Food and lifestyle photographer and blogger Madeline Lu shares her summer-perfect grilled rosefish recipe. Serve up in pure white plates with an interesting texture (à la the Palm Set by Michael Aram) and accent with refreshing summer salads.
4 large banana leaves
3 tablespoons vegetable oil
1 1-1.5kg whole rosefish
2 lemongrass stalks
1 chilli, finely chopped
2 spring onions, chopped into thin rings
1 small shallot, finely chopped
1 knob of ginger (2 cm long), chopped into matchstick sizes
2 tbsp fish sauce
Salt and freshly ground pepper
Step by Step:
1. Light a charcoal grill or preheat the oven to 220°C. Spread the banana leaves on a flat surface and brush lightly with 1 tbsp of oil. Clean the fish thoroughly, and pat the fish dry with paper towels. Cut large slits on both sides of the fish. Rub inside and outside of the fish with salt.
2. Brush with the remaining oil on both side. Scatter around lemongrass, chilli, spring onions, ginger, and shallot over the fish. Add pour the fish sauce over the fish and season with pepper. Fold up the banana leaves like an envelope to enclose the fish. Can use a toothpicks or cooking strings to secure the banana leaves.
3. Put in over the grill or in the oven for about 35-45 minutes until the fish is cooked through. Serve hot with cooked potatoes (with fresh dill).