Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean and prepare 1 whole snapper, about 700 grams, by scaling, gutting, and making several diagonal slits on both sides; pat the fish dry thoroughly with paper towels.

2. 2

   In a bowl, combine 50 grams of finely minced fresh galangal, 2 stalks of finely minced lemongrass white part, 3 finely minced small shallots, 4 finely minced garlic cloves, 3 tablespoons of fish sauce, 1 tablespoon of palm sugar, 2 tablespoons of vegetable oil, 2 tablespoons of fermented rice paste (mẻ), 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the marinade.

3. 3

   Thoroughly rub the marinade mixture over the entire surface of the prepared snapper, ensuring it penetrates into the slits and fills the cavity of the fish, then let it marinate for at least 30 minutes at room temperature, or preferably 2 hours in the refrigerator.

4. 4

   Prepare a charcoal grill for medium-high heat, ensuring the coals are evenly distributed and covered with a light layer of ash for consistent cooking.

5. 5

   Place the marinated snapper directly on the hot grill grates and cook for 15-20 minutes per side, carefully flipping once, until the fish is opaque, flaky, and has developed a beautifully charred exterior, reaching an internal temperature of 145°F (63°C).

6. 6

   Transfer the grilled snapper to a serving platter and let it rest for 5 minutes before serving alongside 100 grams of cooked rice vermicelli noodles and 0.5 cup of fresh mixed herbs.