![]() ![]() When buying a whole fish the first thing I always look at is the eye. I used snapper for this recipe, but any small whole fish you can get your hands on would work just fine. Be sure your sesame oil is indeed the toasted variety, otherwise you’ll miss out on that rich toasty flavor. Toasted sesame oil is another unique flavor and a little goes a long way. Peanuts also show up a lot- they add nice crunch and uniquely peanutty taste. Shallots and scallions are common as well. Notice its albino interior.įresh herbs like cilantro, mint, and Thai basil are very popular in Southeast Asian cuisine. At my market, the green papayas are stationed next to the squashes and cucumbers, while the ripe red papayas are over with the fruit. It actually tastes like a vegetable, and I love it. But unripe papaya is completely different in texture, color, and flavor making it seem like an entirely different fruit. Actually, I don't really love papaya in its more familiar ripe state. ![]() But don’t go thinking it’s going to taste anything like the papaya we all know and love. This is nothing more than an unripe papaya. Not a whole lot talk about here, just be sure to use fresh limes (not the bottled stuff, please). Ginger, galangal, and garlic also add a nice layer of pungent spice. For chili flakes, the regular crushed red pepper you put on your pizza will work here. Sambal oelek is a Southeast Asian chili paste that can be found in every Asian market and some grocery stores as well. I am not a fish sauce connoisseur by any stretch, but I like its flavor better than others I've tried.įresh red Thai bird chilies would be good in either of these recipes as a substitution for the flakes or the chili paste. Ever since, it’s been my brand of choice. Sure enough, there was a bottle with a baby on it (and the words Golden Boy Brand in teensy tiny letters). There are about 20 different brands of fish sauce to choose from, but chef Lisa told me to get “the one with the baby on it”. ![]() Since then I’ve come to adore the Asian market and I’ve spent a great deal of time getting to know the isles and where to find what. Our market here is huge and I had no idea what I was getting myself into. It was my first time at the " Asia Supermarket" and it was completely overwhelming. Years ago I was working for a local chef, when she needed me to run to the Asian market to pick up fish sauce. When substituting for palm sugar, I always go with the light stuff. That being said, I get pretty peeved when recipes don’t specify light brown or dark brown sugar, because it can make a pretty significant difference in the outcome. Palm sugar often comes in these hard discs or balls, and can be difficult to measure, so I often go for the brown. Palm sugar is traditional in Thai cooking, but I’ve found brown sugar works well too. Thai food, as with most other Asian cuisine, is based around 4 distinct tastes that work together in balance: Let’s talk about those ingredients, shall we? Plus, you can put them both on the same plate without having to worry about the flavors melding together in a funky way. The beautiful thing about making both of these dishes together is that the flavors are very similar, and therefore many of the ingredients overlap. As soon as I saw the green papayas, I knew exactly what I wanted to make: a Thai green papaya salad, one of my all time favorites. I wanted to make a nice refreshing salad to go along with the fish, so I hit up our local Asian market for inspiration. ![]() Grill me whole and slather me with a sweet salty spicy tangy herbaceous sauce! I thought fish would be a nice change of pace from all the pork belly and pasta I've been eating, so I headed over to Randall’s, my favorite local fish market, to see what looked good. Southeast Asian flavors are an immediate go-to when I want to eat something that's light but still super flavorful. So tonight, rather than hitting the town, I’m bringing you a second blog post for this week with not one, but TWO recipes. I see nothing wrong with enjoying the finer things in life, but sometimes when I’ve had a little bit too much of, well, everything, I crave a meal that is light and cleansing. It seems that every other day there is a new reason to celebrate:Īnniversaries! Birthdays! End of summer! Engagements! Weddings! Babies! Girls night! Double date night! Family visiting! Friends in Town! I’ve been doing a lot of overindulging lately. This Thai Whole Grilled Snapper is an easy and delicious recipe to make on the grill! Perfectly cooked fish in a tangy, spicy herby sauce. ![]()
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