Grilled whole Grouper at Kitchen Conservatory yesterday.
1 tablespoon minced lemongrass
1 table minced fresh ginger
1/4 cup Nuoc Cham (recipe follows)
1 lime, thinly sliced
1 stalk of lemongrass, cut into 4 inch lengths
8 thin slices of fresh ginger
Kosher or sea salt
Mix the lemongrass, ginger and nuoc cham.
Place the fish on a cutting board and generously salt the fish on the outside and the cavity. Make four vertical cuts into the side of the fish. Stuff the slits and the cavity with the lime and ginger slices, and the lemongrass.
Spoon the nuoc cham mixture over the fish and let sit for 10 or 15 minutes before grilling.
Place the fish (belly side to the front-this helps when you need to flip the fish) on the liberally oiled grill.
Let the fish cook for about 12 to 15 minutes per side for this size of fish-smaller fish take less time. Also for smaller fish, you can use a hotter grill.
With a long fish spatula carefully roll the fish over to grill the second side.
Serve with lettuce wraps, fresh cilantro, mint, and lime wedges.
Serve Nuoc Cham and Thai Peanut Dipping Sauces on the side.
1/4 cup hot water
1/4 cup palm sugar (can substitute brown sugar)
dissolve the sugar in the hot water.
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice
2 tablespoons minced fresh ginger
2 tablespoon minced garlic
2 tablespoons minced fresh mint
Sliced Thai Bird's Eye or Serrano Chile-add as much or as little as you like depending on how spicy you like it.
Combine all the ingredients with the water and sugar, mix well and let sit for 1/2 hour before serving. Can be refrigerated.
Thai Peanut Sauce
13 1/2 ounce can of coconut milk
2 tablespoons red curry paste
3/4 cup peanut butter-nothing fancy
1/4 cup sugar
2 tablespoons white vinegar
1/2 cup water
Salt to taste
Combine all of the ingredients in a small sauce pan and bring the mixture to the boil. Serve at room temperature, Can be refrigerated, but thickens a lot.