Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean 1 whole snapper or seabass, pat it dry with paper towels, and make 3-4 diagonal scores on each side using a sharp knife.

2. 2

   In a mortar and pestle or food processor, combine 2 stalks chopped lemongrass, 1-inch sliced galangal, 4 thinly sliced kaffir lime leaves, 1-inch sliced fresh turmeric, 4 peeled garlic cloves, 2 peeled shallots, and 2 soaked and deseeded dried red chilies (if using) until a coarse paste forms.

3. 3

   In a small bowl, whisk together 2 tablespoons white miso paste, the prepared spice paste, 1/4 cup full-fat coconut milk, 1 tablespoon grated palm sugar, and 2 tablespoons fish sauce to create the amok glaze.

4. 4

   Rub the amok glaze all over the scored fish, inside the cavity, and into the scores, ensuring an even coating, then let the fish marinate for 20 minutes at room temperature.

5. 5

   Prepare a medium-hot fire on a grill or a charcoal pit, ensuring the coals are glowing with a light ash coating, and lightly oil the grill grates with 1 tablespoon neutral cooking oil to prevent sticking.

6. 6

   Carefully place the marinated fish on the preheated and oiled grill, fire-roasting it for 10-12 minutes per side, or until the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit) and the flesh flakes easily, basting occasionally with any remaining glaze.

7. 7

   Garnish the cooked fish generously with 1/4 cup fresh basil leaves and 1/4 cup fresh cilantro, and serve immediately with fresh lime wedges on the side.