An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

”Facebook ”Twitter ”LinkedIn ”RSS” ”Pinterest” ”Google+”

Summer Grilling Pan Asian Style-Grilled Rock Cod with Thai Red Curry Sauce

By on Jun 24, 2011, 3:50 pm in Food and Drink, Recipes-Savory | 1 comment

Grilled Rock Cod with Red Thai Curry Sauce

Marinade

Stir In saucepan:

1/2 cup sugar
1 cup soy sauce

Reduce to 1 cup

Add:

1/2 cup Chinese rice wine*
3-4 tablespoons grated ginger, with the ginger juice
1/2 cup toasted sesame oil
1/2 cup vegetable oil
4 scallions, sliced

Completely cool the marinade. Marinate 5 pounds of fish in half of the marinade for 2-4 hours. Reserve the rest of the marinade for another use.

Grill the fish on and oiled grill over hot coals for 3-4 minutes per side. Serve with Red Thai Curry Sauce.

*Keith suggested using Bourbon or Sake in the marinade, but I didn’t have either of those on hand, so used Chinese rice wine, which is a good substitute with not quite as strong a flavor.

Red Thai Curry Sauce
adapted from Roy’s Feasts from Hawaii

4 cups unsweetened coconut milk
1/4 cup minced lemon grass, pounded in a mortar with a pestle
3 fresh basil leaves (use purple or Thai basil if you can find one of them)
1/4 cup palm sugar
1 tablespoon fish sauce
2 tablespoon grated ginger
2-3 tablespoons red curry paste

Combine all the ingredients in a saucepan and simmer at a low temperature for about 30 minutes, until the sauce coasts the back of a spoon.

    1 Comment

  1. This is really appealing to me right now

    Avatar Sharon

    June 27, 2011

Post a Reply

Your email address will not be published. Required fields are marked *