This excellent recipe for barbecue fish can also be fried indoors if the weather doesn't cooperate (instructions included). You can use nearly any type of fish - whole or in steaks/fillets. In Thailand, small whole fish are used for this dish, so I chose to cook a few rainbow trout, which turned out perfect - the taste was just as I remember it from the beaches of Thailand! Simply marinate the fish in fish sauce, then grill or fry the fish (instructions for both methods included). Pour a special Thai sauce overtop, and serve - Mmmmm...!!
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- SERVES 2
- 2 small to medium-size whole rainbow trout, cleaned OR other type of whole fish, such as snapper
- marinade: 2 Tbsp. Thai fish sauce per fish (=4 Tbsp. for 2 small-medium whole fish)
- SAUCE:
- 3 Tbsp. sherry
- 3 cloves garlic, minced
- 1/2 cup coriander stems and leaves
- 2 Tbsp. soy sauce
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
- 1/2 to 1 fresh red chili (or substitute green chili), minced (OR 1-3 tsp. chili sauce)
- 1/4 cup water
- 1 tsp. tamarind paste (available by the jar at Indian food stores, or in the Indian aisle of grocery stores)
- 2 Tbsp. brown sugar (more or less to taste)
- 1 tsp. cornstarch dissolved in 2 Tbsp. water
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- If Frying the Fish Indoors: 1-2 cups oil for deep-frying (depending on the surface-area size of your pan or wok)
- GARNISH: 1 handful of fresh coriander, plus cut slices of cucumber and tomato
Preparation:
- Rinse the fish and pat dry. Place on a cutting board. Using a sharp, serrated knife, and holding the fish firmly in front of you, make 3-4 cuts on each side of the fish. This allows the marinade and sauce to penetrate, and also makes the fish easier to eat once cooked. (For an example, see cuts in the photo of the finished dish on this page)
- Pour fish sauce marinade over the fish, roughly 1 Tbsp. of fish sauce per side. Allow fish sit 5-10 minutes (or more) before cooking.
- To make the sauce, place mix all sauce ingredients together in a sauce pan. Place over medium heat. When you add the cornstarch (dissolved in water), the sauce will thicken slightly.
- Taste-test the sauce. What you want is a balance of flavors - sweet, sour, salty, and spicy. Add more sugar if too sour, and more fish sauce if not salty enough. If not spicy enough, add more fresh chili or chili sauce. If too spicy, not to worry - once the sauce is poured over the fish, it will be less hot.
- Keep sauce on minimum heat until fish is done cooking, or cover and keep warm.
- If Barbecuing: Place marinated fish on a hot grill. Allow to barbecue for at least 5 minutes before trying to turn or move the fish, or the skin will tear off.
- After 5-8 minutes, using tongs, gently lift and turn the fish. Again, allow it to cook for at least 5 minutes before attempting to move or turn it.
- Fish is done when inner flesh (look inside the cuts you made) is no longer pink or translucent, but has turned white and opaque. Thicker or larger fish may need extra grilling time.
- Heat oil over medium-high heat until you see bubbles forming on the bottom of the pan (or the oil begins to "move" slightly).Frying Tip: If you're unsure when oil is hot enough, simply wet the tip of a pair of cool tongs and dip them into the oil. If it sizzles, it's ready. If the oil "pop" or smacks, it's too hot (reduce heat to medium).
- Carefully slide or place fish in the oil, standing back in case the oil splatters. Turn down the heat to medium. Allow the fish to fry undisturbed (without moving it or turning it) for at least 3 minutes, or skin will come off.
- Fry the fish 3-5 minutes per side (depending on size of fish), or until outer skin/flesh has turned a light golden-brown and flesh inside the cuts has turned white and opaque.
TO SERVE: Place cooked fish on a serving platter and pour the sauce over. Add a sprinkling of fresh coriander, and garnish the plate with slices of cucumber and tomato. Serve with plenty of Thai jasmine-scented rice, white or whole-grain. ENJOY!
