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1 snakefish — tilapi is a good substitute, but any other gentle tasting fish may be substituted
½ cup rock salt
⅓ cup wheat flour
1 group lemongrass
2 pandanus leaves
For the Sauce:
2 tablespoon minced garlic
2 tablespoon minced chili pepper
½ teaspoon sugar
2 tablespoon lemon juice
2 tablespoon fish sauce
1 tablespoon hot water
1 teaspoon minced cilantro root
Clean the fish very well. Open its stomach, throw away the inside parts and clean.
Crush the lemongrass and pandanus leaves. Fold and tuck it inside the stomach. Mix wheat flour and salt together and add 3 tablespoons water. Cover all over the fish with the salt mixture.
Grill the fish. You should check it often because cooking time is vary, depending the heat you make. If the meat still clear, the fish is not ready yet. The meat should be totally white but make sure the meat is still soft. When you over cook it the meat will be hard and it doesn't taste sweet at all.
Mix the sauce ingredients altogether. Add more or less spice as you like. Then, dress it with mint or cilantro leaves.