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Whole BBQ Fish with Nước Chấm & Herbs


30 minutes

This Vietnamese inspired dish looks impressive and tastes great, with minimal effort. Grill the fish on the BBQ for smoky flavour, and serve with steamed rice and a fresh cucumber salad.

9 Farmdrop products in this recipe


Here’s how you do it

  1. Take the fridge out of the fridge to come to room temperature - this will help prevent the fish sticking to the grill later.
  2. Mix all the ingredients for the sauce in a small bowl, reserve.
  3. Toast the peanuts in a dry pan until golden and rough chop. Reserve.
  4. Pat the fish dry and brush the fish with the fish sauce and sunflower oil.
  5. Grill on a hot griddle pan or on the BBQ (in a fish basket) for 5-6 minutes each side or until the flesh easily comes away from the bone
  6. Serve the fish immediately with the sauce drizzled over the top, roughly torn herb leaves and the chopped peanuts.


  • 1 whole sea bream
  • 1 tbsp sunflower oil*
  • 1 tsp vegan fish sauce

  • 1/2 bunch Thai basil, leaves only
  • 1/2 bunch coriander, leaves only
  • 1/2 bunch mint, leaves only
  • 1 tbsp peanuts

Nước Chấm Sauce

  • 1 tbsp vegan fish sauce
  • 1 tbsp lime juice
  • 1 small clove garlic, minced*
  • 1 tbsp palm sugar (or soft brown sugar)
  • 1 tbsp hot water*
  • 2 tsps Tracklements fresh chilli jam

*from the larder

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe



1 Bunch (min. 15g)



Green Mint

1 Bunch (min. 15g)



Thai Basil

1 Bunch (min. 15g)



Organic Peanuts (Skin On)



Thai Taste

Vegan Fish Sauce

1 Bottle (180ml)


som saa

Artisan Palm Sugar

1 Jar (220g)