Lunch

Cá Nướng (Grilled Whole Fish) with Charred Lime, Bitter Melon & Black Garlic Gastrique

Name: Cá Nướng (Grilled Whole Fish) with Charred Lime, Bitter Melon & Black Garlic Gastrique
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 whole branzino (or sea bream), 350–400g each, gutted and scaled; 4 cloves black garlic, minced; 3 tablespoons fish sauce; 120ml chicken or fish stock; 2 tablespoons palm sugar; 1 tablespoon rice vinegar; 200g bitter melon, halved lengthwise, seeds scooped, thinly sliced; 3 tablespoons neutral oil; Sea salt and white pepper; 2 limes, halved; 4 cloves garlic, thinly sliced; 3 scallions, white parts only, charred in a dry pan; 1 tablespoon sesame oil; Fresh cilantro and Thai basil for garnish; Charcoal and wood for grilling

A whole branzino (or similar), gutted and scored, is grilled over charcoal until its skin crackles and meat stays impossibly moist. Served on a bed of blanched bitter melon and topped with a glossy, deep-savory gastrique made from black garlic, fish sauce, and reduced stock—finished with charred lime and crispy garlic chips.

1271cal 163gprotein 28gcarbs 55gfat 20min prep 45min cook 2serves

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