Thai food in the Brisbane _Courier-Mail_ 7 Oct 2009

[Phred]

G'day mates,

Hope you got today's edition of the _Courier-Mail_. It has the
monthly taste.com.au recipe insert for October 2009. Thai food is the
feature this month -- and some of it looks bloody good!

My pick would be the steamed fish because it both looks good and looks
like something I could make without a lot of hassle over ingredients
and process. Several other dishes come close, but anything fried is
out for me (having once nearly set the house on fire trying to make
fried icecream :) and things with the more exotic of the Asian
ingredients are not very practical out here in the sticks of the deep
north of the deep south.

Apologies for the x-post to RFC, but note that Followups are set to
the nearly defunct group aus.food. (Whatever became of Miss Leebee?)

Cheers, Phred.

["Michael" @hotmail.com>]

I saw that one, reminded me of this one:

Fragrant Fish Parcels
from Every Day by Bill Granger

(serves 4)

4 x 150g (5.5 oz) firm white fish fillets (such as cod, snapper or ling)
80 ml (2.5 fl oz/ 1/3 cup) coconut milk
2 tsp lime juice
2 tsp fish sauce
1 tsp soft brown sugar (we use palm sugar)
1 lemon grass stem, outer layers removed, bruised and thinly sliced
2 makrut (kaffir lime) leaves, centre veins removed, very thinly sliced
small handful fresh coriander (cilantro) leaves
small handful fresh Thai basil leaves

To serve
lime wedges, more herbage

Preheat a BBQ or chargrill plate to hot. Put each fish fillet on a 30cm
(12") long piece of foil

Mix together the coconut milk, lime juice, fish sauce and sugar and spoon
over the fish fillets. Scatter the lemon grass, makrut leaves, coriander and
Thai basil over the fish

Fold in the sides of the foil to make parcels. Cook on the BBQ or chargrill
for 5-10 minutes, depending upon the thickness of your fish - the fish
should be just cooked through. Serve with lime wedges and extra fresh
herbs.

I use sliced fresh long red chillies in the parcel too.

Post by Phred
G'day mates,
Hope you got today's edition of the _Courier-Mail_. It has the
monthly taste.com.au recipe insert for October 2009. Thai food is the
feature this month -- and some of it looks bloody good!
My pick would be the steamed fish because it both looks good and looks
like something I could make without a lot of hassle over ingredients
and process. Several other dishes come close, but anything fried is
out for me (having once nearly set the house on fire trying to make
fried icecream :) and things with the more exotic of the Asian
ingredients are not very practical out here in the sticks of the deep
north of the deep south.
Apologies for the x-post to RFC, but note that Followups are set to
the nearly defunct group aus.food. (Whatever became of Miss Leebee?)
Cheers, Phred.

[Clay Irving]

["Followup-To:" header set to rec.food.cooking.]

Post by "Michael" @hotmail.com>
Fragrant Fish Parcels
from Every Day by Bill Granger
(serves 4)
4 x 150g (5.5 oz) firm white fish fillets (such as cod, snapper or ling)
80 ml (2.5 fl oz/ 1/3 cup) coconut milk
2 tsp lime juice
2 tsp fish sauce
1 tsp soft brown sugar (we use palm sugar)
1 lemon grass stem, outer layers removed, bruised and thinly sliced
2 makrut (kaffir lime) leaves, centre veins removed, very thinly sliced
small handful fresh coriander (cilantro) leaves
small handful fresh Thai basil leaves
To serve
lime wedges, more herbage
Preheat a BBQ or chargrill plate to hot. Put each fish fillet on a 30cm
(12") long piece of foil
Mix together the coconut milk, lime juice, fish sauce and sugar and spoon
over the fish fillets. Scatter the lemon grass, makrut leaves, coriander and
Thai basil over the fish
Fold in the sides of the foil to make parcels. Cook on the BBQ or chargrill
for 5-10 minutes, depending upon the thickness of your fish - the fish
should be just cooked through. Serve with lime wedges and extra fresh
herbs.
I use sliced fresh long red chillies in the parcel too.

That's almost like "Ho Mok Pla", Steamed Curry Fish Custard, but doesn't
have starch to thicken it.