| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Fish |
1 |
Servings |
INGREDIENTS
|
|
Any sort of fish; sea bass, mackerel; whiting are good |
| 4 |
tb |
Chopped coriander (including the roots if possible) |
| 2 |
tb |
Chopped garlic |
| 1 |
ts |
Freshly ground black pepper |
| 3 |
tb |
Lime juice |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Sliced prik chi fa (Jalapeno) |
| 2 |
ts |
Sugar |
INSTRUCTIONS
STUFFING
DIPPING SAUCE
Date: Mon, 26 Feb 1996 07:57:15 -0500
From: The Meades <kmeade@ids2.idsonline.com> (by way of
This is about as simple a treatment for fish as you could wish.
Traditionally the fish is wrapped in banana leaves, and then the bundle is
placed in the embers of a charcoal brazier and allowed to cook slowly. (For
example if you have prepared some other dishes, then without adding extra
charcoal, you place the bundle on the embers, cover with ash, and simply
leave until experience tells you its cooked.) More practically, you can
wrap it in aluminum foil and barbecue or braze it -- it won't quite have
the flavour it acquires from the charcoal smoke and the wrapping leaves
though.
Any sort of fish could be used, but I personally like it done with sea
bass; mackerel and whiting are also good.
While your grill is getting warm, prepare the stuffing for your fish: In a
food processor, mix to a coarse paste. Rub this into the fish and pack any
that is left inside the fish; then wrap it securely, and grill/broil for
about 5-6 minutes per side.
While it is cooking, prepare the dipping sauce: This is mixed and served by
giving each diner a small bowl of sauce.
The fish is served with a simple green salad. Colonel Ian F.
Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University,
Korat 30000, Thailand
CHILE-HEADS DIGEST V2 #252
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Forgiveness is not automatic”