Whole Fish BBQ with Talay Dipping

Thai BBQ Whole Fish · The Thai style seafood BBQ

Seafood is one of the natural bounties of the tropical waters around Thailand, and Thai cooking knows how to bring out the best flavours and textures.

For the fish BBQ:

• 1 fresh whole fish, try: seabass, bream, hake, or trout
• 2 teaspoons Thai Gold Nam Plaa Fish Sauce
• 2 teaspoons Thai Gold Light Soy Sauce
• 5 cloves garlic
• 1 small onion, quartered
• 1 stalk lemongrass, finely sliced
• 4 Thai kaffir lime leaves soaked in warm water for 5 minutes

For the Nam Jim Talay, a very hot Thai seafood dipping sauce:

• 5 bird eye chillies, finely chopped, hotness depends on the chillies
• 2 cloves of garlic, finely chopped
• 3 tablespoons Thai Gold Nam Plaa Fish Sauce
• 2 teaspoons Thai Gold Palm Sugar, or brown/raw if you can't get palm
• 2 tablespoons of lime juice
• 2 coriander springs, roughly chopped

For the fish BBQ:

1. Take a sheet of tinfoil about 50cm long. Lay the fish on its back on the foil and stuff the gut cavity with all of the ingredients.
2. Wrap the fish tighly with the tinfoil, sealing completely.
3. Cook over a medium heat barbecue for about 20 minutes, turning regularly.
4. The fish will cook by poaching in the sauces and its own juice. Once cooked open the foil and let everybody serve themselves.
5. Serve Nam Jim Talay dipping sauce on the sauce for the truly Thai experience.

For the Nam Jim Talay:

1. Put all ingredients except the coriander in a small bowl and stir until the sugar dissolves.
2. Add the coriander and dip sparingly.

• You'll need: Barbecue.
• You'll need: Tinfoil.