Turmeric Grilled Sea Bass
Ray Kachatorian
There’s a purity to Vietnamese food and, in its refined elegance, and welcome simplicity. In this recipe by Bryant Ng, as printed in Eat. Cook. L.A.: Recipes from the City of Angels by Aleksandra Crapanzano, the earthiness of turmeric and garlic and the heat of Thai chiles in the marinade are offset by an abundant bouquet of fresh herbs and a squeeze of lime. It couldn’t be easier and it couldn’t be better.
How to Make It
1
Combine the canola oil, fish sauce, garlic, Thai chiles, and turmeric in a Vitamix or food processor and process until pureed. Brush the marinade onto the fish, inside and out. Set aside for half an hour.
2
Grill the fish over medium-high heat, skin side first. After 4 minutes, or once the skin is brown and blistered, flip it. Continue to cook, skin side up, until the fish is barely cooked through, about 4 more minutes.
3
Transfer to a platter. Garnish lavishly with the herbs and drizzle with the olive oil. Serve immediately with the lime wedges.
Ingredients
½ cup canola oil
2 tsp fish sauce
6 garlic cloves, peeled
1 Thai chiles
1 ½ tsp ground turmeric
2 sea bass (about 1¼ to 1½ pounds each), boned and butterflied—red snapper or sea bream may be swapped in
Handful of fresh cilantro or micro cilantro leaves
Handful of fresh mint leaves, slivered if large
Handful of fresh dill leaves
Handful of fresh laksa leaves (optional)
Olive oil, for drizzling
1 lime, cut into wedges
Directions
1
Combine the canola oil, fish sauce, garlic, Thai chiles, and turmeric in a Vitamix or food processor and process until pureed. Brush the marinade onto the fish, inside and out. Set aside for half an hour.
2
Grill the fish over medium-high heat, skin side first. After 4 minutes, or once the skin is brown and blistered, flip it. Continue to cook, skin side up, until the fish is barely cooked through, about 4 more minutes.
3
Transfer to a platter. Garnish lavishly with the herbs and drizzle with the olive oil. Serve immediately with the lime wedges.
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