Grilled Fish in a Thai Sauce
This simple dish was frequently served as a side dish with Thai curry or noodles. Traditionally, in Eastern culture, whole fish are always used. It is the head, skin, and bones that give the fish its flavour and prevent it from drying out. 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, it's delicious.
Sea bass, red snapper, ramus, sea bream, and pomfret are some of the fish we generally use. Fresh fish is recommended.
Whole Sea bass with leeks, green onions, fresh ginger and
Wash and pat dry a 1 kg/ 2 lb whole fish of choice. Slit it on both sides.
Set it aside for 10 minutes after rubbing it with salt and sesame oil or peanut oil.
For the marinade, mix together in a bowl
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 freshly crushed ginger
1 tsp freshly crushed galangal
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 a serving plate.
Boil down the remaining half of the marinade until it is a sticky sauce. Pour over the fish and serve immediately.