For those of you who follow me on Instagram (and other forms of social media) you may have noticed pictures from last weekend featuring a whole Red Snapper. Then you may have noticed there were no “dinner is served” pictures or blog posts produced. The explanation for that is simple… I completely messed up cooking the Red Snapper and the end result was a disaster. Well, I am a man of conviction and do not give up easily. So, last night I went back to my local Whole Foods and picked up some Yellowtail Snapper and came up with this dish. I am happy to report that the dinner was a success and this time I am able to write about the experience. Now sit back, grab a cold Singha, and enjoy this recipe for Big Green Egg Thai Red Chili Garlic Yellowtail Snapper!
Big Green Egg Thai Red Chili Garlic Yellowtail Snapper
For the marinade I grabbed soy sauce, fish sauce, oyster sauce, Thai red chili paste, garlic, lime, and brown sugar.
Mix all the ingredients together to give you the perfect marinade for this grilled fish.
Take the whole fish (cleaned and descaled at the store) and cut slits crosswise 1″ apart on both sides of the fish. Pour 2/3 of the marinade on to the fish rubbing it in the slits you just cut.
As the fish marinates set up the Big Green Egg by preheating to 350°.
I use a 2-tier swing rack from Ceramic Grill Works to provide my raised grid for grilling the fish. Oil the grill grate generously before placing the fish on so the skin does not stick.
Depending on the thickness of your fish you want to grill for 7-10 minutes per side. You will know when it is done as the flesh turns opaque and flakes easily.
You can use the 1/3 reserved marinade to add to the fish as it cooks or save it for later to put on the fish as it is served (for this cook I chose the second option).
Pull the fish from the grill and get ready to serve.
I served the fish with the remaining marinade, steamed white rice, and Asian cucumber salad.
- 1 whole red snapper or 2 whole yellowtail snappers (descaled and cleaned)
- 1 c chopped fresh cilantro
- Lemon slices
- 5 Tbsp oyster sauce
- 5 Tbsp soy sauce
- 12 cloves garlic, minced
- 2 Tbsp fish sauce
- 3 Tbsp brown sugar
- ¼ tsp black pepper
- 1 Tbsp lime juice
- 1 Tbsp Thai red chili sauce
- Mix all the ingredients for the marinade in a bowl (whisk)
- Cut slices crosswise in the fish 1" apart on each side
- Rub ⅔ of the marinade in to the fish cavity and the slices
- Preheat the BGE to 350°
- Cook raised direct for 7-10 minutes per side
- Serve with the reserved marinade, lemon and chopped cilantro