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Whole Roast Fish With Lemongrass and Ginger
Isabella

Whole Roast Fish with Lemongrass and Ginger

This Whole Roast Fish with Lemongrass and Ginger is fragrant, vibrant, and deeply satisfying. Whole fish are roasted at high heat with an aromatic coconut-based marinade infused with lemongrass, ginger, citrus, and herbs, creating a restaurant-worthy dish that’s surprisingly approachable at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

Whole Fish
  • 2.5 lb whole fish, scaled and cleaned about 3 whole branzino or similar mild white fish
  • 6 tbsp neutral oil such as grapeseed or canola
  • 1.5 tbsp kosher salt
Lemongrass–Ginger Marinade
  • 1 stalk lemongrass, finely chopped tough outer layers removed
  • 2 inch fresh ginger, chopped scrubbed
  • 4 scallions greens sliced, whites reserved
  • 1 scotch bonnet chile seeded for less heat if desired
  • 1 shallot, chopped
  • 1 lemon zest from 1 lemon
  • 0.5 tsp ground turmeric
  • 0.5 cup full-fat coconut milk
Stuffing & Finishing
  • 1 lemon, sliced rounds and wedges
  • 10 sprigs fresh cilantro cut crosswise

Method
 

  1. Preheat the oven to 425°F (220°C). Pat the fish dry and place on a sheet pan. Cut two diagonal slits on each side of the fish. Drizzle with half of the oil and season inside and out with the salt.
  2. Pound the lemongrass and ginger in a mortar until fragrant. Add scallion greens, chile, shallot, and lemon zest, pounding until juicy. Stir in turmeric and coconut milk to form a thick marinade.
  3. Spread the marinade generously over the fish, pressing it into the slits. Spoon some marinade into each cavity, then stuff with lemon slices, scallion whites, and cilantro. Drizzle with remaining oil.
  4. Roast for 22–25 minutes, rotating the pan halfway through, until the fish is opaque and flakes easily. Serve immediately with lemon wedges.

Notes

This recipe is naturally gluten-free. Avoid overcooking to keep the fish moist—remove from the oven as soon as it flakes easily. For crispier skin, broil for the final 2 minutes while watching closely.