Originally posted by Phil Hartcher in the Grilling Forum on 5/26/05
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This is a fantastic recipe that I have done may times. The secret of cooking fish as handed down from generation to generation in my family is "do not overcook it". By cooking the fish wrapped and sealed in aluminium foil you retain all the moisture. If you leave it wrapped in the aluminium foil until you serve it, the latent heat will finish cooking it and keep it hot and moist.
Instead of the 4 fish you can just do a single big fish if you like - just make sure it is sealed in the aluminium foil completely:
Thai Barbequed Fish
Fish
4 whole fish (1 per person, head off, 350 – 450 grams)(1 lb)
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 fish on both sides 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 on medium heat. 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.
Thai Potpourri Sauce
1 stalk lemon grass
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.
Recipes prepared by “The Gourmet Cabernet” alias “Captain Cook”
Captain Cook
Life is a Cabernet
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This is a fantastic recipe that I have done may times. The secret of cooking fish as handed down from generation to generation in my family is "do not overcook it". By cooking the fish wrapped and sealed in aluminium foil you retain all the moisture. If you leave it wrapped in the aluminium foil until you serve it, the latent heat will finish cooking it and keep it hot and moist.
Instead of the 4 fish you can just do a single big fish if you like - just make sure it is sealed in the aluminium foil completely:
Thai Barbequed Fish
Fish
4 whole fish (1 per person, head off, 350 – 450 grams)(1 lb)
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 fish on both sides 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 on medium heat. 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.
Thai Potpourri Sauce
1 stalk lemon grass
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.
Recipes prepared by “The Gourmet Cabernet” alias “Captain Cook”
Captain Cook
Life is a Cabernet