Good Asian Grilled Fish Recipes and Side Suggestions, Please.
- ninrn May 2, 2014 01:28 PM
We're doing an East Asian-ish grilled dinner for Mother's Day. I'm going to try to make this Vietnamese grilled pork: http://www.vietworldkitchen.com/blog/..., but we need a fish dish, too.
Does anyone have a good grilled Asian fish recipe? (Only fish, please, no shellfish). And has anyone ever tried this Ina Garten recipe? http://www.foodnetwork.com/recipes/in... .
We're probably going to make summer rolls and get some Vietnamese mung bean crepes from a local restaurant. I was thinking of doing either cold sesame noodles with lots of veggies or a Thai vegetable curry. Any suggestion of another vegetable/salad side that might work with all this?
The invited Moms love spicy food, but don't particularly like sweet or sweet+spicy. And, while we can get a lot of Asian herbs, spices and condiments here, specialty produce like shiso leaves, green papaya, cilantro root, etc. aren't available.
We like to take whole fish or fish filet and put them on heavy duty foil. For whole fish, cut some slits in both sides to allow the flavor in. Top with sliced fresh ginger, sliced red chillies, chopped green onions, some cilantro, and drizzle with some soy sauce and sesame oil. Wrap the fish into a foil packet and grill for 20-30 minutes. Sometimes I add chopped garlic too. It makes its own broth as it cooks, so it goes really well with white rice.
If you are serving rice i'm not sure you need the sesame noodles as well, but if you have a large group you may need them.
The summer rolls sound great- i love to make them with lots of mung bean sprouts, smoked tofu, avocado, and cilantro among other things.
This salad is really light and flavorful- maybe swap part of the olive oil for toasted sesame oil:
Roasted carrots with miso would be an option:
Spicey pickled daikon, carrots, etc would be a good condiment.
A big salad with shredded napa cabbage, shredded carrots, sliced radishes, scallions, sesame seeds, cilantro, and a sesame oil lime juice vinegrette would be great too.
"burma" cookbook has a nice spice rub recipe for cooking whole fish (which in that case is wok-sautéed):
garlic, galangal, chiles, ginger, shallots (?), prob. some fish sauce (i'd add some minced cilantro and a bit of sliced lime in the cavity, as well as the rub).
wow, while looking for that full ingredient list, i came across this "savory bangkok waffles with dipping sauce" recipe from the same author -- and it looks **perfect** for a brunch! http://leitesculinaria.com/1538/recip... ("batter flavored with tiny dried shrimp, coriander leaf, and lime juice. The resulting skillet cakes are known in Thai as thong paen na goong, and look like small crepes"") -- reminds me of flavors of sri lankan hoppers, served with pol and seeni sambols.