THE EVERYTHING® THAI COOKBOOK (23 page)

Fish and Seafood Dishes

2 whole small red snappers, cleaned but left whole

¼ 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.
   

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.

4 tablespoons unsalted butter, at room temperature

2 teaspoons lime zest

½ teaspoon ground ginger

½ 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 butter, lime zest, ginger, and ½ 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 butter and continue to broil for 1 minute or until the fish is done to your liking.
   

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.

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

½ teaspoon sugar

¼ 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.
   

Eco-Friendly Fish Choices

Many types of fish are on their way to extinction due to overfishing. But here are a few, according to the Audubon Society, that are still plentiful — Alaska salmon, mahi-mahi, striped bass, Pacific halibut, catfish, farmed tilapia, farmed scallops, pole-caught tuna, and rainbow trout.

Vegetable oil

2 (6-ounce) salmon fillets, rinsed and patted dry

1 tablespoon unsalted butter

¼–½ 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 butter 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 butter sauce over the top.
   

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.

¼ 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.
   

Roasting Meat