Quote:
Originally Posted by Stitchawl
We tried our hand at making a 'Thai Chili Fish' dinner last night. Saw a lovely Yellowtail Snapper swimming in a tank at the local supermarket, had it cleaned and de-scaled, and brought it home. Marinated for a few hours in a mix of crushed lemongrass, garlic, ginger, Thai Red curry paste, a couple of Thai peppers, sweet chili sauce, cilantro, a dash of Nam pla, and lime juice, then baked for 50 minutes in a hot air oven so the skin was nice a crispy....
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That sounds soooo good. I would love a some adobong bangus -- milkfish marinated in soy sauce, vinegar, ginger, and garlic, then fried. The best part is that you can get it pre-marinated, so all you have to do is fry it up and serve it over rice with tomatoes and boiled eggs. Oh, and you can't be squeamish about eating the head. The cheeks of the fish really are the best part.