📝 About This Recipe
Hailing from the lush, tropical borderlands of Yunnan province, this dish captures the soul of Dai minority cuisine with its vibrant, herbaceous profile. A whole fish is butterflied and stuffed with a pungent, aromatic paste of lemongrass, cilantro, and fiery chilies, then grilled until the skin is blistered and the flesh is infused with citrusy smoke. It is a masterclass in the 'fresh, spicy, and fragrant' philosophy that makes Southwestern Chinese cooking so addictive.
🥗 Ingredients
The Fish
- 1 piece Whole Tilapia or Sea Bass (approx. 1.5 - 2 lbs, cleaned, scaled, and butterflied from the belly)
- 1 tablespoon Shaoxing Wine (for rubbing the fish)
- 1/2 teaspoon Salt (to season)
The Aromatic Stuffing
- 3 stalks Fresh Lemongrass (tender white parts only, finely minced)
- 1 bunch Fresh Cilantro (stems and leaves, finely chopped)
- 4-5 leaves Sawtooth Coriander (Culantro) (optional, finely chopped for authentic Yunnan flavor)
- 6 cloves Garlic (minced)
- 1 inch knob Ginger (peeled and minced)
- 3-5 pieces Thai Bird's Eye Chilies (finely chopped; adjust to heat preference)
- 3 stalks Scallions (finely chopped)
Seasoning & Binding
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Sugar
- 2 tablespoons Vegetable Oil (plus extra for brushing)
For Wrapping
- 2 feet Cotton Kitchen Twine (to tie the fish)
- 2 stalks Lemongrass Stalks (smashed, used as 'ribs' to hold the fish closed)
👨🍳 Instructions
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1
Rinse the fish under cold water and pat it extremely dry with paper towels. Ensure the fish is butterflied so it can open flat like a book.
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2
Rub the inside and outside of the fish with Shaoxing wine and salt. Set aside to marinate for 15 minutes while you prepare the aromatics.
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3
In a medium bowl, combine the minced lemongrass, cilantro, culantro, garlic, ginger, chilies, and scallions. Mix thoroughly.
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4
Add the fish sauce, lime juice, sugar, and 2 tablespoons of vegetable oil to the aromatic mixture. Stir until it forms a chunky, wet paste.
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5
Open the fish flat and spread the aromatic paste evenly across the entire interior surface, pressing it down slightly to adhere.
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6
Fold the fish back together, trapping the aromatics inside. Place the two smashed lemongrass stalks along the outside length of the fish to act as supports.
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7
Secure the fish by tying it tightly with kitchen twine at 2-inch intervals. This prevents the stuffing from falling out during flipping.
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8
Preheat your grill to medium-high heat (about 400°F/200°C). If using a charcoal grill, wait until the coals are covered in light grey ash.
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9
Generously brush the exterior of the fish with vegetable oil to prevent sticking.
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10
Place the fish on the grill. Cook for 8-10 minutes on the first side without moving it, until the skin is charred and releases easily from the grates.
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11
Carefully flip the fish using two large spatulas. Grill for another 7-9 minutes on the second side until the meat is opaque and flakes easily near the bone.
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12
Remove from the grill and let the fish rest for 5 minutes. Snip the twine and remove the exterior lemongrass stalks before serving.
💡 Chef's Tips
Use the freshest lemongrass possible; if it's woody, use only the innermost core. To prevent sticking, ensure the grill grates are scrubbed clean and well-oiled before placing the fish down. If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully. Don't be afraid of the char; the blackened bits of lemongrass and garlic provide the signature 'Yunnan' smoky flavor. For an extra authentic touch, wrap the entire stuffed fish in a banana leaf before grilling to steam it in its own juices.
🍽️ Serving Suggestions
Serve with a side of sticky rice (glutinous rice) to soak up the aromatic juices. Pair with a cold, crisp Lager or a dry Riesling to cut through the spice. Accompany with a Yunnan-style dipping sauce made of lime juice, fish sauce, and toasted chili flakes. Serve alongside a refreshing smashed cucumber salad with garlic and black vinegar. A side of grilled seasonal greens like bok choy or gai lan completes the meal.