For those of you who love spicy here is a great recipe to try.
Thai Barbecued Fish
4 whole fish (1per person, head off, 350 – 450 grams)
4 stalks lemon grass
1 medium onion finely sliced
4 kaffir lime leaves (finely chopped)
1/2 cup coriander leaves (finely chopped)
1/2 cup sweet basil leaves (finely chopped)
2 Thai chillies (finely chopped)
2 cloves garlic (finely chopped)
Juice of 2 limes
1 tablespoon fish sauce
2 teaspoons palm sugar (or brown sugar)
pinch of salt
4 oiled sheets of Aluminium foil (big enough to double over and then wrap each fish in)
Split lemon grass stalks lengthways, cut in half and bruise to release flavour. Place 2 pieces of lemongrass in the centre of a doubled over sheet of oiled Aluminium foil. With a sharp knife make 3 deep cuts across the top of the fish and place the fish on top of the lemon grass. Mix kaffir leaves, coriander, basil, chilli, garlic, limejuice, fish sauce, palm sugar and salt together and spoon the mixture over each fish. Arrange onion slices on top and wrap fish making sealed aluminium foil packages.
After you have prepared the fish, preheat the Q™ for 10 minutes with the heat set 1- 2 strokes below the high setting. Place the fish with the spice side down and cook on medium heat for 5 minutes with the lid down. Gently turn the fish parcels taking care not to puncture the aluminium foil. Cook for a further 5 minutes with the lid down. Remove and let stand for 5 minutes in the aluminium foil before serving. Serve with Thai Potpourri Sauce (recipe below) coconut rice and a crisp Chardonnay.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”
Thai Potpourri Sauce
25 mm of lemon grass stalk (thick end)
4 kaffir lime leaves (finely chopped)
1/3 cup coriander leaves (finely chopped)
1/3 cup sweet basil leaves (finely chopped)
2 Thai chillies (finely chopped)
2 cloves garlic (finely chopped)
Juice of 1 lime
1 tablespoon fish sauce
2 teaspoons palm sugar (or brown sugar)
pinch of salt
1 can coconut milk
Place all the ingredients in a blender and pulse on medium speed for 30 seconds or until well blended.
Place in a stainless steel or non-reactive saucepan and simmer uncovered for 30 minutes. The sauce may be thickened to a desired consistency by gently adding a slurry of 2 teaspoons of corn flour mixed with an equal amount of water.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”
Thai Barbecued Fish
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- Posts: 3968
- Joined: Sat Jun 14, 2008 11:49 am
- Location: Melbourne
Re: Thai Barbecued Fish
The top part of the recipe for BBQ fish is adapted from a version that is used for catfish and Bass, fish with the muddy undertone, so good with flatheads etcetera HTH
The Thai Potpourri I just don't recognize at all...?
Parts of it I know but don't match with other parts..?
The Thai Potpourri I just don't recognize at all...?
Parts of it I know but don't match with other parts..?
Re: Thai Barbecued Fish
Ohhhhhh I got it.
Cap'n, this isn't Thai, it's Laotian...I tthink?
Cap'n, this isn't Thai, it's Laotian...I tthink?
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- Posts: 3968
- Joined: Sat Jun 14, 2008 11:49 am
- Location: Melbourne
Re: Thai Barbecued Fish
No it's the Captains.
I took a perfectly innocent Thai dish that did not resemble this very much and played with it until I got the taste and the cooking method that I wanted.
I called it Thai as that was what it was originally based on.
Feel free to adapt it to whatever flavour, taste, and style you want.
I am merely passing on my recipe that I perfected and do on the Q
Cheers
Cap'n
I took a perfectly innocent Thai dish that did not resemble this very much and played with it until I got the taste and the cooking method that I wanted.
I called it Thai as that was what it was originally based on.
Feel free to adapt it to whatever flavour, taste, and style you want.
I am merely passing on my recipe that I perfected and do on the Q
Cheers
Cap'n
Re: Thai Barbecued Fish
Well done Cap'n!Captain Cook wrote:No it's the Captains.
I took a perfectly innocent Thai dish that did not resemble this very much and played with it until I got the taste and the cooking method that I wanted.
I called it Thai as that was what it was originally based on.
Feel free to adapt it to whatever flavour, taste, and style you want.
I am merely passing on my recipe that I perfected and do on the Q
Cheers
Cap'n
You also gave my recipe/gourmet tour memory a workout!
I'm going to try this with sea bass/barramundi !
Khawp Khun Kup!=Thai for thank you (males)
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- Posts: 3968
- Joined: Sat Jun 14, 2008 11:49 am
- Location: Melbourne
Re: Thai Barbecued Fish
Works good with most fish, is best with firm fleshed fish preferably whole fish.
Xi Xi
Mr Ho
Xi Xi
Mr Ho
Re: Thai Barbecued Fish
Depending on spelling, I ate a dish on the Laos border called <Sousi Plah> (you'll have to play with the spelling because it is phonetic of course) that in some ways remind me of this dish although still quite different. I'll give it a google and see what I come up with?
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- Joined: Fri Mar 22, 2013 3:47 pm
- Location: Batemans Bay
Re: Thai Barbecued Fish
That recipe reads like it will taste sensational. Better get the boat and rods out and go and get some fish.
Vegetarian is an old Indian word for bad hunter.
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- Posts: 397
- Joined: Fri Mar 22, 2013 3:47 pm
- Location: Batemans Bay
Re: Thai Barbecued Fish
Did this on the weekend along with your recipe for Calamari sausages and served them together. What a great meal. Thanks for the recipes and keep posting them.
Vegetarian is an old Indian word for bad hunter.