Cá Nướng Trui

Ingredients(for One half of a medium whole grilled fish with herbs and vegetables)

• 600g Fresh whole snakehead fish (Cá lóc, scaled and gutted)
• 2 large sheets Banana leaves (For wrapping)
• 2 stalks Lemongrass stalks (Bruised and cut into thirds)
• 1/4 cup Fresh dill (Roughly chopped)
• 1/4 cup Vietnamese coriander (Rau răm, chopped)
• 2 cloves Garlic (Minced)
• 2 Shallots (Thinly sliced)
• 2 tablespoons Fish sauce (Nước mắm)
• 1/2 teaspoon Black pepper
• 2 cups Mixed fresh vegetables (Cucumber, lettuce, Vietnamese herbs)
• 4 sheets Rice paper wrappers (Bánh tráng, for serving) - optional

Instructions

1. 1

   Clean the fish thoroughly, removing scales and guts. Rinse with water and pat dry. Make 2-3 diagonal slashes on each side of the fish to help it cook evenly.

   5 minutes

   Use a sharp knife for neat cuts and better marinade absorption.

2. 2

   Rub the fish inside and out with half of the fish sauce, minced garlic, shallots, and black pepper. Stuff the cavity with lemongrass and a portion of the fresh dill and coriander.

   5 minutes

   Let the fish marinate for at least 10 minutes for deeper flavor.

3. 3

   Wrap the marinated fish in banana leaves, securing the ends with toothpicks or kitchen twine to hold the herbs in place.

   2 minutes

   Banana leaves prevent burning and infuse the fish with a gentle aroma.

4. 4

   Preheat a grill (charcoal preferred for authenticity) to medium-high heat. Place the wrapped fish directly on the grill.

   3 minutes

   If using a gas grill or oven, ensure medium-high heat for proper charring.