Servings: 6
NOTE: To prepare this dish in the traditional way, buy a 2- to 3-pound whole fish and have it cleaned and slit open from head to tail, leaving the bones intact. (Asian markets usually have excellent fresh fish and the staff to prepare them this way.) Rub the fish sauce mixture in the fish and then stuff it with the lemongrass and basil. Wrap in banana leaf and aluminum foil and grill for 15 to 20 minutes on each side.
If you can’t easily find fresh Asian herbs, use the freshly grated zest of 3 limes or lemons instead of lemongrass, and citantro, dill, mint, or any other fresh herb instead of the basil.
Like most Thai sauces, the chili sauce is served on the side, so you can add a plate of lime wedges or a quick sauce of lemon and melted butter for those who prefer a milder taste. The banana leaves enclosing the fish are wrapped in foil for grilling, so you can omit them if they’re difficult to find.
Ingredients
Chili-Garlic Sauce (see below)
¼ cup fish sauce
2 tablespoons soy sauce
2 tablespoons finely minced garlic
1 teaspoon freshly ground pepper
1 teaspoon sugar
Banana leaves and aluminum foil for wrapping
3 stalks fresh lemongrass
2 bunches graprao basil or other fresh basil (about 1½ cups leaves)
6 boneless small trout or 3 pounds meaty fish fillet, divided into 6 equal portions
Chili-Garlic Sauce for Fish
Serve this feisty sauce with Grilled Whole Fish with Lemongrass and Graprao Basil or any grilled or steamed fish or seafood.
1 1/3 cup fish sauce
2 tablespoons water
2 tablespoons palm sugar or brown sugar
3 tablespoons freshly squeezed lime juice
1 tablespoon finely minced garlic
1 tablespoon finely chopped green onion
2 teaspoons coarsely ground dried red chili
In a small saucepan over medium heat, combine the fish sauce, water, and palm sugar. Cook gently, stirring occasionally, until the sugar dissolves and the sauce is smooth and slightly thickened. Remove from the heat and stir in the lime juice, garlic, green onion, and chili, mixing well. Taste and adjust seasoning to your liking.
Makes about ½ cup.
‘Real Thai’ cookbook (paper back). pg 131
Directions
Prepare a fire in a charcoal grill or preheat a gas grill. Prepare the Chili-Garlic Sauce and set aside.
In a small bowl, combine the fish sauce, soy sauce, garlic, pepper, and sugar. Stir well and set aside. Prepare six 8-by-14inch sheets of aluminum foil and six 8-by-11-inch pieces of banana leaf. Place the 6 aluminum foil sheets on a flat work surface in front of you. Arrange 1 banana leaf piece in the center of each piece of aluminum foil.
Trim the lemongrass stalks. Cut away and discard the grassy tops of each stalk, leaving a stalk about 6 inches long. Cut away any hard root section to leave a clean, smooth, flat base at the root end below the bulb. Remove and discard tough outer leaves. Using the blunt edge of a cleaver or large knife, whack the stalk firmly at 2-inch intervals, rolling it over to bruise it on all sides. Slice each stalk on the diagonal into 2-inch lengths and set aside.
Place a whole fish or fish fillet on each banana leaf. Divide the fish sauce mixture among them, spooning it evenly over the fish to cover completely. Tuck several chunks of lemongrass and sprigs of basil inside each whole fish or alongside the fillets. Fold the long edges of each banana leaf toward the center and tuck in to enclose the fish securely. Fold all sides of the foil in toward the center to make a well-sealed packet.
Arrange the pockets on the grill rack and grill over hot coals for 8 to 10 minutes on each side. Transfer the packets to plates and serve at once with the Chili-Garlic Sauce.