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Grilled fish with Thai caramel sauce and herbs
Serves 6 Starters and mains
Ingredients
- extra virgin olive oil, to fry
- 6 curry leaf stems
- ½ bunch mint, leaves picked
- ½ bunch Thai basil (optional), leaves picked
- 3 Lebanese (short) cucumbers, peeled and sliced 3cm thick on an angle
- 1.2kg firm white fish fillets, skin off, bones removed, cut into 120–150g pieces
- 1 quantity Thai caramel sauce (see recipe linked), gently reheated if cool
- green beans, lightly cooked then finely chopped (optional)
- Steamed jasmine rice, to serve
Method
Pour the oil into a small frying pan to a depth of 2cm and heat for 3 minutes over a medium heat. Add the curry leaves, still on their stems, and cook for 2 minutes until translucent, then drain on kitchen paper – they will become crunchy.
Preheat the grill to high and line a baking tray with baking paper. Combine the herbs and cucumber in a bowl.
Season the fish pieces with salt and pepper, then lay them on the prepared baking tray. Grill for about 6 minutes, then remove from the heat and set aside to rest for 2 minutes (they will continue cooking).
Arrange the fish on 6 plates, then spoon over the hot caramel sauce. Scatter the herby cucumbers over, followed by the curry leaves and green beans, if using, and serve.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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