Thai-inspired Smoked Lemongrass Fish

Method19 steps · about 30 min

1. 1

   Step 1: Ask the fishmonger to gut and clean the whole mullet while leaving its scales on. Check the cavity for remaining innards or blood clots, remove them without splashing raw seafood around the sink, and pat dry. Keep refrigerated until preparation.

   Uses 1 large whole grey mullet, gutted with scales left on

2. 2

   Step 2: Make two deep cuts inside the belly cavity, one on either side of the central bone, to let the stuffing reach the flesh. Pat dry and keep cold while preparing the aromatics.

   Uses Only cleaned gutted fish, excluding discarded innards

3. 3

   Step 3: Wash the lime leaves, lemongrass (1 stalk), peeled garlic, chillies and lemon (½) exterior. Drain well.

   Uses 6–8 Thai lime leaves · 1 stalk lemongrass · 4–5 cloves garlic · 2 bird’s-eye chillies (chilli padi) · ½ lemon, juice for the stuffing · Clean water, as needed to wash the lime leaves, lemongrass, garlic, chillies and lemon exterior

4. 4

   Step 4: Cut the washed lime leaves into thin strips.

   Uses Only washed Thai lime leaves, excluding the other aromatics and rinse water

5. 5

   Step 5: Slice the washed lemongrass and garlic diagonally into thin slices.

   Uses Only washed lemongrass and garlic, excluding the other aromatics and rinse water

6. 6

   Step 6: Cut the washed chillies into small pieces.

   Uses Only washed bird’s-eye chillies, excluding the other washed ingredients

7. 7

   Step 7: Combine the lime-leaf strips, sliced lemongrass and garlic, chopped chillies and pinch of stuffing salt. Add the optional galangal strips if using.

   Uses Sliced lime leaves · Sliced lemongrass and garlic · Chopped chillies · 1 pinch salt, for the stuffing · 1 thumb-sized piece galangal (blue ginger), optional, cut into strips

8. 8

   Step 8: Squeeze the juice from the washed half lemon into the aromatic mixture, keeping seeds and peel out, and mix well.

   Uses Aromatic stuffing mixture · Only washed half lemon for stuffing juice, excluding the other washed ingredients

9. 9

   Step 9: Fill the fish’s belly cavity and internal cuts with the prepared lemongrass mixture. Work promptly and begin cooking as soon as the fish is stuffed.

   Uses Prepared raw gutted fish with deepened belly cuts · Prepared lemon-aromatic stuffing

10. 10

    Step 10: Use a sturdy wok suitable for dry high-heat cooking. Spread the first 2 tbsp coarse salt into a strip about 2 inches wide and as long as the fish. Turn the heat to high and ventilate the kitchen.

    Uses 2 tbsp coarse salt, for the first cooking bed

11. 11

    Step 11: Lay the stuffed fish on the salt bed and press gently with a spatula to spread the salt evenly under it. Keep the fish unwrapped.

    Uses Stuffed raw whole fish · Heated first coarse-salt bed

12. 12

    Step 12: Cover the wok and cook over high heat for the author’s 5-minute first-side guide. Stay nearby and watch the heat and smoke.

    Uses Stuffed fish on the first heated salt bed

13. 13

    Step 13: At the end of the first-side guide, lift the fish out onto a heat-safe plate without scraping off the salt or removing the salt already in the wok. Continue the second side immediately.

    Uses Only first-side cooked fish, excluding the salt bed remaining in the wok

14. 14

    Step 14: Spread the remaining 2 tbsp coarse salt in the wok in a similar strip, leaving the original salt in place.

    Uses Remaining 2 tbsp coarse salt, for the second bed · Only retained first salt bed in the wok, excluding the lifted fish

15. 15

    Step 15: Turn the fish over onto the fresh salt bed and press gently. Cover and cook over high heat for the author’s further 5-minute guide. Check the thickest flesh reaches 63°C (145°F), is opaque and separates easily with a fork; continue cooking as needed for the fish’s size.

    Uses First-side cooked stuffed fish · Second coarse-salt bed

16. 16

    Step 16: Once cooked through, lift the fish onto a clean serving plate, leaving the coarse cooking-bed salt behind.

    Uses Only fully cooked stuffed fish, excluding the coarse salt beds

17. 17

    Step 17: Use a sharp knife to cut through the scaled skin along the back. With a knife and fork, fold the skin toward the belly to expose the flesh. Avoid dragging salt crystals into the flesh; discard the skin and scales rather than eating them.

    Uses Cooked fish on the serving plate

18. 18

    Step 18: After serving the first side, turn the fish over and open the skin on the other side in the same way. Remove bones carefully while portioning the flesh.

    Uses Cooked fish after opening the first side

19. 19

    Step 19: Serve the cooked fish promptly. If desired, squeeze the separate optional serving half lemon over the flesh.

    Uses Only edible cooked fish and selected aromatics, excluding bones, skin, scales and excess salt · ½ additional lemon, optional, to squeeze over the cooked fish