This is similar to the Turmeric grilled fish but uses lemongrass and garlic for a slightly fresher taste. It’s important when chopping lemon grass to peel the coarser outside leaves off, revealing the white tender leaves, which are the only parts used in cooking (unless you are using the whole stalk for a broth or a curry when you can bash the end and put the whole lot in – it will be fished out later). Serve with rice and Vicky’s veg.
2 x snapper fillets
½ tsp shrimp paste
1 ½ tsp fish sauce
½ tbsp chopped garlic
½ tbsp chopped lemon grass
½ tsp fresh turmeric root, peeled and chopped, or turmeric powder
¼ tsp black pepper or peppercorns
juice and rind of 1 lemon
I cup mixed herbs
Shredded lettuce leaves
I tbsp chopped roasted peanuts or sesame seeds for garnish
Score the fish skin.
Make the marinade by combining the shrimp paste, fish sauce, lemongrass, turmeric, pepper and lemon juice in a bowl. Marinate the fish for 20 minutes.
Brush the griddle pan with oil, or pre-heat the grill and cook for 3-5 minutes on each side or until the fish is translucent but not overcooked. Snapper will flake nicely when cooked.
Arrange on chopped lettuce leaves and sprinkle with the fresh herbs.