Thai Whole Grilled Fish with Sweet & Sour Glaze |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe from a cooking class I attended. The glaze would also be good on other seafood or pork. Recipe by chef Brian Patterson. Ingredients:
2 -4 whole rockfish or 2 -4 whole similar white fish fillets, gutted & cleaned,head on |
1 cup soy sauce |
1/2 cup sesame oil |
2 tablespoons chopped fresh ginger |
6 cloves garlic, roughly chopped |
1 tablespoon chili paste |
2 tablespoons chopped fresh cilantro |
1/2 cup vegetable oil |
5 cloves garlic, chopped |
1/4 cup sugar |
1/2 cup rice wine vinegar |
3 tablespoons fish sauce |
1 tablespoon finely julienned ginger |
1/4 cup finely julienned red bell pepper |
1 teaspoon chili paste |
Directions:
1. Score each side of the fish with 3-4 small shallow cuts.
2. Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
3. Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
4. Simmer until garlic begins to turn golden.
5. Strain and let cool.
6. In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
7. Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
8. Cook together for 3-5 minutes until sauce reduces slightly.
9. Making sure your grill is clean and well-lubricated with plenty of vegetable oil (or using a specially designed fish grilling basket), grill fish over medium heat, approximately 7 minutes per side or until flesh is just opaque at the bone.
10. Plate fish and spoon sauce over each fish.
11. One small fish is a perfect entrée for one person, share larger fish between two people.
12. Serves 4.
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