Grilled Whole Perch with Lemongrass and Turmeric

Servings: 4

Prep Time: 120 minutes

Cooking Time: 10 minutes

Ingredients:

4 whole perch, scales and spines removed
4 stalks of lemongrass
4 cloves of garlic, minced
1 teaspoon of kosher salt
Freshly cracked pepper, to taste
3/4 teaspoon red pepper flakes or to taste
2 teaspoons of ground turmeric
Vegetable oil, for brushing
Cooked Jasmine rice for serving

Directions

Step 1

Trim down and peel away outer layers of the lemongrass stalks until you get to the tender layers.

Step 2

Mince lemongrass with a sharp knife, and then combine lemongrass with minced garlic, salt, cracked pepper, red pepper flakes, and turmeric.

Warning: Turmeric stains yellow, so handle with surfaces and utensils that don’t stain easily.

Step 3

Rinse perch under cold water and pat dry. Cut slits into the flesh on both sides of each fish.

Step 4

Rub and press the lemongrass-turmeric mixture all over each fish, including inside the slits and also the body cavity. Lay the fish onto plates, cover and refrigerate for 1-2 hours.

Step 5

Prepare grill for medium-low to medium-heat cooking. Do not set the coals/fire too close to the fish—the herbs burn easily. Once hot, clean grill grates thoroughly and then lightly coat with oil. Grill fish for 3-5 minutes on each side, or until cooked through. Watch closely to avoid burning the herbs too much.

Serve fish with Jasmine rice, freshly sliced tomatoes and/or other vegetables.