To serve, spoon a little of the lemongrass sauce over the top of each skewer and sprinkle with sea salt.
Serves 4
These skewers are based on a recipe from award-winning chef Jean-Georges Vongerichten, whose Thai cuisine has won praise worldwide. He has a line of tasty sauces and marinades that is available in stores.
Brandied Chicken
1 whole roasting chicken, rinsed and trimmed of excess fat
¼ cup vegetable oil
6 tablespoons soy sauce
2 tablespoons black soy sauce
1 teaspoon salt
8 cloves garlic, minced
2 shots brandy
1 (1-inch) piece ginger, sliced
Fill a pot large enough to hold the whole chicken approximately full of water. Bring the water to a boil over high heat. Reduce the heat to medium and carefully add the chicken to the pot. Adjust the heat so that the water is just simmering.
Poach the whole chicken for 20 to 30 minutes or until cooked through. Carefully remove the chicken from the pot, making sure to drain the hot water from the cavity of the bird. Set the chicken aside to cool.
Remove the skin from the bird and discard. Remove the meat from the chicken and cut it into 1-inch pieces; set aside. (This portion of the recipe can be done 1 or 2 days in advance.)
Add the oil to a large skillet or wok and heat on medium. Add the soy sauces, salt, and garlic. Stir-fry until the garlic begins to soften, about 30 seconds to 1 minute.
Add the chicken pieces, stirring to coat. Stir in the brandy and the ginger.
Cover the skillet or wok, reduce the heat to low, and simmer 5 to 10 more minutes.
Serves 4–6
Be careful when you are lowering the bird into the scalding water. Instead of using a utensil, I actually grab the legs in my hands and carefully lower the chicken into the water.
Thai Glazed Chicken
1 whole chicken, cut in half (ask your butcher to do this for you)
1 teaspoon salt
4 cloves garlic, chopped
1 teaspoon white pepper
1 tablespoon minced cilantro
2 tablespoons rice wine
2 tablespoons coconut milk
1 tablespoon fish sauce
1 teaspoon chopped ginger
2 tablespoons soy sauce
Rinse the chicken under cold water, then pat dry. Trim off any excess fat or skin. Place the chicken halves in large Ziplock bags.
Stir the remaining ingredients together in a small bowl until well combined.
Pour the marinade into the Ziplock bags, seal closed, and turn until the chicken is evenly coated with the marinade. Let the chicken marinate for 30 minutes to 1 hour in the refrigerator.
Preheat the oven to 350 degrees.
Remove the chicken from the bags and place them breast side up in a roasting pan large enough to hold them comfortably. (Discard the remaining marinade.)
Roast the chicken for 45 minutes.
Turn on the broiler and broil for approximately 10 minutes or until done.
Serves 2–4
The marinade for this dish looks rather like watered-down milk, but don't let the blah appearance fool you: It's delicious. Unlike many Thai marinades, this one is not terribly spicy.
Chicken with Black Pepper and Garlic
1 tablespoon whole black peppercorns
5 cloves garlic, cut in half
2 pounds boneless, skinless chicken breasts, cut into strips
cup fish sauce
3 tablespoons vegetable oil
1 teaspoon sugar
Using either a mortar and pestle or a food processor, combine the black peppercorns with the garlic.
Place the chicken strips in a large mixing bowl. Add the garlic-pepper mixture and the fish sauce, and stir to combine.
Cover the bowl, place in the refrigerator, and let marinate for 20 to 30 minutes.
Heat the vegetable oil over medium heat in a wok or skillet. When it is hot, add the chicken mixture and stir-fry until cooked through, about 3 to 5 minutes.
Stir in the sugar. Add additional sugar or fish sauce to taste.
The Glory of the Mortar (and Pestle)
The grinding action of a mortar and pestle releases the oils and flavor essence of the substances being mashed. Unlike a food processor, a mortar will mash ingredients together completely and fully, creating a much more intense and flavorful combination. However, using a mortar and pestle can sometimes be very tiresome. If you enjoy cooking, using a mortar and pestle will probably be something you'll love — both the process and the results!
Serves 4–6
Serve the chicken with mounds of Jasmine rice. Garnish plates with slices of cucumber and tomato.
Jungle Chicken
2–4 serrano chilies, stems and seeds removed
1 stalk lemongrass, inner portion roughly chopped
2 (2-inch-long, ½-inch wide) strips of lime peel
2 tablespoons vegetable oil
½ cup coconut milk
1 whole boneless, skinless chicken breast, cut into thin strips
2–4 tablespoons fish sauce
10–15 basil leaves
Place the chilies, lemongrass, and lime peel into a food processor and process until ground.
Heat the oil over medium-high heat in a wok or large skillet. Add the chili mixture and sauté for 1 to 2 minutes.
Stir in the coconut milk and cook for 2 minutes.
Add the chicken and cook until the chicken is cooked through, about 5 minutes.
Reduce heat to low and add the fish sauce and basil leaves to taste.
Serve with plenty of Jasmine rice.
Serves 2–3
Like the tiger, this dish can be a bit ferocious and can pack quite a bite! So beware!
8
Fish and Seafood Dishes
Snapper Baked with Fish Sauce and Garlic
Lime-Ginger Fillets
Baked Redfish with Lime Vinaigrette
Broiled Salmon with 5-Spice Lime Butter
Roasted Southeast Asian Fish
Steamed Red Snapper
Marinated Steamed Fish
Quick Asian-Grilled Fish
Seafood Stir-Fry
Curried Mussels
Steamed Mussels with Lemongrass
Clams with Hot Basil
Stir-Fried Shrimp and Green Beans
Seared Coconut Scallops
Curried Shrimp with Peas
Basil Scallops
Snapper Baked with Fish Sauce and Garlic
2 whole small red snappers, cleaned but left whole
¼ cup fish sauce
1 tablespoon sesame oil
2 cloves garlic, minced
With a sharp knife, make 3 deep diagonal slits on each side of the fish. Place the fish in an ovenproof baking dish.
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.
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.
Serves 2
I love this flavorful yet oh-so-simple dish. The recipe calls for leaving the fish whole, but if you have a hard time eating fish that still has the head intact, by all means have your fishmonger remove it.
Lime-Ginger Fillets
4 tablespoons unsalted butter, at room temperature
2 teaspoons lime zest
½ teaspoon ground ginger
½ teaspoon s
alt
4 fish fillets, such as whitefish, perch, or pike
Salt and freshly ground black pepper
Preheat the broiler.
In a small bowl, thoroughly combine the butter, lime zest, ginger, and ½ teaspoon salt.
Lightly season the fillets with salt and pepper and place on a baking sheet.
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.
Serves 2–4
These delicate fillets cook in a jiffy, so make sure to pay attention while they are under the broiler. Overcooking fish dries it out and causes it to lose its flaky texture.
Baked Redfish with Lime Vinaigrette
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
Place the fillets in a shallow baking dish.
In a small bowl, combine the garlic, lime juice, soy sauce, sugar, and salt, then whisk in the oil.
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.
Serves 2
It's hard to go wrong flavoring something with garlic and lime. This easy-to-make baked fish is no exception. I like to serve this with a flavored rice dish (dill works well) and a nice summery salad.
Broiled Salmon with 5-Spice Lime Butter
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
Using paper towels, wipe a thin coat of vegetable oil over a broiler pan.
Preheat the broiler on high, with the rack set on the upper third of the oven.
Melt the butter over low heat in a small saucepan. Stir in the 5-spice powder and lime juice; keep warm.
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.
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.
Serves 2
I'm a salmon fan. I like it poached, grilled, broiled, and smoked — any way really. No matter what variety you buy, they all seem to share that slightly sweet flavor that I haven't found in any other fish.
Roasted Southeast Asian Fish
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
In a food processor, combine the green onions, garlic, gingerroot, the 2 seeded whole chilies, the lime zest, and salt.
Preheat the oven to 450 degrees.
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.
Place the fish on a baking sheet and roast for approximately 10 minutes per inch of thickness.
To serve, place unopened packets on each plate. Let guests unwrap.
Roasting Meat
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!
Serves 4
A great light meal is created when you let the fish in this recipe cool to room temperature and place it on a bed of greens that have been tossed in Thai Vinaigrette (see recipes in Chapter 2).
Steamed Red Snapper
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)
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.
Fill the base of a tiered steamer full of water. Bring the water to a boil.
In the meantime, lightly coat the steamer rack with vegetable oil. Place the fish on the rack.
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.
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.
Serves 4
This is a great dinner party dish. Its vibrant color makes a dramatic presentation. Place the whole fish on a serving platter and garnish with lime slices, whole chilies, and coconut wedges. Pass the sauce separately.
Marinated Steamed Fish
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
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.
Stir together all of the remaining ingredients except the vegetable oil.
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.
Fill the base of a tiered steamer full of water. Bring the water to a boil.
In the meantime, lightly coat the rack with vegetable oil. Place the fish on the rack.
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.)
Serves 4
This fish gets its flavoring from the unique marinade, which is more of a paste than a traditional liquid. The finished fish is packed with flavor, but if you like, a squeeze of lemon o
r lime juice certainly won't hurt.
Quick Asian-Grilled Fish
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
Quickly rinse the fish under cold water. Pat dry with paper towels. Set the fish on a large sheet of aluminum foil.
Place the cilantro, 2 tablespoons of the garlic, and the black pepper in a food processor and process to form a thick paste.
Rub the paste all over the fish, both inside and out. Tightly wrap the fish in the foil.
To make the sauce, place the remaining garlic, the lime juice, jalapeño, and brown sugar in a food processor and pulse until combined.
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.
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.
Serves 4–6
Alternatively, this fish can be cooked on a baking sheet in a 450-degree oven for approximately 10 to 12 minutes. Serve it with a variety of Thai-inspired salads — one featuring rice, one featuring veggies, and one with fruit.
Seafood Stir-Fry
3 tablespoons vegetable oil
3 teaspoons garlic, chopped
2 shallots, chopped
1 stalk lemongrass, bruised
THE EVERYTHING® THAI COOKBOOK Page 11