Monday, May 21, 2012

Salt-Crusted Tilapia with Lemongrass, Kaffir lime leave, Galangal and Pineapple

This is salt-crusted tilapia, cooked on our new grill.
Ingredients for the hot sauce:
1) 3 cloves garlic
2) 3 Tbsp fish sauce
3) 10 Thai hot chili
4) 1 Tbsp palm sugar
5) 3 Tbsp lime juice

Ingredients for the grill tilapai
1) 2 whole tilpapia
2) 1/2 cup salt
3) 2 " length galangal
4) 5 kaffir lime leaves
5) 1/4 cup dice pineapple


1) Start with fresh cleaned tilapia, gutted, but preferably not skinned or scaled, and pieces of lemon grass, galangal root, pineapple, kaffir lime leaves and a small amount of natural salt.
2) This is the natural salt we used. You can use coarse sea salt as well.
3) Lay out the fish.
4) First place the pineapple inside for sweetness and moisture for the steaming.
5) Fill in the rest with the lemon grass and kaffir lime leaves.
6) Rub the salt onto the surface of the fish on both sides.
7) Lay out the fish to prepare to grill, and preheat the grill to about 350 degrees or more.
8) We laid the fish on hickory planks, to get a wood-fired flavor to the fish.
9) Close the grill and let it cook for about 20 minutes to get all the pineapple hot and steaming inside.
10) Boil water and cook the vermicelli noodles for 10 to 15 minutes. This will be served on the side with the fish.
11) Set out your ingredients for the hot sauce, garlic, lime and Thai chili peppers.
12) Grind the garlic and chili peppers together.
13) Grind into a even paste.
14) Add some fish sauce and palm sugar and lime juice.
15) Grind this into a sauce.
16) The fish looks great.
17) Turn the fish over to cook for another 10 minutes on the other side. Be careful when you do this, or get someone you don't care about to risk themselves to do it.
18) The hickory planks are burned a little, but the fish looks perfect.
19) Lay down a bed of greens to make a presentation.
20) Lay out the fish.
21) Put the hot sauce in the bowl, with the cooked noodles, garnish with piles of cilantro and enjoy your tasty grilled fish!

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