Vietnamese Ginger-Lime Grilled Branzino

Smoky, crisp-skinned branzino meets punchy ginger-lime sauce and a cool cucumber-cilantro salad in this vibrant Vietnamese-inspired feast.

Total time: 50 min
Servings: 3 servings
Estimated total cost: $25
Calories per serving: 390 cal
Grill

Ingredients

whole branzino, scaled and gutted
3 fish (2.89 pounds total)
Organic Long English Cucumber
2 cucumbers
Spice World™ Fresh Peeled Ginger
3 tablespoons, cut into thin matchsticks
Fresh Organic Limes
4 limes, juiced (about 6 tablespoons)
Garlic
2 cloves, finely grated
scallions
6, thinly sliced and divided
fresh cilantro leaves
1 cup
fish sauce
4 tablespoons
granulated sugar
4 teaspoons
fresh red chile
1 small chile, thinly sliced
kosher salt
1 tablespoon
neutral cooking oil
2 tablespoons
water
4 tablespoons
Jules Taylor Sauvignon Blanc New Zealand White Wine
1 bottle, well chilled $19.99

Instructions

1.
Pat 3 whole branzino dry and cut three shallow diagonal slashes into each side. Season the cavities and exteriors evenly with 1 tablespoon kosher salt. Distribute 3 tablespoons ginger matchsticks and 3 sliced scallions among the cavities, keeping the aromatics inside so they do not burn. Brush the fish all over with 1 tablespoon neutral cooking oil.
2.
Make the Vietnamese lime sauce by stirring together:
- 6 tablespoons fresh lime juice from 4 limes
- 4 tablespoons fish sauce
- 4 tablespoons water
- 4 teaspoons granulated sugar
- 2 finely grated garlic cloves
- 1 thinly sliced small red chile
Stir until the sugar dissolves.
3.
Thinly slice 2 Organic Long English Cucumbers and toss them with 3 sliced scallions and 4 tablespoons Vietnamese lime sauce. Refrigerate the cucumber salad while the fish cooks; do not add the cilantro yet.
4.
Preheat a covered grill to medium-high, about 400–425°F. Clean the hot grates, then use long-handled tongs and a folded paper towel to coat them carefully with 1 tablespoon neutral cooking oil.
5.
Arrange the branzino directly on the prepared grates without letting them touch. Cover and grill for 5 to 7 minutes, until the undersides release readily. Turn each fish once using two wide spatulas, cover, and grill for another 5 to 7 minutes. Cook until the flesh is opaque, separates easily from the backbone, and reaches 145°F at the thickest point. If the fish cannot fit without touching, grill them in batches and loosely cover the cooked fish.
6.
Transfer each grilled branzino to its own dinner plate and rest for 2 minutes. Spoon 4 tablespoons Vietnamese lime sauce evenly over the fish. If you opt to steam the fish on another occasion, use a large wok fitted with a bamboo steamer or a roasting pan spanning two burners so all three fish can cook in one layer without overlapping.
7.
Fold 1 cup cilantro leaves into the cucumber salad just before serving. Plate the salad alongside the branzino and serve about 6 tablespoons reserved Vietnamese lime sauce at the table.

Drink pairing: A chilled Sauvignon Blanc balances the smoky fish, salty fish sauce, lime, and fresh herbs.

Wine picks:

Jules Taylor Sauvignon Blanc New Zealand White Wine $19.99 1 bottle, well chilled
Decoy Sauvignon Blanc $17.99 1 bottle, well chilled

Why it works: The dish’s smoky grilled fish, sharp lime, salty fish sauce, ginger, chile, and cilantro call for a very cold, high-acid Sauvignon Blanc with pronounced citrus and herbal lift. Jules Taylor is an especially vivid match, while the richer, more polished Decoy offers a slightly fancier alternative that can stand up to the branzino’s char.

Careme