Thursday, 4 November 2021

Fish in a Thai Sauce

 Grilled Fish in a Thai Sauce


A favourite of the family, we often prepared this rather simple dish to serve as a side with Thai curry or noodles. Traditionally in Eastern culture whole fish is always used. It is the head, skin and bone that gives the fish its flavour and prevents it from drying. You could also use large filleted sides if you prefer.

While I prepared this in the oven, you may use your grill or even deep fry it whole, especially if you like the fish skin crisp. Either way its delicious. 

Sea bass, red snapper, ramus, sea bream, pomfret are some of the fish we generally used. Fresh fish is recommended. 

                                       

      Whole Sea bass with leeks, green onions, fresh ginger and kaffir lime leaves, oven grilled .

                                  

 

 Serves 4                                             

Wash and pat dry a 2lb whole fish of choice. Slit on both sides, rub with salt and sesame or peanut oil and keep aside for 10 minutes.

  

The Marinade; In a bowl mix together

8 tbsp sweet chilli sauce

6 tbsp  fish sauce

2-4 red Thai birds eye chillies - finely chopped

1 tsp tamarind paste

4 tsp palm sugar

1 tsp fresh ginger - crushed

 1 tsp fresh galangal - crushed

 

Rub half the marinade generously ( about half of the quantity ) on to the fish and cook in a preheated 350 F/180 C oven for 20-30 minutes till done. This can be done on a grill too. 

In a pan heat a teaspoon of sesame or peanut oil. Saute` on a high flame very quickly, the thinly sliced vegetables of choice - red and yellow peppers, leeks and green onions. Keeping it crisp. Pile onto serving plate. 

Boil down the remaining half of the marinade until it is a sticky sauce, pour over the fish and serve immediately.

 Alternatively - as in the picture above

Toss the rest into the prepared vegetables and top the fish with it. Cook this together with the fish. The skin of the fish will not be crisp using this method.

 

 Tips

Tamarind, galangal and lemon grass are all available in pre-packaged sachets and tubes. 

Adding a kaffir lime leaf and or lemon grass gives added flavour. 

Palm sugar can be alternated with brown sugar.

 

 

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