Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.
- 2 tablespoons coarsely chopped peeled fresh turmeric or 1½ tsp. ground turmeric
- ½ teaspoon kosher salt, plus more
- 1 medium shallot, finely chopped
- 4 scallions, coarsely chopped
- 1 Fresno chile, with seeds, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 tablespoon finely chopped lemongrass
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 6 4-oz. skin-on snapper, seabass, grouper, or mahi-mahi fillets
- 12 ti, banana, or turmeric leaves, plus more for serving (optional)
- Cooked rice and lime wedges (for serving)
Pound garlic, turmeric, and ½ tsp. salt in a mortar and pestle to a coarse paste (alternatively, pulse in a food processor). Transfer to a large bowl and mix in shallot, scallions, chiles, lemongrass, sugar, lime juice, fish sauce, and 2 Tbsp. water. Season fish with salt and toss to coat in marinade. Let sit at room temperature 1 hour, or cover and chill up to 4 hours.
Prepare grill for medium-high heat. Keeping marinade on fish, place each fillet between 2 ti leaves or 2 sheets of foil and grill until cooked through, about 5 minutes per side (thicker fillets will take longer).
Transfer fish to a platter lined with more ti leaves, if using. Serve with rice and lime wedges.