Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fish by rinsing 1 whole red snapper (approximately 1.5 kg) under cold water, patting it thoroughly dry with paper towels, and scoring both sides with three diagonal cuts.

2. 2

   In a small bowl, combine 4 tablespoons of white miso paste, 2 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, 1 tablespoon of finely chopped palm sugar, 1 tablespoon of grated fresh ginger, 2 cloves of minced garlic, 1 finely minced stalk of lemongrass, and 2 finely sliced bird's eye chilies to form the marinade.

3. 3

   Rub the entire fish, inside and out, with 2 tablespoons of coconut oil, then generously spread the prepared miso-lime marinade into the scores and cavity of the fish, ensuring it is well coated.

4. 4

   Marinate the fish for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator, allowing the flavors to infuse.

5. 5

   Preheat a charcoal grill or an outdoor fire pit to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.

6. 6

   Place the marinated 1.5 kg snapper directly on the hot grill grates and fire-roast for 10-15 minutes per side, or until the fish is opaque, flaky, and cooked through, reaching an internal temperature of 63 degrees Celsius.

7. 7

   Carefully transfer the fire-roasted snapper to a serving platter and garnish generously with 1/4 cup of fresh chopped cilantro before serving immediately.