Grilled Whole Perch with Lemongrass and Turmeric
Grilled Whole Perch with Lemongrass & Turmeric: Aromatic, flavorful whole perch grilled with zesty lemongrass and earthy turmeric. Simple, bold, and delicious!
Grilled Whole Perch with Lemongrass and Turmeric
By Walleye Direct
Prep time:
120 minutes
Cook time:
10 minutes
Servings:
4
Ingredients
- 4 whole perch, scales and spines removed
- 4 stalks of lemongrass
- 4 cloves of garlic, minced
- 1 teaspoon of kosher salt
- Freshly cracked pepper, to taste
- ¾ teaspoon red pepper flakes or to taste
- 2 teaspoons of ground turmeric
- Vegetable oil, for brushing
- Cooked Jasmine rice for serving
Instructions
- Trim down and peel away outer layers of the lemongrass stalks until you get to the tender layers.
- Mince lemongrass with a sharp knife, and then combine lemongrass with minced garlic, salt, cracked pepper, red pepper flakes, and turmeric. Warning: Turmeric stains yellow, so handle with surfaces and utensils that don’t stain easily.
- Rinse perch under cold water and pat dry. Cut slits into the flesh on both sides of each fish.
- Rub and press the lemongrass-turmeric mixture all over each fish, including inside the slits and also the body cavity. Lay the fish onto plates, cover and refrigerate for 1-2 hours.
- Prepare grill for medium-low to medium-heat cooking. Do not set the coals/fire too close to the fish—the herbs burn easily. Once hot, clean grill grates thoroughly and then lightly coat with oil. Grill fish for 3-5 minutes on each side, or until cooked through. Watch closely to avoid burning the herbs too much. Serve fish with Jasmine rice, freshly sliced tomatoes and/or other vegetables.
