Barramundi chargrilled in betel leaves

Barramundi chargrilled in betel leaves

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

You may have tried betel leaves in Thailand, served raw to accompany certain dishes. In Vietnam, we like to stir-fry or grill betel leaves, as they release a wonderful sweet incense-like aroma into dishes. You can often find fresh betel leaves at your local Asian market.

Ingredients

Quantity Ingredient
1 whole barramundi, cleaned and gutted, about 600–700 g
ground white pepper, for seasoning
bunch betel leaves
1 long red chilli, julienned
4 spring onions, finely shredded

Dressing

Quantity Ingredient
10 cm knob fresh ginger, peeled and chopped
4 large garlic cloves, peeled and chopped
1 red chilli, chopped
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar

Method

  1. To make the dressing, pound the ginger, garlic and chilli to a paste using a large mortar and pestle. Transfer to a mixing bowl, add the remaining dressing ingredients and 125 ml water. Mix well to dissolve the sugar and set aside.
  2. Generously season both sides of the fish with sea salt and white pepper. Heat a chargrill to medium heat. Cover the grill with enough betel leaves so that the bottom side of the fish will be protected when placed on the grill.
  3. Chargrill for 12–15 minutes, depending on the size of the fish. When turning the fish over, replace the charred betel leaves with fresh ones, then chargrill for a further 12–15 minutes, or until cooked through.
  4. Transfer the fish to a serving platter. Drizzle the fish with the dressing, garnish with the chilli and spring onion and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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