🐟 Whole Grilled Turbot with Chili Garlic Sauce

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Here’s a full, beautifully written recipe for Whole Grilled Turbot with Chili Garlic Sauce — perfect for a restaurant-style dinner at home 🐟🔥

Serves: 2–3
Prep Time: 15 minutes
Cook Time: 20 minutes

This dish features a whole turbot, grilled to perfection with crispy skin and tender, flaky flesh, served with a spicy, tangy chili garlic sauce that elevates every bite.

Ingredients

For the Fish:

1 whole turbot (about 2–3 pounds), cleaned and scaled

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

2 lemons, sliced

Fresh herbs for stuffing (optional: thyme, parsley, or cilantro)

For the Chili Garlic Sauce:

3 tablespoons vegetable oil

4–5 garlic cloves, finely minced

2–3 fresh red chilies, minced (adjust to taste)

2 tablespoons soy sauce

1 tablespoon rice vinegar or lime juice

1 teaspoon sugar

1/4 cup water

Optional: chopped green onions for garnish

Instructions

Step 1: Prep the Fish

  1. Rinse the turbot under cold water and pat dry with paper towels.
  2. Make 2–3 diagonal slashes on each side of the fish to help it cook evenly.
  3. Rub the fish inside and out with olive oil, salt, and pepper.
  4. Stuff the cavity with lemon slices and fresh herbs if using.

Step 2: Make the Chili Garlic Sauce

  1. In a small pan, heat vegetable oil over medium heat.
  2. Add garlic and chili, sauté for 1–2 minutes until fragrant (do not burn).
  3. Stir in soy sauce, rice vinegar, sugar, and water.
  4. Simmer for 2–3 minutes, then remove from heat. Keep warm.

Step 3: Grill the Turbot

  1. Preheat the grill to medium-high.
  2. Lightly oil the grill grates to prevent sticking.
  3. Place the turbot on the grill and cook for 10 minutes per side, depending on size.

Fish is done when the flesh flakes easily with a fork and the skin is crispy.

Step 4: Serve

  1. Transfer the grilled turbot to a serving platter.
  2. Pour the chili garlic sauce evenly over the fish.
  3. Garnish with chopped green onions and extra lemon slices if desired.

🌟 Tips for the Perfect Grilled Turbot

Don’t overcook — turbot is delicate, and overcooking will make it dry.

Whole grilling locks in moisture and flavor better than fillets.

Adjust the heat of the sauce to your taste — add fewer chilies for mild flavor or more for extra kick.

🍽️ Serving Suggestions

Serve with steamed jasmine rice or crispy roasted potatoes.

Pair with grilled vegetables or a fresh cucumber salad for balance.

A light white wine, like Sauvignon Blanc or Chardonnay, complements the fish beautifully.

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