Cas­sia’s whole grilled branzino

50 min­utes. Serves 1 to 2

Los Angeles Times - - FOOD & DINING -

1 tea­spoon (3 grams) turmeric pow­der 1 scant ta­ble­spoon (10 grams) fish sauce 5 to 6 large cloves (32 grams) gar­lic 10 to 12 (15 grams) Thai chiles, stemmed Scant 1/2 cup (100 grams) canola oil 1¼1 ½ pound branzino, ver­te­brae and bones re­moved; head and tail in­tact; but­ter­flied Fresh herbs, such as cilantro, mint, dill, and laksa leaf sprigs, for gar­nish Lime wedges, for serv­ing Olive oil, good qual­ity for fin­ish­ing

Us­ing a blender, purée the turmeric, fish sauce, gar­lic, chiles and oil. Brush the mari­nade onto the but­ter­flied fish and set aside for 30 min­utes to al­low the fla­vors to in­fuse the fish.

Heat a grill or grill pan over medium-high heat un­til hot. Grill the fish, skin-side down, un­til the skin is brown and blis­tered, about 4 min­utes. Care­fully flip the fish over and con­tinue to cook un­til the flesh is barely cooked through, an ad­di­tional 2 to 4 min­utes.

Plate the fish, gar­nish­ing with the herb sprigs and a driz­zle of olive oil. Serve im­me­di­ately, with lime wedges on the side. Note: Adapted from Cas­sia Restau­rant in Santa Mon­ica. SOS RE­QUESTS: Send Culi­nary SOS re­quests to noelle.carter @la­times.com or Culi­nary SOS, Food sec­tion, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please in­clude your name, phone num­ber and city of res­i­dence.

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