Red curry paste fish
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!