THE EVERYTHING® THAI COOKBOOK (24 page)

Roasting or grilling meats, poultry, and fish in aluminum foil is a terrific way to seal in juices and flavor. It makes additional fat unnecessary, and — maybe best of all — it makes cleanup a breeze. Give it a try and you may never go back!

1 whole red snapper (about 2 pounds), cleaned, but left whole

Vegetable oil

1 recipe of sauce, such as Minty Dipping Sauce (see page 24), Sweet-and-Sour Dipping Sauce (see page 25), or Mango-Pineapple Salsa (see page 26)

1. Quickly rinse the fish under cold water. Pat dry with paper towels. With a sharp knife, deeply score the fish 3 to 4 times on each side.
   
2. Fill the base of a tiered steamer
   full of water. Bring the water to a boil.
   
3. In the meantime, lightly coat the steamer rack with vegetable oil. Place the fish on the rack.
   
4. Place the rack over the boiling water, cover, and let steam for 10 to 12 minutes, until the flesh of the fish is opaque when pierced with a knife.
   
5. Serve the sauce on the side.
   

Red Snapper

Red snapper is one of the most cherished of fish. Its moist, white flesh has a delicate, sweet flavor. It can readily be found fresh or frozen, and can be served broiled, baked, steamed, poached, fried, or grilled. If not available, rock cod, white sea bass, and calico bass are popular substitutions.

1 whole lean flatfish (such as redfish, flounder, or bass), cleaned

1 large mushroom, thinly sliced

2 tablespoons grated ginger

1 tablespoon sliced jalapeño pepper

2 green onions, finely sliced

3 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon shrimp paste

1 teaspoon Tabasco

Vegetable oil

1. Quickly rinse the fish under cold water. Pat dry with paper towels. With a sharp knife, deeply score the fish 3 to 4 times on each side.
   
2. Stir together all of the remaining ingredients except the vegetable oil.
   
3. Place the fish in a large plastic bag. Pour the marinade over the fish and seal. Let the fish marinate for about 1 hour in the refrigerator.
   
4. Fill the base of a tiered steamer
   full of water. Bring the water to a boil.
   
5. In the meantime, lightly coat the rack with vegetable oil. Place the fish on the rack.
   
6. Place the rack over the boiling water, cover, and let steam for 15 to 20 minutes, until the flesh of the fish is opaque when pierced with a knife.
   

Don't Over-Marinate

If your fish marinade has an acid in it (such as lemon or lime juice), don't marinate it for more than an hour or the marinade will begin “to cook” your fish. (Unless, of course, you are making cerviche.)

1 whole fish, such as sea bass or mackerel, cleaned

4 tablespoons chopped cilantro

3 tablespoons chopped garlic, divided

1 teaspoon freshly ground black pepper

3 tablespoons lime juice

1 tablespoon sliced jalapeño chili peppers

2 teaspoons brown sugar

1. Quickly rinse the fish under cold water. Pat dry with paper towels. Set the fish on a large sheet of aluminum foil.
   
2. Place the cilantro, 2 tablespoons of the garlic, and the black pepper in a food processor and process to form a thick paste.
   
3. Rub the paste all over the fish, both inside and out. Tightly wrap the fish in the foil.
   
4. To make the sauce, place the remaining garlic, the lime juice, jalapeño, and brown sugar in a food processor and pulse until combined.
   
5. Place the fish on a prepared grill and cook for 5 to 6 minutes per side or until the flesh is opaque when pierced with the tip of a knife.
   
6. Serve the fish with the sauce.
   

Thai Manners

Cleaning your plate in Thailand makes you a bad dinner guest. It makes your host appear not to be generous
.

3 tablespoons vegetable oil

3 teaspoons garlic, chopped

2 shallots, chopped

1 stalk lemongrass, bruised

¼ cup chopped basil

1 can bamboo shoots, rinsed and drained

3 tablespoons fish sauce

Pinch of brown sugar

1 pound fresh shrimp, scallops, or other seafood, cleaned

Rice, cooked according to package directions

1. Heat the oil in a skillet or wok over high heat. Add the garlic, shallots, lemongrass, and basil, and sauté for 1 to 2 minutes.
   
2. Reduce heat, add the remaining ingredients, and stir-fry until the seafood is done to your liking, approximately 5 minutes.
   
3. Serve over rice.
   

Bamboo

Bamboo, a favorite of panda bears, is indigenous to Asia. However, bamboo is farmed in California and actually grows wild in some parts of Arizona!

2 tablespoons butter

2 shallots, minced

½ cup sweet white wine, such as Riesling

2 pounds mussels, debearded and rinsed well

½ cup sour cream

1 teaspoon (or to taste) curry powder

1 tablespoon lemon juice

1. In a pan large enough to hold all of the mussels, melt the butter over medium heat. Add the shallots and sauté until softened and translucent.
   
2. Add the wine and the mussels and increase the heat to high. Cover and cook, shaking the pan occasionally, until the mussels open, approximately 10 minutes.
   
3. Remove the mussels from the pan, discarding any mussels that haven't opened. Strain the pan liquid through a strainer and return it to the pan. Bring to a boil, then stir in the sour cream and curry powder.
   
4. Reduce the heat to medium-low and add the lemon juice. Cook for 2 to 3 minutes. Adjust the seasonings of the sauce if necessary with salt and curry powder.
   
5. Return the mussels to the broth, coating them. Reheat and serve.