Grilled Thai Whole Fish Drizzled in Coriander-Chili Sauce

Author: Marthinus Strydom
Category: Seafood
Serves/Qty: 2.00

Indulge in the vibrant flavors of Thailand with this exquisite dish of grilled whole fish, harmoniously complemented by a luscious coriander-chili sauce.

Marthinus Strydom

The Story

The origin of Thai Grilled Whole Fish with Coriander-Chili Sauce traces back to the rich culinary heritage of Thailand, a land renowned for its diverse and tantalizing cuisine. This delightful dish is a celebration of Thailand's abundant coastal resources, where seafood is a staple in the diet of its people. The tradition of grilling fish whole, a practice that retains its natural flavors and moisture, has been a culinary art form in Thai culture for centuries.

Historically, Thai cuisine has been greatly influenced by neighboring countries and traders who introduced spices and cooking techniques. The use of chili peppers, a defining element in the coriander-chili sauce, is believed to have been introduced to Thailand by Portuguese explorers in the 16th century. Over time, Thai chefs perfected the art of balancing the spicy heat of chilies with the fresh and aromatic qualities of herbs like coriander, creating a unique and harmonious flavor profile. Today, Thai Grilled Whole Fish with Coriander-Chili Sauce stands as a testament to the ingenuity and mastery of Thai culinary traditions, captivating taste buds around the world with its irresistible blend of flavors.

The Culture Cook: Grilled Thai Whole Fish Drizzled in Coriander-Chili Sauce - fish

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Ingredients

Adjust Quanities

1 trout or other white fish, cleaned

1 dash sea salt, or kosher salt

2 limes, plus wedges for serving

1 cup (48 Teaspoons) vegetable oil, for deep-frying

For the sauce

0.33 cup (15.84 Teaspoons) water

0.50 tbsp (1.5 Teaspoons) tamarind paste

3 cloves garlic

1 tsp heaped brown sugar

1 thumb-sized piece galangal, or ginger, peeled and sliced

1 cup (48 Teaspoons) fresh cilantro leaves and stems, plus more for garnish

2 tbsp (6 Teaspoons) fish sauce

2 to fresh red chiles, minced, deseeded for less heat

0.50 red bell pepper, deseeded and diced

Method

Prepare the fish by patting it dry and making 2 to 3 diagonal cuts on each side, spaced several inches apart, with the knife blade angled toward the head.
Next, drizzle the juice of 1 to 2 limes over the fish, both inside and out, and lightly sprinkle the surface with sea salt. Let the fish sit while you work on the sauce.
In a food processor, combine water, tamarind (or a mix of lime juice and soy sauce), garlic, sugar, galangal (or ginger), coriander, fish sauce, and chiles. Process until the ingredients are well blended. Alternatively, you can finely chop and mix these ingredients by hand.
Transfer the sauce to a saucepan, add the diced pepper, and simmer over medium-low heat for 5 to 8 minutes. Taste the sauce to ensure it strikes the right balance of saltiness and sweet-sour flavors. Adjust by adding more fish sauce if needed for saltiness or more sugar if it's too sour. Keep the sauce warm while you prepare the fish.
Grill the fish on a barbecue at medium-high heat or deep-fry it in a wok or large frying pan with 1 cup of canola or another vegetable oil. Allow the fish to cook for about 5 minutes on each side, or until the flesh turns brown and flakes easily. Be patient and avoid flipping the fish too early to prevent the skin from sticking. It's best to let it cook for at least 2 minutes before turning.
To serve, place the grilled or fried fish on a plate and generously pour the sauce over it. Garnish with fresh coriander sprigs and lime wedges. Pair this delightful dish with Thai jasmine rice and enjoy it with a refreshing cold lager or a glass of white wine.