This fabulous Thai recipe is a combination of barbecue fish (wonderful in its own right), and lettuce wraps. A really fun way to enjoy fish outdoors on the barbecue, and makes a superb party food, as everyone can put together their own wrap - just have someone doing the barbecuing. Includes a super-easy dipping sauce for the wraps that really makes this dish come alive. And there's no need for a side salad - you're getting your salad and your fish all in one dish. Fantastic!!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: SERVES 4
- 4-6 fillets fresh 'white' fish, such as code, sole, talapia, snapper, etc...
- 2 heads iceburg-type lettuce
- MARINADE FOR FISH:
- 4 Tbsp. oyster sauce
- 1 Tbsp. brown sugar
- 3-4 cloves garlic, minced
- DIPPING SAUCE:
- 1 cup coconut milk
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
- 1/2 Tbsp. brown sugar
- 1 red chili, minced and de-seeded OR 1/2 to 3/4 tsp. dried crushed chili
- 1 thumb-size piece galangal (OR ginger), grated
- 1+1/2 tsp. cornstarch dissolved in 2 Tbsp. water
- TOPPINGS: (choose as many as you like - those with * are recommended)
- *2-3 cups bean sprouts
- *1 cup fresh coriander
- *1/2 cup roasted peanuts, roughly chopped or ground
- 1 cup fresh basil
- 3 spring (green) onions, sliced
- Stir marinade ingredients together in a cup or small bowl.
- Rinse off the fillets and cut them into thirds or quarters (smaller sections, roughly 3 inches long, are good for this dish). Place these sections in a flat-bottomed bowl and pour marinade over. Slather marinade over fish, making sure all sides of the fish have received the marinade. Allow to marinate in the refrigerator while you make the dipping sauce and prepare the toppings.
- Stir all dipping sauce ingredients together in a sauce pan. Place pan over medium heat, stirring to dissolve the sugar. Taste-test, adding more chili if not spicy enough. If too spicy, add more coconut milk. If too salty, add more lime juice.
- When the sauce is hot, add the cornstarch-water mixture and stir. When sauce has thickened, emove from heat and set aside until you're ready to eat. This sauce can be served warm, or at room temperature.
- Prepare the toppings you have chosen. Place them in separate bowls on the table where you will be eating. For the lettuce wraps, carefully cut out the core of each head and discard. Now you should be able to carefully peel away the separate leaves. If lettuce is unwashed, carefully rinse under cool water. Pile the leaves back together and place on a plate on the table.
- Brush your grill with oil and heat up, then grill the fish until inner flesh is opaque and flakes easily.
- To serve, place the barbecued fish on a plate and place on the table. Now invite your guests to assemble their own wraps. Start with a leaf of lettuce. Add a small "bed" of bean sprouts, then place 1-2 pieces of fish on top. Add whatever toppings you'd like, then "wrap it up"! Dip in the sauce, and ENJOY!!