Thai Whole Grilled Fish with Sweet & Sour Glaze
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.
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INGREDIENTS
Nutrition- 2 -4whole rockfish or 2 -4 whole similar white fish fillets, gutted & cleaned,head on
Marinade
- 1cup soy sauce
- 1⁄2cup sesame oil
- 2tablespoons chopped fresh ginger
- 6
- 1tablespoon chili paste
- 2tablespoons chopped fresh cilantro
Glaze
- 1⁄2cup vegetable oil
- 5
- 1⁄4cup sugar
- 1⁄2cup rice wine vinegar
- 3tablespoons fish sauce
- 1tablespoon finely julienned ginger
- 1⁄4cup finely julienned red bell pepper
- 1teaspoon chili paste
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DIRECTIONS
- Score each side of the fish with 3-4 small shallow cuts.
- Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
- Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
- Simmer until garlic begins to turn golden.
- Strain and let cool.
- In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
- Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
- Cook together for 3-5 minutes until sauce reduces slightly.
- 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.
- Plate fish and spoon sauce over each fish.
- One small fish is a perfect entrée for one person, share larger fish between two people.
- Serves 4.
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