Ingredients with Measurements:
- 1 whole fish (such as sea bass or red snapper), cleaned and scaled
- 2 stalks lemongrass, bruised
- 1 tbsp. garlic, minced
- 1 tbsp. ginger, minced
- 2 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tbsp. vegetable oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special Equipment Needed:
- Mu Kratha grill (or any grill with a hot plate and a dome-shaped lid)
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the Mu Kratha grill over medium-high heat.
2. In a small bowl, mix together the lemongrass, garlic, ginger, soy sauce, oyster sauce, fish sauce, sugar, and vegetable oil.
3. Stuff the fish cavity with the lemongrass mixture.
4. Wrap the fish in aluminum foil, leaving some space for steam to circulate.
5. Place the fish on the hot plate of the Mu Kratha grill and cover with the dome-shaped lid.
6. Grill for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Remove the fish from the grill and carefully unwrap the foil.
8. Garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 8g
Protein: 28g
Carbohydrates: 3g
Sodium: 800mg
Substitutions for ingredients:
- Lemongrass can be substituted with lime zest or lemon zest.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or mushroom sauce.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Use a different type of fish, such as salmon or trout.
- Add sliced onions, bell peppers, or mushrooms to the foil packet for extra flavor.
- Use different herbs, such as basil or mint, instead of cilantro.
Tips and Tricks:
- Make sure the fish is fully cleaned and scaled before grilling.
- Use a sharp knife to make shallow cuts on the fish's skin to help it cook evenly.
- To prevent the fish from sticking to the foil, lightly oil the foil before wrapping the fish.
- If using a regular grill, place the fish on a piece of oiled foil and grill over medium-high heat with the lid closed.
Storage Instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the fish in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the fish on a platter with fresh herbs and lime wedges for garnish.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
- Steamed rice
- Grilled vegetables
- Thai-style papaya salad
Suggested Side Dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Stir-fried green beans
Troubleshooting Advice:
- If the fish is not fully cooked after 15-20 minutes, continue grilling until it flakes easily with a fork.
- If the fish sticks to the foil, carefully use a spatula to loosen it.
Food Safety Advice:
- Make sure the fish is fully cooked before eating.
- Wash hands and utensils thoroughly after handling raw fish.
Food History:
Mu Kratha is a popular Thai hot pot dish that originated in the northeastern region of Thailand. It typically consists of a dome-shaped grill with a hot plate in the center, surrounded by a moat filled with broth. The grill is used to cook meat, seafood, and vegetables, while the broth is used to cook noodles and other ingredients.
Flavor Profiles:
This Mu Kratha Grilled Fish recipe has a savory and slightly sweet flavor, with hints of lemongrass and ginger.
Serving Suggestions:
Serve the fish with steamed rice and grilled vegetables for a complete meal.
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Region: Thai