Whole Roast Fish With Lemongrass and Ginger

If you’re searching for a Whole Roast Fish with Lemongrass and Ginger that feels restaurant-worthy yet completely doable at home, this recipe is exactly what you need. Fragrant, vibrant, and deeply satisfying, this dish combines the natural sweetness of whole roasted fish with the bold aromas of lemongrass, fresh ginger, coconut milk, and citrus.

From the very first bite, you’ll notice how the flavors penetrate the flesh thanks to a deeply aromatic marinade and high-heat roasting technique. This is the kind of recipe that looks impressive on the table, fills your kitchen with irresistible aromas, and still feels approachable—even if you don’t cook whole fish often. Whether you’re hosting guests or simply elevating a weeknight dinner, this recipe sets the tone for confident, flavor-forward cooking.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Big flavor, minimal effort – The oven does most of the work while the marinade infuses the fish with bold aromatics.
• Naturally impressive – Serving a whole roasted fish instantly elevates any meal, perfect for entertaining or special occasions.
• Balanced and vibrant – Lemongrass, ginger, turmeric, and coconut milk create a harmony of freshness, warmth, and richness.
• Customizable heat level – Adjust the scotch bonnet chile to suit your spice tolerance without sacrificing flavor.
• Comfort meets elegance – This dish feels cozy and nourishing, yet refined enough to impress guests who think whole fish is “restaurant only.”

What truly sets this version apart is the marinade technique: pounding fresh aromatics releases essential oils that soak deep into the fish, creating flavor from the inside out—not just on the surface.

Ingredients Needed

For the Whole Fish

• 2½ pounds whole fish, scaled and cleaned (about 3 whole branzino or similar mild white fish)
• 6 tablespoons neutral oil (grapeseed or canola work well for high heat)
• 1½ tablespoons kosher salt (Diamond Crystal preferred for even seasoning)

For the Lemongrass–Ginger Marinade

• 1 stalk lemongrass (about 2¼ oz), tough outer layers removed, finely chopped
• 1 (2-inch) piece fresh ginger, scrubbed and roughly chopped
• 4 scallions, green parts sliced, white parts trimmed and left whole
• 1 scotch bonnet chile, chopped (remove seeds for milder heat)
• 1 shallot, peeled and chopped
• Zest of 1 lemon
• ½ teaspoon ground turmeric (adds color and earthy warmth)
• ½ cup full-fat coconut milk (for richness and balance)

For Stuffing & Finishing

• 1 additional lemon, sliced into rounds and wedges
• 10 cilantro sprigs, cut crosswise for stuffing and garnish

How to Make Whole Roast Fish With Lemongrass and Ginger

Step 1: Prepare the Fish and Oven

Preheat your oven to 425°F (220°C). High heat is essential here—it helps the skin crisp while keeping the flesh juicy.
Pat the fish completely dry, inside and out; removing surface moisture encourages better browning. Arrange the fish evenly on an unlined sheet pan. Using a sharp knife, cut two diagonal slits on each side of every fish, spacing them about 2 inches apart. These slits allow seasoning and marinade to penetrate deeply.

Drizzle the fish inside and out with 3 tablespoons of oil, then season evenly with the kosher salt, rubbing it gently into the slits and cavity.

Step 2: Build the Aromatic Marinade

Transfer the chopped lemongrass to a mortar (or traditional asanka) and pound until crushed and fragrant—this step releases essential oils that define the dish. Push it aside, then repeat with the ginger until fibrous and aromatic.

Combine lemongrass and ginger, then add scallion greens and the chopped scotch bonnet chile. Pound again until the mixture looks coarse and cohesive. Add the shallot and lemon zest, crushing until juicy and well blended.

Stir in the turmeric and coconut milk, mixing until you have a thick, spoonable marinade (about 1¼ cups).
Tip: If using a food processor, pulse the aromatics first, then stir in the coconut milk and turmeric by hand for better texture control.

Step 3: Stuff and Marinate the Fish

Slice the zested lemon into 3–4 rounds. Spread the marinade generously over both sides of the fish, pressing it into the slits. Spoon about 2 tablespoons of marinade into each cavity—this flavors the fish from the inside as it roasts.

Stuff each cavity with a lemon slice, one scallion white, and a few cilantro sprigs. Drizzle the tops with the remaining oil.
At this stage, you can roast immediately or let the fish marinate for up to 30 minutes at room temperature, or refrigerate overnight for deeper flavor.

Step 4: Roast to Perfection

Place the sheet pan in the oven and roast for 22–25 minutes, rotating the pan halfway through for even cooking. The fish is done when the flesh turns opaque and flakes easily with a fork, and the skin looks lightly blistered.

Slice the remaining lemon into wedges. Serve immediately while hot and aromatic.

Serving and Storage Tips

Serving Ideas:

• Serve the fish whole on a platter for maximum visual impact, garnished with extra cilantro and lemon wedges.
• Pair with steamed jasmine rice, coconut rice, or a crisp cucumber salad to balance the richness.
• A drizzle of the pan juices over the fish just before serving adds extra moisture and shine.

Storage & Reheating:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a low oven (300°F) covered with foil to prevent drying. Avoid microwaving if possible, as it can toughen the fish.

Helpful Notes

• Fish substitutions: Sea bass, snapper, or trout work beautifully if branzino isn’t available.
• Heat control: Scotch bonnet is powerful—use half or remove seeds for a milder version.
• Crispier skin: For extra crispness, broil the fish for the final 2 minutes, watching closely.
• No mortar? A food processor works, but avoid over-blending; texture matters for even roasting.

Conclusion

This Whole Roast Fish with Lemongrass and Ginger is proof that bold, complex flavors don’t require complicated techniques. With a fragrant marinade, high-heat roasting, and thoughtful stuffing, you get tender, flavorful fish that feels both comforting and impressive. It’s perfect for gatherings, weekend dinners, or anytime you want to elevate your cooking without stress.

If you tried this recipe, I’d love to hear how it turned out—leave a comment and a star rating below. Don’t forget to share your creation on Pinterest or Facebook and tag it so others can be inspired.
What variations did you try—extra herbs, different fish, or more spice? Let us know!

Frequently Asked Questions (FAQ)

Can I use a different type of fish?

Yes. Any whole, mild white fish like snapper, sea bass, or trout works well. Adjust roasting time slightly based on size.

Is this recipe gluten-free?

Absolutely. All ingredients are naturally gluten-free, making it suitable for gluten-sensitive diets.

Can I make this recipe less spicy?

Yes. Remove the seeds from the scotch bonnet or replace it with a milder chile like jalapeño.

Can I prepare the fish ahead of time?

You can marinate the fish up to 24 hours in advance. Keep it covered and refrigerated, then bring to room temperature before roasting.

Why is my fish dry?

Overcooking is the most common cause. Use a thermometer if unsure—the internal temperature should reach about 145°F (63°C) at the thickest part.