143) and cut into 5-inch lengths

December 14, 2011

This dish is popular throughout Southeast Asia (I had it in Vietnam), where firm-fleshed river fish are plentiful. Carp is an excellent choice for freshwater fish, as is wild catfish (I’m not a fan of farmed catfish), but red snapper or sea bass is also good. Lime leaves are not always available; substitute grated lime zest if necessary. See page 500 for information on Thai fish sauce (nam pla). This would be great with Green Papaya Salad (without the shrimp, page 198).

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