© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This is about as simple a treatment for fish as you could wish. Traditionally the fish is wrapped in banana leaves, and then the bundle is placed in the embers of a charcoal brazier and allowed to cook slowly. (For example if you have prepared some other dishes, then without adding extra charcoal, you place the bundle on the embers, cover with ash, and simply leave until experience tells you its cooked.)
More practically, you can wrap it in aluminum foil and barbecue or braze it — it won't quite have the flavour it acquires from the charcoal smoke and the wrapping leaves though.
Any sort of fish could be used, but I personally like it done with sea bass; mackerel and whiting are also good.
While your grill is getting warm, prepare the stuffing for your fish:
4 tablespoons chopped coriander (including the roots if possible)
2 tablespoons chopped garlic
1 teaspoon freshly ground black pepper
In a food processor, mix to a coarse paste. Rub this into the fish and pack any that is left inside the fish; then wrap it securely, and grill/broil for about 5-6 minutes per side.
While it is cooking, prepare the dipping sauce:
3 tablespoons of lime juice
1 tablespoon chopped garlic
1 tablespoon sliced prik chi fa (jalapeño)
2 teaspoons of sugar
This is mixed and served by giving each diner a small bowl of sauce.
The fish is served with a simple green salad.