Time For Thai Grilled Fish With Chili Lime Sauce Food

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

EASY CHILI AND LIME FISH STREET TACOS

Steps:

• Preheat grill to medium heat and lightly oil the grate.
• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
• Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.

CHILE LIME SAUCE

Steps:

• Gather the ingredients.
• Place all ingredients into a food processor blender. Blend mixture well.
• Bring sauce to a simmer over medium-high heat for 1 to 2 minutes. Reduce heat to low and let simmer for 5 more minutes. Stir occasionally. Remove from heat and let cool 5 to 10 minutes before serving.
• Follow the above directions, if using as a marinade, but let the sauce cool for 30 minutes before using. Marinade beef for 6 to 12 hours, chicken and pork for 4 to 6 hours, fish, seafood, and vegetables for 30 minutes.
• Make this sauce ahead of time and store in an airtight container in the refrigerator for up to one week after preparation.

THAI GRILLED FISH RECIPE (PLA PAO ปลาเผา)

Steps:

• When you buy your whole fish, ask the vendor (or yourself) to do two things: One, try to remove the guts from the gills of the fish, without slicing the fish open on the belly, and two, leave the scales on the fish (if you have the choice).
• Probably the first thing you want to do (if you're using charcoal, which I would recommend), is to get the charcoal going first, so it's ready when the fish is prepared.
• Make sure you rinse your fish with water and then pat them dry with a paper towel.
• Take your lemongrass stalks and beat and bruise them with something hard, like a mortar, or a rolling pin or something like that. This is going to bring out the lovely flavor of the lemongrass. Also prepare a small handful of kaffir lime leaves.
• Fold the lemongrass in half and begin to stuff the fish with a stalk of lemongrass and about 10 kaffir lime leaves. Depending on how big your fish is will determine how many stalks of lemongrass you can fit. I put 2 - 3 lemongrass stalks in each fish in the video. Make sure it's tight, but also make sure not to push so hard that you break the flesh of the fish.
• In a large mixing bowl or pan add ½ kilo bag of salt, sprinkle in 2 tablespoons of all purpose flour, and add about 1 tablespoon of water. Mix it up thoroughly, massaging the mixture with your hand, until it's fully mixed. You want the salt to be a little moist so it sticks to the fish easily.
• Add the fish to the pan and start plastering it with the salt mixture. Pat and rub the fish with the salt, making sure to cover the entire fish, and all over the head and tail. Do the same to both fish.
• For grilling the fish, you want to have a steady, yet quite low heat. Make sure you have a bed of coals, and if they are too hot you can either tone them down with a scoop of ashes, or push the really hot coals to one side of the grill and put the fish on the other side (using a little indirect heat). You can also add more coals as you keep on cooking. You want to slow cook the fish without them burning on the outside. My fish took almost 1 hour to grill. So aim for low heat for slow cooking.
• Once your fish is on the grill, it's time to get started on the seafood sauce (below).
• Try to wait for about 15 minutes before you flip the fish. If you flip it too early, when the salt hasn't dried out completely yet, the fish skin might get stuck onto the griddle. Flip the fish as little as possible.
• Keep roasting until the fish feels firm and the white salted skin has turned crusty and golden. It should take about 45 minutes to 1 hour.
• Take the fish off the grill, and set it on a platter.
• To eat the fish, you can either use a knife or scissors, and from the top of the fish, cut through the skin. The skin should cleanly lift off the fish revealing moist and beautiful meat.
• Thai grille fish (pla pao) is delicious with both sticky rice and white rice, and lots of seafood sauce!
• Peel about 15 cloves of garlic and grab about 20 Thai bird chilies (prik kee noo suan พริกขี้หนูสวน). Normal Thai chilies will work too. Pound ½ teaspoon of salt, the garlic, and chilies using a mortar and pestle. Doesn't need to be super fine, but make sure there are no big chunks.
• In a bowl, add the pounded garlic and chilies, 6 tablespoons of fresh squeezed lime juice, 3 tablespoons of water, 2.5 tablespoons of fish sauce, and 1 tablespoon of sugar. Mix everything together until the sugar is dissolved.
• Taste the seafood sauce. Really, it's up to you how it tastes, but you want it to be slightly salty, sour, and slightly sweet.
• If you need to add a little more of anything, go for it!

CHILE-LIME SAUCE

Steps:

• In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.

EASY GRILLED THAI SALMON

Steps:

• 1. MAKE MARINADE: Combine all marinade ingredients in a bowl.
• 2. Rinse and pat dry the salmon fillets or steaks. Leave the skin on. Place them in a long flat-bottomed dish and pour the marinade over. Turn the salmon several times in the marinade. Allow to marinate in the refrigerator for 10 to 15 minutes.
• 3. HEAT UP THE GRILL: Prepare the grill by brushing with a little vegetable oil to prevent sticking.
• 4. MAKE COCONUT SAMBAL: Stir all the sauce ingredients together in a bowl until the sugar has dissolved. Taste-test for salt and sweetness. Add more fish or soy sauce if not salty enough, more sugar if too sour, add more chili if not spicy enough. If too spicy, add more coconut milk. Set aside.
• 5. GRILL THE SALMON: Allow it to cook at least 2 minutes before turning. Baste with some of the left-over marinade. Salmon is cooked when light pink in color. Do not overcook !
• 6. Serve the grilled salmon with plain white rice and Coconut Sambal on the side.

STEAMED FISH WITH LIME AND CHILE

Steps:

• In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
• Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.
• Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.

TIME FOR THAI GRILLED FISH WITH CHILI-LIME SAUCE

Steps:

• Marinade:.
• Combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a smooth paste. Transfer to a large zip-lock bag and add fish fillets. Turn gently to season well. Set aside for 30 minutes, or refrigerate up to 1 day.
• Sauce: Combine sauce ingredients in a small bowl, stirring to dissolve sugar. Sprinle with chili and cilantro and set aside.
• Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425 degrees. Remove fish from marinade and cook until done, turing once, about 5 minutes per side.
• Arrange on serving platter along with a small bowl of sauce, if using, to spoon over the fish. Serve hot or warm.

LIME CHICKEN AND THAI FISH SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickiness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
• Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove chicken from pan, keep warm.
• Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken, sprinkle with peanuts. Garnish with lime wedges, if desired.

THAI GRILLED CHICKEN

Steps:

• *Note: Prep time does not include marinating time*
• Add all of the ingredients except for the chicken to a medium bowl.
• Pour the marinade into a large ziplock bag reserving ¼ of the marinade for brushing on top before serving.
• Add in chicken and place in the refrigerator overnight or for a minimum of three hours.
• When you're ready to cook heat your grill to medium high heat.
• Cook for 5-10 minutes, flip and cook for an additional 5-10 minutes or until fully cooked.
• Brush the remaining marinade mixture on top of the chicken.
• Serve immediately with fresh cilantro, sesame seeds or lime wedges if desired.

CHILI LIME SAUCE

Steps:

• Whisk together lime juice, fish sauce, sugar, vinegar, chile paste and green onions in a bowl.