Preparation:
Remove the tough, outer layers of the lemon grass. Cut the tops of the lemon grass and discard. Use only the fresh, aromatic bottoms and root. Using a sharp knife, mince the lemon grass and place in a bowl. Add the remaining marinade ingredients and mix well.
Place a piece of foil large enough to enclose the fish completely on a flat surface. Carefully spread out 1/3 of the marinade inside the cavity of the fish, and top with the remaining marinade. Wrap the foil around the fish, making a neat packet.
Marinate in the refrigerator overnight or for 1 hour at room temperature.
Place the fish on the grill over medium-hot coals.
Cook on one side for 15 minutes. Gently flip the package over and cook for 15-20 minutes, or until the fish is just opaque all the way through. Do not overcook the fish or it will be tough and dry. Unfold the foil and serve the fish immediately. |
