Asian cuisine

Medium

Red Snapper Grilled in Betel Leaves

The red snapper is spiced with shallot, garlic, ginger, cilantro and some fish sauce, then wrapped in betel leaf and grilled which brings out more flavor. Betel leaves are a tender green with a fragrant aroma and a slightly bitter taste. It is a sublime taste and can be a perfect quick snack or as an appetizer.

Chef Duc Tran

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 6 min

COOKING TIME: 8 min

TOTAL TIME: 15 min

2 SERVING

Ingredients:

20 count Wild betel leaves (La Lot), washed and pat dry
10.5 oz. Red snapper skinless fish fillet, pin boned
0.5 tsp. Sea salt
0.5 tsp. Pepper
1 tsp. Sugar
1 tbsp. Fish sauce
0.5 tbsp. Ginger, peeled and finely minced
0.5 tbsp. Garlic, peeled and finely minced
0.5 tbsp. Shallot, peeled and finely minced
1 tbsp. Fresh cilantro, finely chopped
3 count Fresh red / green chilies (5g / 0.17oz each)

Directions:

Step 1

Prepare fish fillet: Cut up and roughly chop the fish fillet. Make sure the fish is not minced as we want to keep the crunchy texture.

Step 2

Marinating fish fillet: In a bowl of chopped fish fillet, add minced shallots, minced ginger, minced garlic, chopped cilantro. Season with pepper, salt, sugar and fish sauce. Mix well.

Step 3

Making fish rolls: Spread a betel leaf on a cutting board, shiny side down. Scoop out a spoonful of fish mixture on the leaf. Gently roll up the leaf and fold in both sides. Tuck the stalk into the roll to secure. Repeat until finish.

Step 4

Grilling fish rolls: Heat up an iron grill skillet with some olive oil on medium-low heat. Add in the rolls and grill for 5-7 minutes until all sides are cooked. On the side of the skillet, add some fresh red and green chilies and grilled until charred and fragrant.

Step 5

Plating: On a deep plate, add some mixed veggies such as lettuce, cucumber, cilantro, and basil underneath. Add rice noodles as much as you’d like and place the fish rolls on top. Drizzle on some dipping sauce.