I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday 20 February 2016

Thai Chilli Jam Sea Bass en Papillote ปลากระพงสามรส.


Thai Chilli Jam Sea Bass en Papillote. 

Serves 2.

Sounds better than fish in a bag doesn't it? Whatever name is given, it doesn't detract from the fact that the flavours are unmistakably Thai, sweet, sour, salty, spicy and all round yumminess.

In a wok or saucepan, fry
-2 cloves chopped garlic, with
-2 sliced shallots, 
-2tbsp finely chopped ginger,
-1 stalk lemongrass, thickly sliced (about 2cm chunks),
-3-4 kaffir lime leaves,
-a good pinch of salt
Cook, stirring until the vegetables have softened, add
-10 cherry tomatoes, halved,
-3-4 chopped red chillies,
-3-4 sprigs coriander, roughly chopped,
-1tsp tamarind purée,
-150ml chicken stock or water,
-1tbsp oyster sauce,
-1tbsp soy sauce,
-1/2tbsp fish sauce,
-1/2tbsp palm or brown sugar.
Leave to simmer until the tomatoes have broken down and become a sauce, around 10 minutes.
Taste and adjust the seasoning.

Oven 200c fan forced.

Place 45x35cm piece baking paper in a deep oven tray.
Spoon on the chilli jam.
Top with 2x200g sea bass fillets, seasoned with salt/pepper.
Encase the fish and sauce in the baking paper.
Bake 15 minutes.

Serve with Jasmine Thai rice.
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