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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen; rinse and pat dry with paper towels. Measure thickness of fish. Sprinkle fish with salt; place in a large sealable plastic bag set in a shallow dish and set aside.
In a small bowl, stir together lime juice, fish sauce (or soy sauce), sesame oil, sugar, ginger, crushed red pepper and garlic. Pour half of the marinade over fish in bag; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. Refrigerate the remaining lime juice mixture separately.
Drain fish, discarding marinade. Place fish on the greased rack of an uncovered charcoal grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
Serve fish with rice noodles (or rice), drizzled with the remaining lime juice mixture. If desired, sprinkle with cilantro.