|
2 red snapper, parrot fish or monkfish
tails, weighing about 350g each
2 tbsp vegetable oil
2 tsp sesame oil
2 tbsp sesame seeds
1 piece fresh ginger, 2.5cm long, peeled
and thinly sliced
2 cloves garlic, crushed
2 small red chilies, seeded and finely
chopped
4 shallots or 1 medium onion, halved and
sliced
2 tbsp water
1 piece shrimp paste, 12mm square, or 1
tbsp fish sauce
2 tsp sugar
1/2 tsp cracked black pepper
juice of 2 limes
3-4 banana leaves, or aluminium foil
1 lime, to garnish
2 red chili flowers, to garnish
|
|
Method :
Clean the
fish inside and out under cold running water. Pat dry with kitchen
paper. Slash both sides of each fish deeply with a knife to enable the
marinade to penetrate effectively. If using parrot fish, rub with fine
salt and leave to stand for 15 minutes. (This will remove the chalky
coral flavor often associated with the fish). To make the marinade,
heat the vegetable and sesame oils in a wok, add the sesame seeds and
fry until golden. Add the ginger, garlic, chilies and shallots or onion
and soften over a gentle heat without burning. Add the water, shrimp
paste of fish sauce, sugar, pepper and lime juice, simmer for 2-3
minutes and allow to cool. If using banana leaves, remove the central
stem and discard. Soften the leaves by dipping in boiling water. To keep
them supple, rub all over with vegetable oil. Spread the marinade over
the fish, wrap in the banana leaf and fasten with a bamboo skewer, or
wrap the fish in foil. Leave to fish in a cool place to allow the
flavors to mingle, for up to 3 hours. Preheat the oven to 180C, 350F,
Gas mark 4 or light a barbecue and allow the embers to settle to a
steady glow. Place the wrapped fish on a wire rack or baking sheet and
cook for 35-40 minutes.
Tropical fish
are found increasingly in supermarkets, but oriental food stores usually
have a wider selection.
Serves 4 - 6
#Ads - Get the above cooking ingredients here at discounted price
|
