Vietnam’s Ocean Bounty-Grilled Red Snapper, lemongrass, chili’s
This grilled red snapper recipe is an ode to our travels in Vietnam. The people and the food, especially the seafood is incredible there and I hope so many of you get the chance to experience its magic.
local fisherman in My Khe beach, Da-Nang, Viet-Nam
Every time I return to my birthplace, Vietnam, I’m continually drawn and connected to the ocean. I was born in Da-Nang, which is only a few minutes scooter ride to My-Khe beach, where I grew up as a small child. When we escaped Viet-Nam and made home in America, my mother would always reminisce and tell me stories of how close the ocean was and how we fed off the amazing bounty of Viet-Nam’s wealth of seafood. I now have my own memories of the collapsing waters of my childhood beach, as well as stories and delicious experiences of how the bounty of the ocean has nurtured me every time I return to Viet-nam.
I have a pile of written stories, recipes and photographs to share with all of you as time charges ahead. But I was fortunate to be contacted by Heather of Diary of a Fanatic Foodie, who also happens to be the food editor for a great new travel website called, Go Galavanting. When the food editor asked me to contribute a food article, obviously, I was thrilled to contribute a recipe and article to Go Galavanting. I was ready to share my love of Vietnam’s abundance of seafood and how it nutures my body, soul and spirit.
Go Galavanting is fabulous online women’s travel website started by Kim Mance and Katy Quissell, two gorgeous and exuberant world travelers who’s mission is to connect , inspire and empower women from around the globe. They “tell women’s stories of discovery, self-discovery, and insider tips, as well as practical advice to keep travelers safe and culturally connected while out galavanting.”. Fella’s, you don’t need to feel left out because the wonderful information here is great for guy travelers too. Just ask Todd!
So, hop on over to Go Galavanting to read my full story and peruse this awesome site for global trekking inspiration. Please, leave me a comment over there as well and join me in celebrating the world!
Read “Vietnam’s Ocean Bounty” story and view the photo gallery HERE.
Thank you & hugs to you all !- Diane
Grilled Red Snapper with Lemongrass & Chilies
Ingredients
- about 1 pound whole red snapper , cleaned and gutted OR fillet's
For Marinade:
- 2 cloves garlic
- 2 stalks fresh lemongrass , cut in 1/4" stalks
- 1 Tablespoon fish sauce
- 1 teaspoon sugar
- 3 Tablespoons peanut oil , or vegetable oil
- 2 Thai chilies , sliced thinly
Instructions
- Wash fish and pat dry with paper towels. For the whole fish, make 2-3 1/4" cuts diagonally across the fish body.
- Smash the stalks of the lemongrass. Reserve about a 1" stalk and chop finely or crush in mortar & pestle.
- In bowl, combine garlic, fish sauce, sugar, oil, chilies, crushed lemongrass in both forms. Let diced chili infuse in marinade for about 5 minutes, then remove chilies and set aside for later use.
- Pour marinade over fish. For the whole fish, place the smashed lemongrass stalks in the body cavity of the fish. This will give extra lemongrass flavor.
- Let marinade for about 20 minutes.
- Place fish on hot grill. Cook for about 2 minutes on each side for fillets, 10 minutes on each side for the whole fish, or until cooked to your liking. Cook time for whole snapper will also depend on the size of your fish.
- Remove fish from grill and dress with the diced chili's.
I agree, it’s great when you get reminiscent and share the stories of your childhood. I want to know more about Vietnam via you, Diane! And you, Todd! What a beautiful history you have and incredible heritage with food. Congratulations on your story with Galavanting!
Great photos. I must say that I’m surprised to recognize all the fish you have in the 1st pic – we have it all in the Philippines too… And yeah, we cook a lot with banana leaves including rice and meat.. it gives a nice aroma to the dish…and with lemongrass?.. that’s the bomb!
Diane, the photos are simply gorgeous!
Greetings,
Tiina
With these gorgeous pictures I feel I’m visiting the place. Great meal.
Visiting it now Diane! Next to a fantastic, flashy deep-fry, grilling is my favorite way of cooking fish 🙂 Looks deelish!
I love when you get reminiscent. And I love it that much more because it also involves food – it’s amazing how food is such a memory trigger and how it relates to our experiences and our outlooks.
I’m not surprised you gain weight there, the food is just too wonderful. Thanks for your link/story and this post. Just lovely. 🙂
I’ve really been enjoying these recent posts about Vietnam. Brings back memories of my one visit there, especially to Da Nang and Hoi An, and the amazing fish dishes we had at some eateries on the beaches.
oh wow these are wonderful wonderful wonderful photos!! i absolutely adore shots of whole cooked fish. bravo~
Wow – amazing stuff guys. LOVE the photos, so rich, vibrant and fresh. Snapper is one of my favorites on the grill, and it looks like this recipe won’t disappoint. Makes me wish it was summer here, or at least not freezing cold so I can go fire up the grill.
The shot of the fish in buckets, top down, is my favorite food shot of the year so far, I just love that one. REALLY nice work guys.
I have been eyeing the whole snappers at the market – now I am even more inspired. I can almost taste this slurpy good dish! Thanks for sharing your treasure grandmother’s recipe!
Great post! The snapper looks delectable. We barbecued a greenling this summer in a similar fashion–those diagonal cuts are essential.
I love Red Snapper, but have never cooked with lemongrass before. So, I’m really looking forward to making this. It’s always great to try something new.
Simple, beautiful and delicious! I love lemongrass and chilies with certain fish dishes and this looks just wonderful. Thanks for sharing your grandmother’s recipe!
What gorgeous looking seafood! It seems like such a magical place. Congratulations on the article 🙂
Hi Diane-
I saw your photo for the green oranges. I use them in Hanoi but I have wondered about the zest- have you used the zest just like you would for an orange orange?
Congratulations on the great coverage! I went on a fishing tour in Hoi An, which was so much fun! We had a chance to practice casting nets and reeling in the really big nets too.