Underrated Thai Food

Por Andy Cooks · 45 min

Ingredientes

Modo de preparo

1. Gut and clean the snapper, leaving the scales on. Bruise the lemongrass sticks and stuff them into the cavity with the kaffir lime leaves and pandan.
2. Mix the salt and flour in a bowl, then add the water and stir until the mixture looks like wet sand.
3. Rub the salt mixture upwards into the scales all over the fish, then move the fish to a tray.
4. In a mortar, dissolve the palm sugar with half of the fish sauce.
5. Thinly slice the chilies and coriander roots, add them to the mortar and grind to a coarse paste.
6. Stir in the lime juice, then add the remaining fish sauce and chopped peanuts. Taste and adjust the seasoning, then set aside.
7. Heat a charcoal grill to medium-high. Grill the fish for 5 minutes until well charred on the first side.
8. Flip the fish and keep cooking, turning every 2-3 minutes so all sides cook evenly. Start checking the internal temperature after the first two flips and continue until it reaches 52°C.
9. Move the fish to a tray and rest for 10 minutes.
10. Cook the vermicelli in a large pan of salted boiling water following the packet directions, then drain and rinse under water.
11. Arrange the vermicelli on a serving platter. Separate the lettuce leaves and add them with the betel, perilla, mint and coriander leaves.
12. Put the fish on a platter and serve with the sauce and lime wedges.

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