{"id":5024,"date":"2017-02-28T08:01:49","date_gmt":"2017-02-28T00:01:49","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=5024"},"modified":"2020-05-24T00:11:47","modified_gmt":"2020-05-23T16:11:47","slug":"thai-lemongrass-fish","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/thai-lemongrass-fish\/","title":{"rendered":"Thai-inspired Smoked Lemongrass Fish"},"content":{"rendered":"

STORY BEHIND THE RECIPE<\/span><\/h1>\n

This Thai-Inspired Smoked Lemongrass Fish dish was inspired by my awakening of interest in Thai cuisine when my husband was stationed there for several years. We would often prowl the streets in Thai to enjoy our favourites dishes including BBQ fish (usually tilapia or sea bass), pineapple fried rice<\/a> (khao phad sarapod) and tom yam soup<\/a>. In Thailand, their BBQ fish is usually coated with a layer of coarse salt before it is barbecued, and the taste is simply ‘aroy mak ka’!<\/p>\n

When we moved back to Singapore, I desperately wanted to try to replicate this dish at home, but I didn’t have a charcoal grill. So\u00a0I improvised and invented\u00a0my own\u00a0method of cooking the fish by using my handy\u00a0wok instead.\u00a0To replicate the smokey effect of\u00a0a\u00a0charcoal grill, I used a layer of coarse salt to line the wok\u00a0and then smoke cook the fish over high heat in the covered wok.<\/p>\n

To my delight, the smoky ashy aroma from this method of cooking turned out to be very flavourful, and my family loved it so much. Even my son-in-law who usually doesn’t like to eat fish finds it yummy, so that makes me extra happy.\u00a0 This is a very healthy dish as it does not require oil and the ingredients used are of medicinal value.<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

The fish I used here is Grey Mullet, also known colloquially as “Orr Her” in Hokkien. When you buy the Grey Mullet, tell the fishmonger not to remove the scales of the fish. It is in fact quite common for Grey Mullet to be sold with scales on, whether it is meant for grilling or steaming. This is a peculiarity of Grey Mullet – leaving the scales on actually helps to retain the natural sweetness and distinctive flavour of the fish.<\/p>\n

\"The<\/p>\n

INGREDIENTS (serves 4)<\/span><\/h1>\n