Whole Fish Thai Style

Name: Whole Fish Thai Style
Cuisine: Thai
Ingredients: 1 x 1.5 kg line fish; 4 garlic cloves, bruised; 1 trimmed lemongrass, cut into 5cm lengths; 2 limes (or lemons) thinly sliced; salt and freshly ground black pepper; 60 ml soy sauce; 125 ml sweet chilli sauce; 5 ml fish sauce (nam pla); 45 ml peanut sauce; 5 ml castor sugar; 1 x 5 cm fresh ginger, finely grated; 125 ml lime juice (or lemon juice)

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

A whole fish adds drama to the table; it’s about sharing and bringing friends together, as long they don’t mind getting their fingers sticky.

Ingredients

1 x 1.5 kg line fish
1 trimmed lemongrass, cut into 5cm lengths
4 garlic cloves,

Africa
Asia
South Africa
Thailand
Fish course
Pescatarian
Southeast Asia

Method

Ask your fishmonger to clean and scale the fish. When braaing a whole fish, the flesh will continue to cook for a while after it’s been removed from the braai, so be aware of overcooking.

Rinse fish inside and out under cold running water. Pat dry with paper towel. Using a sharp knife, score the fish on the diagonal 3 or 4 times on each side through the skin, about 1.5cm into the flesh.