Thai Whole Fish with Coriander-Chilli Sauce

Thai Whole Fish with Coriander-Chilli Sauce
Nutrition Information
  • Serves: 2
  • Calories: 185
  • Fat: 3g
  • Sodium: 1012g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 52g
Prep time: 
  • 1 Medium Fish Whole, gutted - trout works well, or sea bass, sea perch, or other fresh white fish
  • 1 tsp sea salt, to taste
  • 2 Limes, (or 3-4 key limes)
  • ⅓ cup water
  • ½ Tbs Tamarind Paste, substitute 1 Tbsp. lime juice +1/2 tsp. dark soy sauce
  • 3 cloves garlic
  • 1 tsp brown sugar
  • 1 Tbs Galangal, thumb-size piece, peeled and sliced. Or Ginger
  • 1 cup Fresh Coriander Leaf, leaves and stems
  • 2 Tbs fish sauce, Tamarind Paste
  • ½ green bell pepper, de-seeded and diced
  • 1 Chili Peppers, red fresh, de-seeded and diced
  1. Prepare fish by rinsing it, then patting it dry. Make 2-3 diagnonal 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).
  2. Squeeze the juice of 1-2 limes over and inside fish.
  3. Sprinkle surface with sea salt and set aside while you prepare the sauce.
  4. Place water, tamarind (or lime juice + soy sauce), garlic, sugar, galangal (or ginger), coriander, chilli, and fish sauce in a food processor. Process well. (OR chop and mix by hand)
  5. Pour the sauce into a sauce pan. Add the diced pepper and slowly simmer over medium-low heat. Taste test the sauce for salt and sour-sweetness (it should taste tangy), 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. (Note: the peppers should retain some of their crunchiness - they needn't be completely cooked)
  6. Grill the fish on the barbeque or on a stove-top grill, or pan-fry it in a wok or large frying pan with 3-4 Tbsp. vegetable oil. Allow to grill/fry about 4 minutes on each side, or until the flesh is tender and flakes easily. Fish Cooking Tip: Don't flip the fish too early, or the skin will stick to the pan. Allow it to cook at least 2 minutes before turning (the natural oils of the fish will then come through and "unstick" it).
  7. 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 steamed rice and enjoy with a cold lager or glass of white wine.
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