The Everything Thai Cookbook Part 11

Seared Coconut Scallops

Curried Shrimp with Peas

Basil Scallops

Snapper Baked with Fish Sauce and Garlic 2 whole small red snappers, cleaned but left whole cup fish sauce 1 tablespoon sesame oil 2 cloves garlic, minced 1. With a sharp knife, make 3 deep diagonal slits on each side of the fish. Place the fish in an ovenproof baking dish.

2. Combine the fish sauce, sesame oil, and garlic in a small bowl. Spoon the mixture over the fish, making sure it goes into the slits. Let the fish sit at room temperature for 30 minutes.

3. Bake the fish in a 425-degree oven for 30 minutes or until the skin is crisp.

[image]How to Find the Freshest Seafood The best source for great fish is a great fishmonger, someone who will steer you to the best fish he or she has. If you are on your own, follow your nose. Fresh fish should NOT smell fishy. Instead it should smell clean, and if an ocean fish, like the sea. If there is any fishy smell at all, don't buy it. Other things to look for: Feel the skin; it should be slippery and moist. Press the fish; it should feel firm. Look at the eyes; they should be plump and clear.

Serves 2 I love this flavorful yet oh-so-simple dish. The recipe calls for leaving the fish whole, but if you have a hard time eating fish that still has the head intact, by all means have your fishmonger remove it.

Lime-Ginger Fillets 4 tablespoons unsalted b.u.t.ter, at room temperature 2 teaspoons lime zest teaspoon ground ginger teaspoon salt 4 fish fillets, such as whitefish, perch, or pike Salt and freshly ground black pepper 1. Preheat the broiler.

2. In a small bowl, thoroughly combine the b.u.t.ter, lime zest, ginger, and teaspoon salt.

3. Lightly season the fillets with salt and pepper and place on a baking sheet.

4. Broil for 4 minutes. Brush each fillet with some of the lime-ginger b.u.t.ter and continue to broil for 1 minute or until the fish is done to your liking.

[image]Storing Fish How to store fresh fish: The best way to store fresh fish is not to store it at all, but rather use it the day you purchase it. If that's not an option, lay the fish on a bed of ice and then cover it. Make sure that the ice has somewhere to drain so that the fish doesn't end up sitting in water, which will cause it to turn mushy.

Serves 24 These delicate fillets cook in a jiffy, so make sure to pay attention while they are under the broiler. Overcooking fish dries it out and causes it to lose its flaky texture.

Baked Redfish with Lime Vinaigrette 2 (6-ounce) redfish fillets, rinsed and patted dry (skate, sole, or flounder also work well) 1 clove garlic, minced 2 tablespoons lime juice 2 teaspoons soy or fish sauce teaspoon sugar teaspoon salt 2 tablespoons vegetable oil 1. Place the fillets in a shallow baking dish.

2. In a small bowl, combine the garlic, lime juice, soy sauce, sugar, and salt, then whisk in the oil.

3. Pour the vinaigrette over the fish and bake in a 450-degree oven for 6 to 7 minutes or until done to your liking.

[image]Eco-Friendly Fish Choices Many types of fish are on their way to extinction due to overfis.h.i.+ng. But here are a few, according to the Audubon Society, that are still plentiful - Alaska salmon, mahi-mahi, striped ba.s.s, Pacific halibut, catfish, farmed tilapia, farmed scallops, pole-caught tuna, and rainbow trout.

Serves 2 It's hard to go wrong flavoring something with garlic and lime. This easy-to-make baked fish is no exception. I like to serve this with a flavored rice dish (dill works well) and a nice summery salad.

Broiled Salmon with 5-Spice Lime b.u.t.ter Vegetable oil 2 (6-ounce) salmon fillets, rinsed and patted dry 1 tablespoon unsalted b.u.t.ter teaspoon Chinese 5-spice powder 2 teaspoons lime juice 1. Using paper towels, wipe a thin coat of vegetable oil over a broiler pan.

