Dinner
Cá Nướng Sả Ớt
A whole sea bream is enveloped in a fragrant paste of minced lemongrass, garlic, and Thai chilies, then grilled over charcoal until the skin blisters and blackens while the flesh stays impossibly tender. Served with a spicy chili oil, charred lime, and a cascade of fresh herbs, this is the essence of Vietnamese coastal cooking—theatrical, aromatic, and deeply satisfying.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Air Fryer Chicken Breast Recipe 20 min
- Air Fryer Tofu Recipe 35 min
- Almond Flour Pancakes Recipe 22 min
- Zucchini Lasagna Recipe 70 min
- Sheet Pan Salmon Recipe 22 min
- Roasted Vegetables Recipe 45 min
- Zucchini Noodles Recipe 20 min
- Vegetable Soup Recipe 55 min
More recipes using lemon
Cook these next
They reuse what this recipe already has you buying.
Bún Chả Tôm—Grilled Shrimp & Charred Herb-Scallion Paste over Rice Vermicelli with Caramelized Pork Jowl
Lunch · 1066 cal
Bánh Cuốn Tôm Nướng
Snack · 405 cal
Cá Nướng Riêu Cua – Charred River Fish with Blue Crab Bisque, Charred Vegetables & Fermented Anchovy Oil
Lunch · 892 cal
Laap Neua (Beef Larb) en Papillote with Charred Lettuce Cups & Crispy Garlic Tuile
Lunch · 1030 cal
Bún Chả Tôm—Charred Shrimp Over Noodles With Herb Garden
Lunch · 782 cal
Cá Nướng Lá Chanh với Cơm Chiên Tỏi
Dinner · 805 cal
