Vietnamese Grilled Fish

Instructions

1. Prepare the fish
   Score the fish on both sides with 3-4 diagonal cuts about 1/2 inch deep. This helps the marinade penetrate and ensures even cooking.
2. Make the marinade
   In a bowl, combine the minced lemongrass, garlic, fish sauce, lime juice, brown sugar, half of the chopped chilies, and vegetable oil. Mix well until the sugar dissolves completely.
3. Marinate the fish
   Rub the marinade all over the fish, making sure to get it into the scores and cavity. Place in a shallow dish, cover, and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
4. Prepare the grill
   Preheat your grill to medium-high heat (about 400°F/200°C). Oil the grates well to prevent sticking. If using a charcoal grill, build a medium-hot fire.
5. Grill the fish
   Place the fish on the preheated grill. Cook for 5-7 minutes per side, or until the flesh is opaque and flakes easily with a fork. The skin should be crispy and slightly charred.
6. Prepare the herb platter
   While the fish is grilling, arrange the fresh cilantro, mint leaves, bean sprouts, and cucumber slices on a serving platter. This fresh herb plate is a traditional Vietnamese accompaniment.
7. Serve
   Transfer the grilled fish to the serving platter with the herbs. Garnish with the remaining chopped chilies and additional cilantro. Serve immediately with lime wedges and additional fish sauce on the side.