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lemongrass cod recipe

Grilled Lemongrass Cod

Made simple with pre-portioned cod from ButcherBox, this recipe is simple enough for a weeknight dinner and impressive enough to be the star of any dinner party gathering. 
 
5 from 2 votes
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Protein: Fish / Seafood
Cut: Cod
Course: Main Course
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Author: Tara Monsod

Ingredients

For the fish:

  • 1 pound rock cod or Alaskan cod
  • 6 8-inch-square banana leaves OR pieces of aluminum foil
  • 6-12 toothpicks or bamboo skewers soaked

For the marinade:

  • 1/2 cup fresh turmeric chopped
  • 2 stalks lemongrass chopped fine
  • 5 garlic cloves peeled
  • 2 teaspoons ground turmeric
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon chili flake plus more to taste
  • 3/4 cup lemon juice
  • 3 teaspoons fish sauce
  • 1 1/4 cup extra virgin olive oil
  • kosher salt to taste

For the Nam Jim Jaew (Thai chili dipping sauce)

  • ½ cup shallots diced
  • ½ bunch cilantro chopped
  • ½ cup fish sauce
  • ½ cup fresh lime juice from 4-5 limes
  • 1 teaspoon sugar
  • 3 green onion sliced
  • 1 ½ tablespoons toasted rice powder
  • 1 tablespoon crushed red pepper

Garnish

  • ½ cup cilantro leaves
  • ½ cup mint leaves
  • ½ cup Thai basil
  • ½ cup sliced Fresno chilies
  • Lime wedges

Instructions

  • Open cod, drain any excess liquid, and pat dry with paper towels. Cut into six portions. Season lightly with salt.
  • Combine lemongrass marinade ingredients in a blender until smooth. Pour marinade over the fish and make sure all parts are covered with the marinade. Refrigerate for about an hour.
  • Heat your grill to medium heat. Preferably charcoal fire or wood grill if you have them available.
  • Lightly heat each piece of banana leaf over grill to make them pliable to fold to prevent ripping. (If using foil paper, skip to step 4).
  • Place 1 tablespoon of marinade in the center of each banana leaf, followed by 1 piece of fish. Fold banana leaf/foil paper to enclose the fish inside. Use the skewer to keep the banana leaf closed. Repeat with all portions of fish.
  • Place each banana leaf/foil paper-wrapped portion on the grill. Cook for 8-10 min on each side until the fish is steamed and cooked through.
  • While fish is resting, make the Nam Jim Jaew (Thai chili dipping sauce). Combine ingredients in a bowl and mix well.
  • Open each banana leaf/foil paper, add limes and garnish.
  • Serve over rice with dipping sauce.
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