Nutritional Guidelines (per serving) | |
---|---|
651 | Calories |
57g | Fat |
29g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings: 1 whole fish (4 servings) | |
Amount per serving | |
Calories | 651 |
% Daily Value* | |
Total Fat 57g | 73% |
Saturated Fat 4g | 19% |
Cholesterol 13mg | 4% |
Sodium 888mg | 39% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 4g | 15% |
Protein 12g | |
Calcium 189mg | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This traditional Thai fish recipe can be made outdoors on the barbecue, or you can pan-fry the fish indoors - it is made both ways in Thailand. You'll love the tenderness of the fish combined with a fantastic coriander-chili sauce, which can be made from mild to extra spicy to suit your taste. Nearly any whole "white-fleshed" fish can be used for this recipe.
Ingredients
- 1 small trout (or, snapper, sea bass, sea perch, sea bream, or other white fish; cleaned)
- Dash sea salt
- 2 limes
- For the Sauce:
- 1/3 cup water
- 1/2 tbsp. tamarind paste (or substitute 1 tbsp. lime juice +1/2 tsp. dark soy sauce)
- 3 cloves garlic
- 1 heaping tsp. brown sugar
- 1 thumb-size piece galangal (or ginger, peeled and sliced)
- 1 cup fresh coriander (leaves and stems)
- 2 tbsp. fish sauce
- 1/2 red bell pepper (de-seeded and diced)
- 1 to 2 fresh red chilies (minced, de-seeded if you prefer less heat)
- Optional: 1 cup vegetable oil (for deep-frying)
Steps to Make It
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Prepare fish by rinsing it, then patting it dry. Make 2 to 3 diagonal cuts on the side of the fish (with the blade of the knife on an angle facing the head). The cuts should be several inches apart.
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Squeeze the juice of 1 to 2 limes over and inside fish. Sprinkle surface with sea salt and set aside while you prepare the sauce.
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Place water, tamarind (or lime juice + soy sauce), garlic, sugar, galangal (or ginger), coriander, chili, and fish sauce in a food processor. Process well (or chop and mix by hand).
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Pour the sauce into a saucepan. Add the diced pepper and simmer over medium-low heat for 5 to 8 minutes. Taste test the sauce for salt and sour-sweetness, adding more fish sauce if not salty enough, and more sugar if you find it too sour. Cover and keep warm while you cook the fish.
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Grill the fish on the barbecue, or deep-fry it in a wok or large frying pan with 1 cup canola or other vegetable oil. Allow to fry about 5 minutes on each side, or until the flesh has browned and flakes easily. Don't flip the fish too early, or the skin will stick to the pan/barbecue. Allow it to cook at least 2 minutes before turning.
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To serve, plate the fish and pour the sauce over. Garnish with sprigs of fresh coriander and wedges of lime. Serve with plenty of Thai jasmine rice and enjoy with a cold lager or glass of white wine.