Rosa's Thai Doily Graphic Rosa's Thai Doily Graphic

Salt-grilled whole fish


30 mins

Super Easy

This is one of the easiest recipes to make for your barbecue party.


Rosas Thai grilled whole fish


  • Fish:

  • 1 whole fish, Tilapia or Seabass, descaled

  • A handful of sea salt

  • 2 lemongrass stalks

  • Aubergine dip:

  • 6-8 baby aubergines

  • 5 bird’s eye chilies

  • 5 milder chillies (like the red, green or 'mixed' ones you get in the supermarket)

  • 20 cloves of garlic

  • 3 red onions

  • 1 tablespoon fish sauce

  • 1 tablespoon lime juice

  • ½ teaspoon salt

  • To serve:

  • Leafy green of your choice

  • Thai sweet basil

  • Coriander

  • Rice noodles


  1. Clean the fish thoroughly. Stuff the lemongrass into the stomach. Rub the sea salt liberally on both sides of the fish. Grill until cooked through (2-3 minutes). Set aside and cover with tin foil to keep warm.
  2. For the aubergine dip, grill aubergines, chillies, garlic, and red onions until charred. Smash them all in pestle and mortar into a smooth paste. Add fish sauce, lime juice and salt to flavour the dip.
  3. Serve at room temperature with the aubergine dip, rice noodles and fresh vegetables.


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