Thai Grilled Fish, 'Pla Pao'

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This is about as simple a treatment for fish as you could wish. Traditionally the fish is wrapped in banana leaves, and then the bundle is placed in the embers of a charcoal brazier and allowed to cook slowly (for example if you have prepared some other dishes, then without adding extra charcoal, you place the bundle on the embers, cover with ash, and simply leave until experience tells you its cooked). Unless you have banana leaves available, simply wrap it in aluminum foil and barbeque or braze it -- it won't quite have the flavor it acquires from the charcoal smoke and the wrapping leaves but we find that it tastes “almost” as good.

Any sort of fish could be used, but we like it done with a sea bass. Mackerel and whiting are also good.

While your grill is getting warm, prepare the stuffing for your fish:

Ingredients

4 tablespoons chopped coriander (including the roots if possible)
2 tablespoons chopped garlic
1 teaspoon freshly ground black pepper

In a mortar and pestle (or a food processor), mix to a coarse paste. Rub this into the fish, and pack any that is left inside the fish. Then wrap it securely and grill/broil for about 5-6 minutes per side.

While it is cooking, prepare the dipping sauce:

Ingredients

3 tablespoons lime juice
1 tablespoon chopped garlic
1 tablespoon sliced jalapeno chili peppers
2 teaspoons sugar

This is mixed and served by giving each diner a small bowl of sauce.

The fish is served with a simple green salad.

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