Thai Fried or Grilled Whole Fish recipe

Ingredients:

• 2 small to medium-size whole rainbow trout, cleaned OR other type of whole fish, such as snapper
• marinade:2 Tbsp. Thai fish sauce per fish (=4 Tbsp. for 2 small-medium whole fish)

SAUCE:

• 3 Tbsp. sherry
• 3 cloves garlic, minced
• 1/2 cup coriander stems and leaves
• 2 Tbsp. soy sauce
• 2 Tbsp. fish sauce
• 1 Tbsp. lime juice
• 1/2 to 1 fresh red chili (or substitute green chili), minced (OR 1-3 tsp. chili sauce)
• 1/4 cup water
• 1 tsp. tamarind paste
• 2 Tbsp. brown sugar (more or less to taste)
• 1 tsp. cornstarch dissolved in 2 Tbsp. water
• GARNISH: 1 handful of fresh coriander, plus cut slices of cucumber and tomato

Preparation:

1. Rinse the fish and pat dry. Place on a cutting board. Using a sharp, serrated knife, and holding the fish firmly in front of you, make 3-4 cuts on each side of the fish. This allows the marinade and sauce to penetrate, and also makes the fish easier to eat once cooked.
2. Pour fish sauce marinade over the fish, roughly 1 Tbsp. of fish sauce per side. Allow fish sit 5-10 minutes (or more) before cooking.
3. To make the sauce, place mix all sauce ingredients together in a sauce pan. Place over medium heat. When you add the cornstarch (dissolved in water), the sauce will thicken slightly.
4. Taste-test the sauce. What you want is a balance of flavors - sweet, sour, salty, and spicy. Add more sugar if too sour, and more fish sauce if not salty enough. If not spicy enough, add more fresh chili or chili sauce. If too spicy, not to worry - once the sauce is poured over the fish, it will be less hot.
5. Keep sauce on minimum heat until fish is done cooking, or cover and keep warm.

• If Barbecuing: Place marinated fish on a hot, lightly oiled grill. Allow to barbecue for at least 5 minutes before attempting to turn or move the fish, or the skin will tear.
• If Frying the Fish: Dredge fish with flour to coat (regular white flour or rice flour can be used). Pour 1-2 cups canola (or other low-smoke oil) into a wok or large frying pan. The oil should be at least 1 inch deep.
  • Carefully slide or place fish in the oil, standing back in case the oil splatters. Turn down the heat to medium. Allow the fish to fry undisturbed (without moving it or turning it) for at least 3 minutes, or skin will come off.

TO SERVE:

Place cooked fish on a serving platter and pour the sauce over. Add a sprinkling of fresh coriander, and garnish the plate with slices of cucumber and tomato. Serve with plenty of Thai jasmine-scented rice, white or whole-grain. ENJOY!