- 2 whole fish, about 2lbs each, scaled, gutted, and fins removed
- 2 teaspoons kosher salt
- 2 teaspoon freshly ground black pepper
- 2 lemongrass stalks
- 6 sprigs cilantro
- 6 slices fresh ginger
- 4 sprigs fresh mint
- 4 slices of lime
- 2 banana leaves
- 1 tablespoon olive oil
Using a sharp pairing knife, cut three slits in the skin on both sides of each fish. Season fish generously inside and out with salt and pepper. Stuff each fish with an equal amount of lemongrass, cilantro, mint, ginger, and lime slices.
Oil one side of banana leaf and place fish on oiled side. Wrap leaf tightly around fish and tie securely with butchers twine. Repeat with second fish.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill fish over medium-high heat until cooked through and flesh flakes, about 10 minutes per side. Remove from grill.
Let fish rest for 5 minutes, cut open banana leaf and serve with nuoc cham.