3️⃣ Grill the Fish
- Preheat the grill to medium-high heat (around 400°F / 200°C). Lightly oil the grill grates to prevent sticking. A clean, well-oiled grill ensures the fish cooks evenly and releases easily once done.
- Place the turbot on the grill and cook for about 8–10 minutes per side, depending on thickness. Use two wide spatulas to carefully flip the fish halfway through. The flesh should turn opaque, flake easily, and release a mild, buttery aroma when done.
- During the last 3 minutes on each side, brush the turbot generously with the prepared chili garlic sauce. The heat will caramelize the honey and deepen the flavors, creating a beautiful glaze over the fish.
4️⃣ Serve and Garnish
- Transfer the grilled turbot carefully onto a wooden board or serving platter. Spoon or drizzle extra chili garlic sauce over the top for an added layer of flavor.
- Garnish with fresh cilantro and serve alongside lemon wedges for brightness and contrast. The citrus will cut through the richness of the sauce and enhance the delicate fish flavor.
Serving Tips
Serve the turbot whole for a dramatic presentation, allowing diners to flake off tender portions directly from the bone. Pair with steamed jasmine rice or a crisp green salad to balance the spice and sweetness. A chilled glass of white wine or sparkling water with lime complements the bold flavors beautifully.
Chef’s Notes
- For the best results, make sure the fish is fresh and cooked just until the flesh easily flakes — overcooking can make it dry.
- Adjust the level of chili heat to your preference; mild red chilies create balance, while Thai chilies bring a more intense spice.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to one week and used as a marinade or dipping sauce for grilled meats and vegetables.
🔥 With its caramelized glaze, tender flesh, and punchy sauce, this Whole Grilled Turbot with Chili Garlic Sauce captures the essence of bold, balanced cooking — simple ingredients elevated by perfect technique and contrast.
