Grilled fish is a great dish to eat outdoors. It is also a healthy way of cooking fish because you don’t add oil and just let the fish cook in its own juices. This recipe is a Thai version of grilled fish. The fish is coated with a salt and flour mixture. The scales are kept intact. Once cooked, the scales turn crusty and golden, but the fish flesh is juicy, tender, and mouthwateringly delicious. Perfect to pair with steamed rice. This recipe also includes a simple sauce that sums up Thai flavors: sweet, spicy, and sour.
• 2 whole fish (scales intact)
• Half a kilo of salt
• 2 tbsp of all-purpose flour
• 1 tbsp of water
• 4 to 6 stalks of lemongrass
• Few kaffir lime leaves
• 6 tbsp of fresh lime juice
• 3 tbsp of water
• 2 tbsp of fish sauce
• 1 tbsp of sugar
• Half a tsp of salt
• 15 cloves of garlic
• 20 Thai bird chilies
This recipe takes 1.5 hours to make. Serves 2 to 3.
Remove the guts of the fish from the gills without slicing open the belly.
Preheat your charcoal.
Rinse the fish and pat dry.
Beat lemongrass stalks to release the flavors. Insert them inside the fish through the mouth.
Stuff kaffir leaves inside the fish through its mouth.
In a pan or big bowl, mix together salt, all-purpose flour, and water.
Place the fish in the pan or bowl. Rub and pat the salt mixture on the entire fish.
Make sure your charcoal is on low heat.
Place the fish on the grill.
Turn the fish after around 15 minutes. Grill all sides of the fish until scales turn crusty and golden.
Once cooked, carefully lift the skin off the fish to reveal the flesh.
To make the sauce, pound peeled garlic and bird chilies.
Season with salt, lime juice, water, fish sauce, and sugar.
Mix well until sugar is dissolved.
Dip the fish flesh into the sauce.
Ideas And Tips:
• If you decide to use a smaller fish, the cooking time may differ.
images – https://www.youtube.com/watch?v=TuZ_0A97xRU