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!

Sunday 29 May 2016

Barbecued Sea Bass ย่างปลากระพง


Barbecued Sea Bass ย่างปลากระพง

If we were in Thailand, the fish would be stuffed with herbs and spices and wrapped in banana leaves before being barbecued. I am able to emulate the former but banana leaves, although available, are still a luxury. At home, on the farm, banana trees are everywhere and the thought of buying the leaves doesn't sit so well, foil it is!
Even though there's no floral fragrance from banana leaves, this grilled sea bass is delicious. 

Preparation:

2x1kg sea bass.
Stuff the cavity with, 
-crushed garlic,
-ginger,
-lemongrass,
-spring onions,
-coriander leaves.

Seasoned with salt/pepper.

Wrap in foil and cook over the charcoals. 
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