Ingredients with Measurements:
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons sesame oil
- 2 tablespoons fish sauce
- 2 tablespoons hot sauce
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 tablespoons minced lemongrass
- 2 tablespoons minced shallots
- 2 tablespoons minced cilantro
- 2 tablespoons minced Thai chilies
- 2 tablespoons minced Thai basil
- 2 tablespoons minced mint
- 2 tablespoons minced kaffir lime leaves
- 2 tablespoons minced galangal
- 2 tablespoons minced turmeric
- 2 tablespoons minced pandan leaves
- 2 pounds lokot-lokot (or other firm white fish)
Special Equipment Needed:
- Grill
- Large bowl
- Whisk
- Grill brush
- Tongs
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, chili powder, cumin, black pepper, cayenne pepper, ginger, coriander, turmeric, and cinnamon.
2. In a separate bowl, whisk together the olive oil, lime juice, honey, soy sauce, Worcestershire sauce, tomato paste, sesame oil, fish sauce, hot sauce, garlic, ginger, lemongrass, shallots, cilantro, Thai chilies, Thai basil, mint, kaffir lime leaves, galangal, turmeric, pandan leaves, and lokot-lokot.
3. Preheat the grill to medium-high heat.
4. Brush the grill with oil.
5. Place the lokot-lokot on the grill and cook for 5 minutes per side, or until the fish is cooked through.
6. Remove the lokot-lokot from the grill and place in a large bowl.
7. Pour the marinade over the lokot-lokot and toss to coat.
8. Serve the lokot-lokot with your favorite sides.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 467
Fat: 21g
Carbohydrates: 28g
Protein: 37g
Substitutions for Ingredients:
- All-purpose flour can be substituted with almond flour, coconut flour, or oat flour.
- Olive oil can be substituted with avocado oil, coconut oil, or vegetable oil.
- Lime juice can be substituted with lemon juice or white vinegar.
- Honey can be substituted with agave nectar or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Worcestershire sauce can be substituted with balsamic vinegar or red wine vinegar.
- Tomato paste can be substituted with tomato sauce or canned tomatoes.
- Sesame oil can be substituted with peanut oil or vegetable oil.
- Fish sauce can be substituted with anchovy paste or soy sauce.
- Hot sauce can be substituted with Sriracha or Tabasco sauce.
- Garlic can be substituted with garlic powder or garlic paste.
- Ginger can be substituted with ginger powder or ginger paste.
- Lemongrass can be substituted with lemon zest or lemon juice.
- Shallots can be substituted with onions or garlic.
- Cilantro can be substituted with parsley or basil.
- Thai chilies can be substituted with jalapenos or serrano peppers.
- Thai basil can be substituted with regular basil or mint.
- Mint can be substituted with basil or cilantro.
- Kaffir lime leaves can be substituted with lime zest or lime juice.
- Galangal can be substituted with ginger or turmeric.
- Turmeric can be substituted with ginger or galangal.
- Pandan leaves can be substituted with pandan extract or pandan paste.
Variations:
- For a milder version, omit the cayenne pepper and chili powder.
- For a spicier version, add more cayenne pepper and chili powder.
- For a sweeter version, add more honey or agave nectar.
- For a smokier version, add smoked paprika or smoked chili powder.
Tips and Tricks:
- Make sure to preheat the grill before cooking the lokot-lokot.
- Use a grill brush to clean the grill before cooking the lokot-lokot.
- Use tongs to turn the lokot-lokot while cooking.
- Marinate the lokot-lokot for at least 30 minutes before cooking.
Storage Instructions:
- Leftover lokot-lokot can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the lokot-lokot in a skillet over medium heat until warmed through.
Presentation Ideas:
- Serve the lokot-lokot with steamed rice and grilled vegetables.
- Serve the lokot-lokot with a side of grilled pineapple and mango salsa.
- Serve the lokot-lokot with a side of roasted potatoes and grilled corn.
Garnishes:
- Freshly chopped cilantro
- Sliced Thai chilies
- Sliced limes
- Chopped peanuts
Pairings:
- White rice
- Grilled vegetables
- Grilled pineapple and mango salsa
- Roasted potatoes
- Grilled corn
Suggested Side Dishes:
- Steamed rice
- Grilled vegetables
- Grilled pineapple and mango salsa
- Roasted potatoes
- Grilled corn
Troubleshooting Advice:
- Make sure to preheat the grill before cooking the lokot-lokot.
- Use a grill brush to clean the grill before cooking the lokot-lokot.
- Use tongs to turn the lokot-lokot while cooking.
- Marinate the lokot-lokot for at least 30 minutes before cooking.
Food Safety Advice:
- Make sure to cook the lokot-lokot to an internal temperature of 145°F.
- Make sure to store the leftover lokot-lokot in an airtight container in the refrigerator.
- Make sure to reheat the lokot-lokot to an internal temperature of 165°F.
Food History:
Lokot-lokot is a type of fish that is native to Southeast Asia. It is often used in Thai and Vietnamese cuisine. It is usually grilled or fried and served with a variety of sauces and sides.
Flavor Profiles:
This dish has a savory, spicy, and slightly sweet flavor.
Serving Suggestions:
- Serve the lokot-lokot with steamed rice and grilled vegetables.
- Serve the lokot-lokot with a side of grilled pineapple and mango salsa.
- Serve the lokot-lokot with a side of roasted potatoes and grilled corn.
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