Cassia’s whole grilled branzino
50 minutes. Serves 1 to 2
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.