2. Preheat the broiler on high, with the rack set on the upper third of the oven.

3. Melt the b.u.t.ter over low heat in a small saucepan. Stir in the 5-spice powder and lime juice; keep warm.

4. Place the salmon on the broiler pan, skin side up. Broil for 2 to 4 minutes or until the skin is crispy. Turn the salmon over and broil 2 minutes more or until done to your liking.

5. Transfer the salmon to 2 plates and spoon the b.u.t.ter sauce over the top.

[image]Fatty Fish Fatty fish are good for you! Fish such as tuna, salmon, and mackerel have high levels of Omega-3, a fatty acid shown to help prevent blood clots. Omega-3 has also been linked to lowering triglycerides and cholesterol.

Serves 2 I'm a salmon fan. I like it poached, grilled, broiled, and smoked - any way really. No matter what variety you buy, they all seem to share that slightly sweet flavor that I haven't found in any other fish.

Roasted Southeast Asian Fish cup chopped green onion 3 cloves garlic 4 thin slices of gingerroot 4 small fresh red chilies, seeded, 2 left whole and 2 julienned Zest of 1 lime 1 teaspoon salt 4 (8-ounce) fish fillets (salmon or mackerel are good choices) 4 (12-inch-square) pieces of aluminum foil 12 fresh cilantro sprigs 8 thin lime slices, cut in half 1. In a food processor, combine the green onions, garlic, gingerroot, the 2 seeded whole chilies, the lime zest, and salt.

2. Preheat the oven to 450 degrees.

3. Rinse the fish under cold water and pat dry. Place each fillet in the center of a piece of foil. Rub generously with the green onion paste. Top with the cilantro leaves, lime slices, and julienned chilies. Wrap the fish in the foil.

4. Place the fish on a baking sheet and roast for approximately 10 minutes per inch of thickness.

5. To serve, place unopened packets on each plate. Let guests unwrap.

[image]Roasting Meat Roasting or grilling meats, poultry, and fish in aluminum foil is a terrific way to seal in juices and flavor. It makes additional fat unnecessary, and - maybe best of all - it makes cleanup a breeze. Give it a try and you may never go back!

Serves 4 A great light meal is created when you let the fish in this recipe cool to room temperature and place it on a bed of greens that have been tossed in Thai Vinaigrette (see recipes in Chapter 2).

Steamed Red Snapper 1 whole red snapper (about 2 pounds), cleaned, but left whole Vegetable oil 1 recipe of sauce, such as Minty Dipping Sauce (see page 24), Sweet-and-Sour Dipping Sauce (see page 25), or Mango-Pineapple Salsa (see page 26) 1. Quickly rinse the fish under cold water. Pat dry with paper towels. With a sharp knife, deeply score the fish 3 to 4 times on each side.

2. Fill the base of a tiered steamer[image] full of water. Bring the water to a boil. full of water. Bring the water to a boil.

3. In the meantime, lightly coat the steamer rack with vegetable oil. Place the fish on the rack.

4. Place the rack over the boiling water, cover, and let steam for 10 to 12 minutes, until the flesh of the fish is opaque when pierced with a knife.

5. Serve the sauce on the side.

[image]Red Snapper Red snapper is one of the most cherished of fish. Its moist, white flesh has a delicate, sweet flavor. It can readily be found fresh or frozen, and can be served broiled, baked, steamed, poached, fried, or grilled. If not available, rock cod, white sea ba.s.s, and calico ba.s.s are popular subst.i.tutions.

Serves 4 This is a great dinner party dish. Its vibrant color makes a dramatic presentation. Place the whole fish on a serving platter and garnish with lime slices, whole chilies, and coconut wedges. Pa.s.s the sauce separately.

