Half Shell Fish
Bob Cook, Edmund’s Oast, Charleston, S.C.
1 ½ tbsp. (25g) fresh turmeric, chopped
3 tbsp. (45g) galangal, chopped
1 ½ tsp. chopped garlic
4 medium shallots, chopped
2 Thai chilis, ribs and seeds removed, or more if you like it spicy
2 tbsp. fish sauce
3 tbsp. honey
1lb/450g Greek yogurt
2 tbsp. Dill, chopped
3 scallions, chopped
2 tsp. turmeric powder
Fresh fish, dressed (guts removed but bones and skin intact, head and tail optional)
- In a blender, combine fresh turmeric, galangal, garlic, shallot, chilis, fish sauce, and honey. Blend VERY well on high until it is a smooth paste. Combine paste with yogurt, dill, scallion and turmeric powder and use immediate or refrigerate up to two weeks.
- Spread 3 tbsp. yogurt mix on fresh skin on fish (i.e. redfish or other white, fleshy fish) per side and marinate for 8-24 hours.
- When ready to grill, place fish skin side up on hottest area of a even fire for 2 minutes. Flip to skin side down and move to a more medium heat area of the grill and cook for 3-6 more minutes depending on size or until cooked through.