Grilled Whole Fish With Red Curry and Coconut

Whole fish with red curry and coconut

Welp, apparently the entire US is battling some sort of end-of-winter type storm right now but the gradual rise in warm spring temps has sparked all kinds of excitement for the upcoming seasons. Spring and summer are looking to be very busy (and fun!) for my family! But between planning birthday parties, going to soccer practice (Side note: is there anything cuter than a bunch of 2 year olds playing sports?), and lounging by the lake (… I guess we’ll have to work some time too), my family is making a point to plan our yearly camping trip as well. I’ve been an avid camper since I was a baby chef and I am so thankful that my wife and munchkin find as much joy in it as I do.

One of the many reasons I love camping is not only the food (it just tastes better outdoors!) but specifically being able to cook on an open flame. My earliest memories involve my dad helping me roast the freshly caught whole fish over the gleaming embers that would eventually char the most perfect s’mores marshmallow. To this day, roasting a whole fish gives me all kinds of wonderful, nostalgic feels. This recipe is an homage to sleeping under the stars, cool summer nights, campfires under tall redwoods with the smell of smoke in the air. (Cuddly woodland creatures are a bonus.)

Serving suggestion: This recipe (including homemade red curry paste) goes well with a large bowl of steamed jasmine rice and my Green Papaya Salad! For a sweet twist, add thinly sliced mango to the salad!!

Ingredients and tools for this recipe:

Print Recipe
Grilled Whole Fish with Coconut Red Curry Sauce
This slightly spicy, slightly sweet grilled coconut and red curry whole fish recipe is an homage to my childhood camping trips. Bonus points if you can catch your own fish and grill it over a campfire!
Prep Time 15 min
Cook Time 10 min
Servings
servings
Ingredients
Whole fish
Red Curry Paste
Prep Time 15 min
Cook Time 10 min
Servings
servings
Ingredients
Whole fish
Red Curry Paste
Instructions
Red Curry Paste
  1. Place all of the curry paste ingredients in a blender or food processor and puree until smooth. Save 1/4 cup for whole fish recipe and place remaining in unused ice tray. Freeze and then place in freezer bag for up to 3 months.
Grilled Whole Fish
  1. Prep fish by making sure the inner cavity is clean and dry. Season cavity with salt. Spread 1-2 tbsp of coconut curry sauce inside cavity. Stuff with ginger, cilantro, and 1 piece of lemongrass. Stuff 1 piece of lemongrass in mouth. Dry outside of fish and season with salt. Drizzle with oil to prevent sticking to grill.
    Whole fish with lemongrass
  2. Preheat grill as you normally would. Grease grate with oil to prevent sticking.
    Whole fish with red curry and coconut on grill
  3. When grill is hot, place fish on grill and cook for 4-6 minutes. Gently turn fish over, spreading 1 tsp of coconut sauce on cooked side of fish. After 4 minutes, flip fish over again baste other side with 1 tsp of coconut sauce. Remove from grill when internal temp is 130 degrees. Serve with rice, mango and green papaya salad, and remaining red curry coconut sauce.
    Whole fish with red curry and coconut
Share this Recipe
 

This site uses Akismet to reduce spam. Learn how your comment data is processed.