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.

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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


Stir In saucepan:

1/2 cup sugar
1 cup soy sauce

Reduce to 1 cup


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

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