Marinated Steamed Fish 1 whole lean flatfish (such as redfish, flounder, or ba.s.s), cleaned 1 large mushroom, thinly sliced 2 tablespoons grated ginger 1 tablespoon sliced jalapeno pepper 2 green onions, finely sliced 3 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon shrimp paste 1 teaspoon Tabasco Vegetable oil 1. Quickly rinse the fish under cold water. Pat dry with paper towels. With a sharp knife, deeply score the fish 3 to 4 times on each side.

2. Stir together all of the remaining ingredients except the vegetable oil.

3. Place the fish in a large plastic bag. Pour the marinade over the fish and seal. Let the fish marinate for about 1 hour in the refrigerator.

4. Fill the base of a tiered steamer[image] full of water. Bring the water to a boil. full of water. Bring the water to a boil.

5. In the meantime, lightly coat the rack with vegetable oil. Place the fish on the rack.

6. Place the rack over the boiling water, cover, and let steam for 15 to 20 minutes, until the flesh of the fish is opaque when pierced with a knife.

[image]Don't Over-Marinate If your fish marinade has an acid in it (such as lemon or lime juice), don't marinate it for more than an hour or the marinade will begin "to cook" your fish. (Unless, of course, you are making cerviche.)

Serves 4 This fish gets its flavoring from the unique marinade, which is more of a paste than a traditional liquid. The finished fish is packed with flavor, but if you like, a squeeze of lemon or lime juice certainly won't hurt.

Quick Asian-Grilled Fish 1 whole fish, such as sea ba.s.s or mackerel, cleaned 4 tablespoons chopped cilantro 3 tablespoons chopped garlic, divided 1 teaspoon freshly ground black pepper 3 tablespoons lime juice 1 tablespoon sliced jalapeno chili peppers 2 teaspoons brown sugar 1. Quickly rinse the fish under cold water. Pat dry with paper towels. Set the fish on a large sheet of aluminum foil.

2. Place the cilantro, 2 tablespoons of the garlic, and the black pepper in a food processor and process to form a thick paste.

3. Rub the paste all over the fish, both inside and out. Tightly wrap the fish in the foil.

4. To make the sauce, place the remaining garlic, the lime juice, jalapeno, and brown sugar in a food processor and pulse until combined.

5. Place the fish on a prepared grill and cook for 5 to 6 minutes per side or until the flesh is opaque when pierced with the tip of a knife.

6. Serve the fish with the sauce.

[image]Thai Manners Cleaning your plate in Thailand makes you a bad dinner guest. It makes your host appear not to be generous.

Serves 46 Alternatively, this fish can be cooked on a baking sheet in a 450-degree oven for approximately 10 to 12 minutes. Serve it with a variety of Thai-inspired salads - one featuring rice, one featuring veggies, and one with fruit.

Seafood Stir-Fry 3 tablespoons vegetable oil 3 teaspoons garlic, chopped 2 shallots, chopped 1 stalk lemongra.s.s, bruised cup chopped basil 1 can bamboo shoots, rinsed and drained 3 tablespoons fish sauce Pinch of brown sugar 1 pound fresh shrimp, scallops, or other seafood, cleaned Rice, cooked according to package directions 1. Heat the oil in a skillet or wok over high heat. Add the garlic, shallots, lemongra.s.s, and basil, and saute for 1 to 2 minutes.

2. Reduce heat, add the remaining ingredients, and stir-fry until the seafood is done to your liking, approximately 5 minutes.

3. Serve over rice.

[image]Bamboo Bamboo, a favorite of panda bears, is indigenous to Asia. However, bamboo is farmed in California and actually grows wild in some parts of Arizona!

Serves 24 When I'm in the seafood section of the grocery store and everything looks great, I start thinking about this simple stir-fry. I buy a little of everything that strikes my fancy, go home, and have a seafood feast.

