Lunch

Cá Nướng Mắm Tắc: Charred Whole Black Seabass with Fermented Black Soybean Emulsion & Crispy Garlic Rice

Name: Cá Nướng Mắm Tắc: Charred Whole Black Seabass with Fermented Black Soybean Emulsion & Crispy Garlic Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 whole black seabass (1.5–2 pounds), gutted and scaled; Kosher salt and white pepper; 3 tablespoons fermented black soybeans (mắm tắc or similar), rinsed; 6 garlic cloves, smashed; 2 tablespoons neutral oil; 2 tablespoons fish sauce; 2 tablespoons lime juice (fresh); 1 tablespoon palm sugar; 1 bird's-eye chili, minced; 1 tablespoon water; 1.5 cups cooked jasmine rice; 3 scallion greens, minced; 2 tablespoons rendered garlic oil (from charring below); 1 teaspoon white sesame seeds; Cilantro leaves for garnish

A whole black seabass is dry-brined and grilled hard over high heat until the skin shatters and blisters with char while the interior stays impossibly moist. The fish is dressed with a hand-emulsified sauce built from fermented black soybeans, charred garlic, lime, and fish sauce—a sauce so layered it deserves its own course. Crispy garlic rice on the side soaks up every precious drop.

826calper serving 69gprotein 48gcarbs 39gfat 20min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this