Grilled Akule Nam Pla

20 min
4 Servings


3/41 lb. akule or opelu (whole)
non-stick cooking spray
1 Tbsp
lemongrass (inner core, minced fine)
1/2 cup
fish sauce
1/4 cup
red wine vinegar
limes (juiced)
1/4 cup
soy sauce
Hawaiian chili peppers (chopped)
1 cup
green onions (chopped)
1 Tbsp
brown sugar
Prep Time:
10 min
Cooking Time:
10 min
Total Time:
20 min


Clean, scale and gut the akule, then season with salt and pepper on each side.

Heat grill or frying pan to a medium high heat. Spray grill or pan with non-stick cooking spray. Grill or fry the fish for 4 to 5 minutes on each side without turning, to insure the skin stays in place.

To prep the lemongrass for use in an uncooked recipe, cut off the end and remove the outside husk. You will use only the very tender inner part of the stalk.

To make the sauce, add the fish sauce, red wine vinegar, lime juice, soy sauce, Hawaiian chili pepper, green onion, lemongrass and brown sugar; stir to combine well.

Plate the cooked fish and top with sauce. Enjoy with your favorite local beer.

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Chef Maka Kwon