Here’s another meal that I threw together from what I had in the freezer. As I keep going on about in my cooking posts, it’s absolutely vital to have a well-stocked freezer. It will get you out of all sorts of quandaries. What you see in the picture below used to be frozen solid in my freezer. Well, except for the laksa paste, which was sitting patiently in my fridge waiting to be used up. The snapper and the various herbs like the lemongrass, kaffir lime leaves, galangal, ginger and chilli had all been prepared and put away for a lazy day like today. A quick thaw and they were all ready to go. A tip on thawing – take the fish out first and make sure it’s thoroughly thawed, putting the plastic bag of frozen fish in tap water helps a lot. Change the water often and use warm (not hot!) water if you’re in a rush. Make sure the fish is bendy before you start to make sure it’s thawed thoroughly. To thaw out the herbs, you can chuck them in the foil while warming the grill to help speed things along.
So what results do you get from slathering the fish with spice paste, stuffing every crevice with herbs and then grilling it? First, a wonderfully aromatic kitchen. Then for dinner, slightly charred and deliciously tender fish. You don’t have to use laksa paste, or any paste at all. Use what you have, maybe Thai green curry paste, or chicken rice paste or just minced garlic or mince ginger. Or plain herbs without any paste. It’s all good.
Serve it up with rice and fried greens and it makes for a wholesome and delicious dinner. Here, I used barley for something with a bit more bite and interest. (To cook barley, cover half a cup of the grain with about 2cm depth of water in a saucepan and bring to the boil. Let it simmer till the water’s pretty much all absorbed, then turn off and cover till the fish is ready.) Sorry for the messed up fish because I was too eager and mushed it up a bit. I also undercooked it slightly and had to return the undercooked bits to the grill for a while more. Don’t worry, I make mistakes so you can benefit from them!
Here’s the recipe, improvise as you like!
1 small red snapper
2 tbsp laksa paste
2 stalks lemongrass, sliced
8 kaffir lime leaves, ribs removed
5 slices galangal
5 slices ginger
1 red chilli, sliced
2 calamansi limes, halved
- Heat the grill and line an oven pan with aluminium foil.
- Clean the fish and check that the scales have been thoroughly removed and that the guts are washed clean.
- Using a sharp knife, make 4 or 5 slits across the fish, perpendicular to backbone.
- Slather the slits and the stomach cavity with laksa paste, then stuff each slit with one kaffir lime leaf and one slice of lemongrass.
- Stuff the stomach cavity so that it is full the kaffir lime leaves, lemongrass, galangal, ginger and chilli.
- Strew the remaining herbs on the aluminium foil and sit the fish on top.
- Grill for 10-15 minutes on each side, turning when the skin turns brown and starts to blister and then fins char. About 10 minutes for a 1-person fish and 15 minutes for a 2-person fish.
- Serve with a squeeze of lime and a drizzle of olive oil.