This is one of the easiest recipes to make for your barbecue party.
Ingredients
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Fish:
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1 whole fish, Tilapia or Seabass, descaled
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A handful of sea salt
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2 lemongrass stalks
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Aubergine dip:
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6-8 baby aubergines
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5 bird’s eye chilies
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5 milder chillies (like the red, green or 'mixed' ones you get in the supermarket)
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20 cloves of garlic
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3 red onions
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1 tablespoon fish sauce
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1 tablespoon lime juice
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½ teaspoon salt
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To serve:
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Leafy green of your choice
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Thai sweet basil
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Coriander
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Rice noodles
Method
- Clean the fish thoroughly. Stuff the lemongrass into the stomach. Rub the sea salt liberally on both sides of the fish. Grill until cooked through (2-3 minutes). Set aside and cover with tin foil to keep warm.
- For the aubergine dip, grill aubergines, chillies, garlic, and red onions until charred. Smash them all in pestle and mortar into a smooth paste. Add fish sauce, lime juice and salt to flavour the dip.
- Serve at room temperature with the aubergine dip, rice noodles and fresh vegetables.
