Name: Kim Thuy’s Grilled Fish with Green Onion Sauce and Peanuts
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 rolls
Ingredients: 1 whole white fish, scaled and gutted, about 3 lbs (1.4 kg) (striped bass, snapper, grouper; 1 cup (250 ml) canola oil; 1/4 cup (60 ml) sugar; 1 teaspoon (5 ml) salt; 3 cups (750 ml) green onions cut into 1/8-inch (3-mm) thick slices; 1 cup (250 ml) chopped fresh cilantro; 1 cup (250 ml) unsalted roasted peanuts, coarsely chopped; 1 piece ginger about 2-inches (5-cm) long, peeled and crushed in a mortar; 1/4 cup (60 ml) sugar; 1/4 cup (60 ml) lime juice; 1/4 cup (60 ml) fish sauce; 1/2 cup (125 ml) water; 12 rice paper wrappers; Boston lettuce leaves; 1 English cucumber, peeled and cut into strips the length of the roll; Mint; Thai basil; Vietnamese basil

Kim Thuy’s Grilled Fish with Green Onion Sauce and Peanuts

Preparation

25 MIN

Cooking

25 MIN

Makes

4 rolls

Preparation

Fish

Preheat the grill, setting burners to high. Oil grate.
Season fish inside and out with salt and pepper. Place fish in a basket (or directly on the grill). Grill fish for about 10 minutes on each side or until flesh peels easily from bone (reduce cooking time to 5 minutes on each side for fillets). Set aside on a large plate.

Green Onion Sauce

In a small saucepan, heat oil. Add and melt sugar and salt. Add and soften green onions for about 2 minutes. Remove from the heat and add cilantro. Set aside.

Ginger and Lime Sauce

In a mortar, crush ginger (or less, to taste) and purée with sugar. Add remaining ingredients. Pour into a large bowl or in individual bowls. Set aside.

Assembly

Pour green onion sauce on grilled fish. Sprinkle with chopped peanuts. Serve the whole fish at the centre of the table (or fillets on individual plates) with rice wrappers, toppings and a shallow dish filled with a little hot water. Allow each guest to prepare their own roll and dip in ginger and lime sauce.