Thursday, 8 November 2012

Thai Style BBQ Fish

Last week I went all Jamie Oliver on myself and bought fish. Whole fish. Whiting and Mullet. I discovered the whiting wasn't cleaned and was devastated.

I was however, so relieved when I realised the mullet was pretty much ready to go. So for the second
time in my life I used the BBQ with no assistance. I felt all rugged turning the gas on and standing there with my tongs and a glass of wine.

I made this on Sunday night last week - it was great to give myself a little gourmet dinner and again it was super cheap. $8 for 2 whole fish or something equally as reasonable!

Serves 2
  1. 2 mullet - about 600gm with bones and all
  2. sea salt
  3. 1 lime
Sauce:
  1. 1/3 cup water
  2. 1/4 cup lime +1/2 tsp. dark soy sauce
  3. 3 teaspoons minced garlic
  4. 1 heaped teaspoon of ginger
  5. Fresh coriander would be best but I only had it from the tube so use what you have - equiv of small bunch chopped up)
  6. 1 teaspoon coriander seed ground
  7. 3 Tbsp. fish sauce
  8. 1 green capsicum, de-seeded and diced
  9. 2 heaped teaspoons chili
Method
  • Prepare fish by rinsing it, then patting it dry.
  • Make 2-3 diagonal cuts into the side of the fish (with the blade of the knife on an angle facing the head). The cuts should be several inches apart (this will make the fish easier to eat and give it more flavor).
  • Squeeze the juice of limes over and inside fish. Sprinkle surface with sea salt and set aside while you prepare the sauce.
  • Place water,lime juice + soy sauce, garlic, ginger, coriander, chili, and fish sauce in a bowl and whisk together.
  • Pour the sauce into a sauce pan. Add the diced capsicum and simmer over medium-low heat for 5-8 minutes. 
  • Cover and keep warm while you cook the fish. Tip: the capsicum should retain some of its crunchiness.
  • Grill the fish on the barbecue or on a stove-top grill, Allow to grill about 5 minutes on each side, or until the flesh has browned and flakes easily.
  • Fish Cooking Tip: Don't flip the fish too early, or the skin will stick to the pan/barbecue. Allow it to cook at least 2-5 minutes before turning (the natural oils of the fish will then come through and "unstick" it).
To serve, plate the fish and pour the sauce over. Serve with Salad!


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