Here’s something which is guaranteed to leave a lasting impression! It’s a really simple dish which packs an almighty punch of spice together with the sweet, sour and salty flavours synonymous with southern Thai food. It was amazing!
400g white fish fillets (dory, snapper, bream, flathead etc) (skin removed)
1 tablespoon coriander root and stems (chopped)
3 garlic cloves
2-6 birdseye chillies (seeded and chopped) (the more chillies – the fiercer the heat!)
1 lime (juice of)
1 tablespoon white sugar
2 tablespoons fish sauce
pinch white pepper
2 spring onions (thinly sliced)
1 tablespoon coriander leaves
In a pestle and mortar, grind the salt and coriander stems into a paste. Add the garlic and chillies and pound into a paste. Mix in the sugar, lime juice, pepper and fish sauce and set aside.
Heat a steamer and cook the fish until done. (5-8 minutes depending thickness of the fish. Turn out to a large platter and roughly flake the fish into large chunks. Pour over the chilli sauce.
Sprinkle with spring onions, cucumber and coriander. The cucumber acts as a perfect cooling to the spice of the dressing. Which will be much appreciated if you decided to add the full quota of chilli.