Wednesday, October 30, 2013

Tracey’s Thai-ish BBQ Whole Snapper

As promised, this is one of Trace’s recipes amongst other Thai dishes she cooked for us a few weeks ago.
“Thai BBQ Grilled Fish

1 whole snapper (scaled and gutted)
1 thumb sized piece of Galangal
1 thumb sized piece of Ginger
3 stalks of Lemon Grass
Coriander roots (3 or 4)
3 chillies
2 tablespoons canola oil
1 tablespoon fish sauce
1 clove garlic

Blitz all the ingredients (except the fish) in a food processor, or finely
chop and pound in a mortar and pestle.

With the fish, cut a few slits across the flesh from top to bottom on both
sides.  Squish some of the above mixture in the slits and put
The remaining mixture in the stomach cavity (for want of a better

BBQ or Bake for approx 20 minutes (depending on the size of your fish).
To check the fish is cooked, poke a knife in the flesh and if there is no
resistance it should be cooked.”

Tips: This dish will go well with Thai Seafood Sauce:

1 Chilli (you can remove the seeds if you don’t like too much heat)
2 cloves of garlic
Juice from 1 or 2 limes
1 teaspoon sugar
½ teaspoon salt
1 Tablespoon fish sauce
2 tablespoons water
1 tablespoon chopped coriander leaves

Use your mortar and pestle to smash and mix the dry ingredients together – then add liquid ingredients (or you can blitz everything in food processor) –dip the fish (or any seafood) in this sauce and enjoy.

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