Baked Whole Vietnamese Snapper on the SmokeFire

snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is lower in cost and widely available.

fish sauce

🥗Healthier: coconut aminos

💰Cheaper: soy sauce

Coconut aminos are lower in sodium and soy sauce is more accessible.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds flavor while white sugar is a cheaper sweetener.

banana leaves

💰Cheaper: parchment paper

Parchment paper is easier to find and serves a similar purpose.

Make a marinade by adding 3 tablespoons of soy sauce to a bowl.

Add 3 pieces of finely chopped lemongrass to the bowl.

Add 1 large red chili thinly sliced to the bowl.

Add 3 centimeters of finely grated fresh ginger to the bowl.

Add 2/3 cup of finely chopped fresh coriander to the bowl.

Squeeze a whole lime into the marinade and mix well.

Prepare the snapper, which has been prepped by removing the guts and descaling.

Make incisions on the sides of the snapper to allow the marinade to penetrate.

Transfer the snapper onto three layers of foil, folding the sides up to create a boat.

Massage the marinade into the incisions and inside the fish.

Slice lime wheels and place them evenly over the top of the fish.

Preheat the Weber SmokeFire to 395°F (about 200°C).

Cook the fish in the SmokeFire for 25 to 35 minutes until cooked through, checking for an internal temperature of 145°F.

Remove the fish from the grill, it should be crispy on the edges and cooked through.

Cooking Techniques

Equipment Needed

Spice Level: