Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping. Sprinkle the fish with salt. Remove and excess flour. 2-3 limes), 4 lemongrass stalks – white part only with outer layer removed, 1 generous tbsp minced galangal or ginger, 3 green bird’s eye chillies – roughly chopped, 2 long red chillies – cut into thin rings. Slice the lemon grass and garlic diagonally into thin slices. Heat barbecue or a char-grill pan to medium-high heat and lightly oil grill or pan. If you send her a photo of a dish gone awry, she can probably tell what went wrong! Originally posted on February 28, 2017. But don’t panic, you actually want it to be slightly smokey as this fish is cooked via smoking. Cover, lower the heat and simmer very gently for 4-5 minutes, … Barbecue fish until … Cut a few shallow slits through the thickest part of the salmon (this will help it to cook evenly and help the marinade to fully flavor the fish). The heat must be turned on to high in order to smoke the fish to give it a full-bodied smoky aroma. Ensure the whole fish is covered with flour. Or if you like it cold, add sugar and ice. Cut the lime leaves into thin strips. To my delight, the smoky ashy aroma from this method of cooking turned out to be very flavourful, and my family loved it so much. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Lemongrass is a tropical variety of grass with a sweet, lemony scent. Preheat oven to 450°F. Bruise the lemon grass with the back of a knife and then halved each stalk length wise. Season the cod then nestle into the broth (make sure it’s at least partly submerged). Start by adding the chilli, lemongrass, fish … Leaving the scales on actually helps to retain the natural sweetness and distinctive flavour of the fish. When hot, add the blended sauce and bring to a simmer. When the oil has reached frying temperature, slowly lower one of the fish into the oil and fry for about 8 minutes. 2-4 Thai chilies stems removed and sliced lengthwise, keep the seeds *optional. Whatever works. Place the chillies, onion, garlic and lemongrass in a blender and blend until smooth. In a small bowl combine chopped green onions, lemongrass, ginger, and oil; set aside. Pour away water from the steaming fish. Larb is hailed as the national dish of Laos. In a wok, put in 2 TBsp of coarse salt and spread the salt out in a straight line, about 2" wide (the length of the fish). Before serving, use the sharp knife to cut through the scale at the back of the fish. You can also add blue ginger strips into the lime leaves mixture. Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. Thai Whole Fish With Coriander-Chili Sauce. I want to buy this wok for survival cooking. Would love your thoughts, please comment. Use a sharp knife to make 2 deep cuts inside the stomach of the mullet on either sides of the centre bone to deepen the cavity and allow the flavour of the lemongrass mixture to penetrate into the meat. Place fish packets on rimmed baking sheet and roast until fish … Pour the fish sauce … Squeeze the lemon juice and pour it into the lime leaves mixture. Filed Under: Thai Recipes, 0 to 1 Hour Recipes, Gluten-Free Recipes, Hawker Recipes, Recipes by Cooking Style, Recipes, Recipes by Cooking Method, Recipes by Cuisine, Egg-Free Recipes, Seafood Recipes, Recipes by Dietary Preferences, Recipes by Cooking Time, Asian Recipes, Nut-free, Quick and Easy (30 Minute) Recipes, Techniques, Recipes by Course, Shellfish-Free Recipes, Light and Healthy Recipes, Kid-Friendly Recipes Tagged With: Fish, Lemongrass. This traditional recipe for whole fish … Put together the fish sauce, sugar and lime juice. Do not wrap the fish with aluminium foil. Steep a teaspoon in hot water. You can half boil it in some dish. When we moved back to Singapore, I desperately wanted to try to replicate this dish at home, but I didn’t have a charcoal grill. This Thai-Inspired Smoked Lemongrass Fish dish was inspired by my awakening of interest in Thai cuisine when my husband was stationed there for several years. Repeat with the other fish. Clean the mullet thoroughly, removing all blood clots and innards. After 5 minutes, take out the fish without removing the salt. Just put water until the half of the fish and cover with silver paper. Steam the fish (600-800 gms) over a wok at high heat for about 5-8 minutes or until done. Rub fish with a little salt and white pepper. Sauté for 5 to 6 minutes, stir occasionally. Now add the remaining lemongrass and sliced red chillies to the oil and fry for a few seconds until lightly browned. Place the lime leaves, lemon grass, garlic, chilli and a pinch of salt into a small bowl. 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