Thursday, October 13, 2011

Vietnamese-Style BBQ Fish

Whenever we get our hands on fresh, whole fish, this is our go to recipe...

All Vietnamese cuisine is known for being fresh, relatively light, aromatic and VERY flavorful. This dish is no exception and very easy to prepare, as long as you have the necessary ingredients in-house.

Fish Rub
  • 1 TBSP Brined Green Peppercorns (Sold jarred...any Asian market...)
  • 1 TBSP Fresh Red Chilies (Jalapeños will do in a pinch...)
  • 1 TBSP Fish Sauce
Fish Topping
  • 1 TBSP Peanut Oil
  • 1 Large Onion, thinly sliced
  • 2-inch piece Fresh Ginger, thinly sliced
  • 3 Garlic Cloves, thinly sliced
  • 2 TSP Sugar
Dipping Sauce
  • ¼ Cup Fresh Lemon Juice
  • 2 TBSP Fish Sauce
  • 1 TBSP Sugar
  • 2 Small Red Chilies (Jalapeños will do in a pinch...), finely chopped
  • 3 Garlic Cloves, finely chopped
Garnish
  • Spring Onions, shredded or diced (however you like...)
  • Cilantro Leaves, coarsely chopped
1. Make the fish rub by using a small food processor to create a paste.
2. Clean the fish (this is the yucky part...). Make some diagonal slits on both sides of the fish. Rub the paste over both sides and in the cavity. Let the fish marinade for 30 minutes.
3. While you're waiting, make the topping. Sauté the onion in the oil. When softened, add the remaining ingredients and fry until they are nicely browned and caramelized. Remove from heat.
4. Now you can make the dipping sauce. Dissolve the sugar in the liquids, then add the solids and whisk together. That's done...
5. On a pre-heated BBQ grill, cook the fish. We like to use cooking stones on the grill, but a heavy skillet or even aluminum foil will work fine. Cook the fish until the skin is crispy and the flesh opaque, flipping only once. Use your judgement based upon the size of the fish.
6. Plate the cooked fish, cover with the topping, then add the garnish. Serve with the dipping sauce on the side and al dente rice noodles (banh pho would be the most traditional, but use whatever you like...)

Here's the final product:


Exceedingly simple, yet elegant and delicious.

Until next time...

Peace, Love and BBQ!

Wednesday, October 5, 2011

Simple Is Good!

Sometimes, it's the little things in life that matter most...and so it goes with recipes...

Our most highly requested recipe this foliage season has been for our...hang on to your hats...SALAD DRESSING!

This has been a real shocker, since we've always thought of it as a very simple thing. Since we've got nothing to hide, here 'tis. Our belief is that every recipe since caveman days has been stolen from somebody else anyway...

  • ½ Cup Raspberry Wine Vinegar (our favorite comes from Corrado's in NJ, but use what you like...)
  • ½ Cup Olive Oil (our favorite is L'Estornell EVOO from Arbequina Olives, but use what you like...)
  • ½ Cup Veggie Oil (we use canola from Costco, but whaddevah...)
  • ½ Cup Maple Syrup (we use Easty Long's Grade B, but we live in VT, so use your fav...)
  • 1 TBSP Dijon Mustard (we use Grey Poop...)
  • 1 TBSP Tarragon, chopped (don't thing of using anything but fresh...)
  • 1 TSP Sea Salt

Whisk well and serve. How simple is that??? It will also stay FOREVER in the fridge.

The biggest debate, at least in our house, is the degree of sweetness. That's just as simple to adjust - take the quantity of Maple Syrup up or down to taste. This dressing goes particularly well if you add some fresh fruit into the salad mix!

ENJOY!