Main content


  • Phu Quoc Seafood Sauce


  • 1.

    Marinate fish with 2 tablespoons of Phu Quoc Seafood Sauce for 10 minutes.

  • 2.

    Place sliced lime on each side of the fish then wrap the fish in the lotus leaf sealing both ends with tooth picks.

  • 3.

    Char-grill each side for 15 minutes, transfer to a platter then open the leaf by cutting through the middle of one side. (Should look like an opened parcel)

  • 4.

    Garnish with spring onions, dress with remaining Phu Quoc Seafood Sauce and serve with jasmine rice.

  • Phu Quoc Seafood Sauce:

  • 1.

    Place olive oil in a saucepan and bring to medium heat. Add garlic, lemongrass, ginger, spring onions & red shallots, fry until fragrant. Now reduce the heat to low then add fish sauce, sugar, chilli and turmeric and stir for 1 minute. Lastly add lime juice and dill. Turn off heat.

  • 2.

    Use to marinate and add to grilled seafood dishes.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Whole Barramundi Char-grilled in Lotus Leaf - ca nuong la sen.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine