One of the most remarkable ways of eating fresh fish. An ideal camping or picnic treat. Paste can be prepared in advance and can last for up to 2 weeks in an airtight container in the fridge. You can also experiment with other proteins, like chicken or pork, and grill on cast iron or BBQ.
- 2 stalks lemongrass, hard part removed
- 6 garlic cloves
- zest of 1 lime
- 3 kaffir lime leaves (available in most Asian grocers)
- 1 thumb sized piece of ginger, peeled
- 1 shallot
- 1 tablespoon red curry paste
- fresh fish, cleaned and left whole.
- Blend all marinade ingredients in a food processor or mortar and pestle.
- Using a sharp knife, make slits, diagonally, in the fish, on both sides.
- Using a spoon, fill the slits with the paste. Use the remaining paste to cover the fish.
- Let rest for at least 30 minutes, at room temperature.
If you are grilling, place the fish on an oiled barbeque rack or on an oiled and well-seasoned cast iron pan. If you are frying, heat oil and slowly slide the marinated fish. Cooking time depends on the size of the fish.
- Let rest for at least 10 minutes. Enjoy with rice, pickled veg, a spicy sambal and a good bottle of cold beer!