Grilled Lemongrass Rockfish Hand Rolls with Fresh Herbs

Cooking a whole fish can be easy, especially when it comes cleaned and ready to toss on the grill. Drizzle the fish with Omsom’s zesty Vietnamese-inspired lemongrass glaze, and get ready to wrap and roll!  

What You Get

Limes

Rockfish 

Vietnamese lemongrass BBQ starter 

Rice noodles 

Mint 

Cilantro

Cucumbers

Butter lettuce 

Shredded carrots 

Rice paper wrappers

Peanut sauce 

What You’ll Need

Vegetable oil

Salt and freshly ground pepper

Makes 6 servings

25 minutes active 

25 minutes total 

Step 1

Preheat a gas or charcoal grill to medium-high. Bring a pot of water to a boil. Slice the limes into thin rounds. Remove each fish from the packaging and pat dry with paper towels. Diagonally score the sides of each fish 3 times. Stuff the cavity of each fish with the lime slices and brush all over with vegetable oil. Season with salt and pepper. 

Step 2

When the grill is hot, brush with vegetable oil. Add the fish and cook, uncovered, until the fish is lightly charred and it releases from the grill, 8 to 10 minutes. Flip and continue to cook until the fish is firm and opaque at the center, about 8 minutes more. Brush each fish all over with the lemongrass BBQ starter and transfer to a plate. Tent with foil to keep warm.

Step 3

Meanwhile, add the rice noodles to the boiling water and cook until tender, 3 minutes or according to the package instructions. Drain the noodles and rinse in cold water. Drizzle with 1 tablespoon vegetable oil and toss to separate the strands.

Step 4

Pick the mint leaves and toss the stems. Separate the cilantro into sprigs. Slice the cucumbers into half moons. Fill a bowl with cold water to soften the rice paper wrappers. Trim the butter lettuce and separate the leaves. Line up the wrappers, lettuce, herbs, shredded carrots, cucumbers, noodles, and fish on the counter or table so everyone can assemble their own hand rolls.

Step 5 

To build the hand rolls, working with one wrapper at a time, dip it briefly in the water to soak. Place it on a plate and let the wrapper continue to soften. Set a lettuce leaf on top of the wrapper. Line up pinches of the noodles, mint, cilantro, carrots, cucumbers, and flakes of fish on the wrapper. Fold in the sides, then roll it up snugly, like a burrito. Continue wrapping and rolling to build the remaining rolls. Serve with the peanut sauce for dipping.

Contains: fish, peanuts, crustacean shellfish, soy, tree nuts.