Curried Mussels 2 tablespoons b.u.t.ter 2 shallots, minced cup sweet white wine, such as Riesling 2 pounds mussels, debearded and rinsed well cup sour cream 1 teaspoon (or to taste) curry powder 1 tablespoon lemon juice 1. In a pan large enough to hold all of the mussels, melt the b.u.t.ter over medium heat. Add the shallots and saute until softened and translucent.

2. Add the wine and the mussels and increase the heat to high. Cover and cook, shaking the pan occasionally, until the mussels open, approximately 10 minutes.

3. Remove the mussels from the pan, discarding any mussels that haven't opened. Strain the pan liquid through a strainer and return it to the pan. Bring to a boil, then stir in the sour cream and curry powder.

4. Reduce the heat to medium-low and add the lemon juice. Cook for 2 to 3 minutes. Adjust the seasonings of the sauce if necessary with salt and curry powder.

5. Return the mussels to the broth, coating them. Reheat and serve.

[image]Cleaning Mussels Don't clean the mussels until just before you cook them. Sc.r.a.pe off any barnacles that are on the sh.e.l.ls with a knife or scouring pad. Pull off any strands. (This is called debearding.) Throw out any mussels that are open. Place the mussels in a colander and rinse thoroughly under cool water. Use as soon as possible.

Serves 24 Make sure to have empty bowls on the table to hold all of the empty sh.e.l.ls. Use appetizer forks if you have them. Their smallish size and reduced number of tines make it easier to get at the mussels.

Steamed Mussels with Lemongra.s.s 3 cups water 2 stalks lemongra.s.s, outer leaves removed and discarded, inner portion bruised Peel of 1 lime 5 cloves garlic 3 (-inch) slices unpeeled ginger 2 pounds mussels, cleaned 1 serrano chili Tabasco to taste 1. Place the water, lemongra.s.s, lime, garlic, and ginger in a pot large enough to hold all of the mussels. Bring to a boil, reduce heat, and let simmer for 5 minutes.

2. Bring the liquid back to a boil and add the mussels; cover and let steam for 5 minutes, shaking the pan every so often.

3. Transfer the mussels to a serving platter, discarding any mussels that have not opened.

4. Add the chili pepper to the broth and simmer for an additional 2 minutes. Strain the broth, then pour over the mussels.

5. Serve the mussels with Tabasco on the side.

Closed Mussels Do not eat any mussels that have not opened during the cooking process. Throw them away!

Serves 24 This recipe includes four of the most commonly-used Thai flavoring ingredients - lemongra.s.s, lime peel, ginger, and chilies. If you are a fan of one flavor more than another, don't be afraid to adjust the amounts.

Clams with Hot Basil 1 tablespoon vegetable oil 2 small dried red chili peppers, crushed 2 cloves garlic 2 pounds Manila clams, cleaned 4 teaspoons fish sauce 2 teaspoons sugar 1 bunch basil (Thai variety preferred), trimmed and julienned 1. Heat the oil in a large skillet on high. Add the chili peppers, garlic, and clams. Stir the clams until they open, about 4 to 5 minutes. Discard any clams that remain closed.

2. Add the fish sauce and sugar; stir until well combined.

3. Add the basil and stir until it wilts.

4. Serve immediately either as an appetizer or with rice as a main course.

Serves 46 Handle the clams in the same manner you do mussels - rinse them, debeard them, and discard any that are open before you cook them.

Stir-Fried Shrimp and Green Beans 1 tablespoon vegetable oil 1 tablespoon Red Curry Paste (see recipes in Chapter 1) cup cleaned shrimp 1 cups green beans, trimmed and cut into 1-inch lengths 2 teaspoons fish sauce 2 teaspoons sugar 1. Heat the vegetable oil over medium heat. Stir in the curry paste and cook for 1 minute to release the fragrance.

2. Add the shrimp and the green beans at the same time, and stir-fry until the shrimp become opaque. (The green beans will still be quite crispy. If you prefer your beans softer, cook an additional minute.) 3. Add the fish sauce and the sugar; stir to combine.

4. Serve immediately with rice.