Sunday, May 1, 2011
Some friends and I went to the farmers market with the intention of buying crabs for a crab boil, and wouldn't you know they had none. So we moved on to plan b, buy some tasty seafood and cook it. We wound up with a couple pounds of scallops and a beautiful whole red snapper. The scallops we wound of cooking in kind of a scampi style. I lined a grilling pan with some foil, added some canola oil, butter and chopped garlic and cooked the scallops. Meanwhile on the side burner some of the other guys made up a sauce with white wine, butter and garlic for drizzling on the cooked cooked scallops (and the steak which was also tasty)
Back to the snapper.
I really didn't know what I wanted to do with it but as we decided at the market, I was in charge since neither of the other guys had cooked whole fish before. I did a bit of searching and found this recipe from a blog called Cook and Be Merry, which looks fantastic. I didn't have all of the ingredients on hand but I figured I could make do and use it as a framework for my own variation. I really just winged it with measurements but I will approximate.
4 Cloves finely chopped or pressed garlic
2 Tbsp Soy Sauce
2 Tbsp Sriracha (You can use less but I wouldn't recommend it)
2 Tbsp Black Bean Garlic Paste
2 tsp Fish Sauce
1 Tbsp brown sugar
1/4 cup dry white wine
1 Tbsp Lime Juice
1 Tbsp Lemon juice
And my secret ingredient because I don't actually have sweet Thai chili sauce around for no good reason whatsoever .
3 packets of duck sauce form Chinese take out.
I mixed it all up in my 2nd favorite piece of tupperware and brought it along to the party.
From there I followed the original recipe for cooking it. I definitely recommend using a fish/vegetable grill basket for cooking. Make several deep slashes in both sides of the fish and rub your sauce into it well.
Once your grill basket is nice and hot lay the fish in it and brush the exposed side with sauce. Let it go for 4-5 minutes then flip and baste. You will want to flip it a few times to ensure even saucing and cooking. About 20 minutes of cook time. It was delicious. There was really only enough fish for everyone to have a few forkfuls but I will certainly do this one again.
Posted by Mark Strong at 12:49 PM