Grilled fish with three-flavour sauce

June 24, 2010


  • 1 red snapper 500gr
  • 3 garlic cloves rough chopped
  • 3 shallots roughly chopped
  • 5 long red chillies, deseeded and roughly chopped
  • 3 coriander roots, roughly chopped
  • 2 tblsp cooking oil
  • 2 tblsp vegetable stock
  • 2 tblsp lime juice
  • 1 1/2 tblsp fish sauce
  • 2 tblsp palm sugar
  • thai sweet basil leaves for garnish


  • rub the outside of the fisj with some oil and grill or barbecue it on medium heat for 15-20 minutes on each side until lightly browned. Transfer tge fush to a serving plate and keep it warm
  • use a pestle and mortar to combine garlic, shallots, chillies and coriander roots into rough paste
  • heat oil stir fry the garlic, and chilli paste for 2 minutesor until fragrant.  Add stock, lemon juice, fish sauce and sugar and cook for another minute or until sugar has dissolve.
  • pour the chilli sauce over warm fish, garnish with a few sweet thai basil leaves

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