Recipes - Thai

Miang Pla Pao (Thai Leaf Wrapped Grilled Fish)


Introduce some Thai flavours into your next BBQ session with the Miang Pla Pao! Smoky and crusty on the outside and juicy on the inside, this Thai Leaf Wrapped Grilled Fish is a definite crowd pleaser!
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Thai









Ingredients:

1 whole fish (tilapia or snapper, scales on, gutted and cleaned)
3 stalks lemongrass (bruised)
1 cup basil leaves
2 tbsp salt
Fresh vegetables of your choice (betel/perilla/mint leaves, Thai basil, green leaf lettuce
Rice noodles (fresh or prepared as per instructions on packaging)

For the sweet sauce

25g tamarind paste
25ml water
50g fish sauce
20g peanuts (toasted and crushed)
30g palm sugar

For the spicy sauce

5-8 bird eye chillies (adjust according to taste)
10g coriander stalks
10g pickled garlic
3-4 cloves garlic garlic (peeled)
1 tsp dried peppercorn
2 tbsp fish sauce
2 tbsp lime juice
15g sugar




Steps:

Preparing the fish

  1. Stuff 3 stalks of bruised lemongrass and 1 cup of basil leaves inside the fish. Then rub 2 tbsp salt all over the fish.
  2. Heat up the grill and cook the fish for 15-20 mins on each side.
  3. Prepare the sauce while the fish is grilling. Combine all the ingredients for the spicy sauce in a food processor and blend until it becomes a thick paste. Spoon out and set aside.
  4. To make the sweet sauce, add all ingredients to a saucepan and heat over low heat. Keep stirring until palm sugar is fully dissolved. Turn off the heat, add in crushed peanuts and stir to mix well.
  5. The fish should be ready by now. Serve whole fish with fresh vegetables, rice noodles and sauces on the side. Simply peel off the skin and scales of the fish to reveal the moist and tender fish meat.
  6. To enjoy, take a betel leaf, add some rice noodles, fish meat and other vegetables. Wrap it up and dip it into either sauce and pop it in your mouth!

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Miang Pla Pao (Thai Leaf Wrapped Grilled Fish)

Miang Pla Pao (Thai Leaf Wrapped Grilled Fish)

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Introduce some Thai flavours into your next BBQ session with the Miang Pla Pao! Smoky and crusty on the outside and juicy on the inside, this Thai Leaf Wrapped Grilled Fish is a definite crowd pleaser!

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Thai
Ingredients

1 whole fish (tilapia or snapper, scales on, gutted and cleaned)
3 stalks lemongrass (bruised)
1 cup basil leaves
2 tbsp salt
Fresh vegetables of your choice (betel/perilla/mint leaves, Thai basil, green leaf lettuce
Rice noodles (fresh or prepared as per instructions on packaging)

For the sweet sauce

25g tamarind paste
25ml water
50g fish sauce
20g peanuts (toasted and crushed)
30g palm sugar

For the spicy sauce

5-8 bird eye chillies (adjust according to taste)
10g coriander stalks
10g pickled garlic
3-4 cloves garlic garlic (peeled)
1 tsp dried peppercorn
2 tbsp fish sauce
2 tbsp lime juice
15g sugar

Instructions

Preparing the fish

  1. Stuff 3 stalks of bruised lemongrass and 1 cup of basil leaves inside the fish. Then rub 2 tbsp salt all over the fish.
  2. Heat up the grill and cook the fish for 15-20 mins on each side.
  3. Prepare the sauce while the fish is grilling. Combine all the ingredients for the spicy sauce in a food processor and blend until it becomes a thick paste. Spoon out and set aside.
  4. To make the sweet sauce, add all ingredients to a saucepan and heat over low heat. Keep stirring until palm sugar is fully dissolved. Turn off the heat, add in crushed peanuts and stir to mix well.
  5. The fish should be ready by now. Serve whole fish with fresh vegetables, rice noodles and sauces on the side. Simply peel off the skin and scales of the fish to reveal the moist and tender fish meat.
  6. To enjoy, take a betel leaf, add some rice noodles, fish meat and other vegetables. Wrap it up and dip it into either sauce and pop it in your mouth!

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