Text 37953, 94 rader
Skriven 2010-05-19 21:16:00 av JIM WELLER (1:123/140)
Ärende: re-post 2
=================
    To: Michael Loo                                  
  Subj: doong goo 175 2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Whole Fish In Banana Leaf Ikan Panggang
Categories: Vietnamese, Fish
  Servings: 4

           DIPPING SAUCE:
      2 ts toasted belancan/blanchan
           shrimp paste
      4 lg red chiles, such as Holland
           or Fresno, stemmed, roughly
           chopped
      2    cloves garlic, roughly
           chopped
      3 TB kecap manis or thick dark
           sweet soy sauce
           (also try mixing soy sauce
           with molasses)
      2 TB fresh lime juice
           FISH:
      3 lb whole fish, gutted (net
           weight 2 1/2 pounds)
           Salt
           Fish sauce
           Oil
      2    pieces banana leaves, each
           about 25 percent longer and
           wider than the fish
      1    lime, cut into wedges

Break up the shrimp paste into smaller pieces, roughly the size of a
pinky fingernail. Put it into a mini chopper with the chiles and
garlic. Grind to a coarse texture. Add the soy sauce and lime juice.
Process again until well blended. Transfer to a small bowl, taste,
and if needed, add extra soy sauce and lime juice to downplay the
spunkiness of the shrimp paste. Set at the table.

Note that these chiles are "Holland" variety. I keep them in the
freezer. The pre-toasted belancan/blanchan is the taupe-colored
dryish looking stuff. 

Preheat a gas grill or ready a grill to cook at medium-high heat.
Meanwhile, wash the fish and pat it dry. Use scissors to remove any
hard looking fins that may poke you later at the table.

Forget that the fish may look like Nemo's relative. 

Make two deep, diagonal slashes across the thickest part of the
fish. Do this on both sides of the fish. Sprinkle with salt,
including the belly of the fish. Rub a little fish sauce all of the
fish, then rub oil on the fish. Set the fish on one piece of banana
leaf. 

When the grill is hot, put the banana leaf and fish on the grill.
How much time it takes to cook the fish depends on the thickness of
the fish. My general rule for grilling fish: 10 to 12 minutes for
each inch. If your fish is 2 inches thick at its fattest place, cook
for each side for 10 to 12 minutes, a total of 20 to 24 minutes.

To flip the fish over and remove it from the grill easily later, put
the remaining piece of banana leaf atop the fish. Then use two wide
spatulas (hold them like you're tossing a salad) to flip the fish
over. Cook for the remainder period of time. To test for doneness,
take a knife and poke at the flesh near the bone. If it flakes
easily, the fish is cooked.

Transfer to a platter and serve immediate with lime wedges and the
dipping sauce. Enjoy with rice and stir-fried vegetable. Or, wrap
pieces of fish in lettuce leaf and dunk in the sauce.


  From: Andrea Nguyen, Vietworldkitchen.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Four out of five gray aliens say they avoid people wearing tin hats.


Cheers

YK Jim


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