You knew your mum meant serious business when she invited her friends over for a Sunday lunch at home but you are the one cooking. This recipe is incredible, a simple Thai roasted fish with fresh herbs is the perfect dish as you can cook and stay sane to entertain your guests. As we all know, Thai food is anything but bland, so you need zingy, garlicky and spicy Thai dipping seafood sauce to tickle your taste buds while enjoying the fish. As for the vegetable dish on the side, I will share the recipe on the next post.
This recipe is so simple and faultless that if you mess this recipe, you basically ruined Christmas or Chinese New Year reunion dinner in my situation. For a more authentic approach, banana leaves are used but you can substitute with baking paper or foil. Absolutely healthy, delicious and a proper sharing meal for family and friends.
1 kilogram of snapper fish
4 stalks of lemongrass, bruised (lower white half)
10 – 12 kaffir lime leaves, bruised
2 limes, sliced
2 tablespoons of vegetable oil
6 shallots, peeled and sliced
Banana leaves / baking paper
2 stalks of lemongrass, sliced finely (lower white half)
1 lime juice
1 teaspoon of fish sauce
Half handful of peanuts
Few sprigs of coriander leaves, chopped
Thai seafood dipping sauce:
Handful of coriander leaves, with stems and roots
Half a cup of syrup (sugar dissolved in boiling water)
Half a cup of green bird’s eye chilies
Half a cup of fresh lime juice
3 to 4 garlic, peeled & sliced
2 – 3 tablespoons of fish sauce
Preheat the oven to 200c. For the fish, place the fish on a baking paper or banana leaves. Rub the fish with sea salt and black pepper all over. Fill the cavity of the fish with lemongrass, kaffir lime leaves and lime slices. Then, drizzle oil on the fish and bake for 15-20 minutes until cooked through, depending on the size of the fish.
For the seafood dipping sauce, blend everything and season to taste.
For the garnish, combine everything on a bowl and set aside.
Once fish is cooked, garnish and serve with rice.