Thai
Asia Unplated
Ingredients
1 kg to 1.5 kg snapper
1/2 cup salt
1 stalk lemongrass, bruised
1/2 bunch dill
4 kaffir lime leaves
1/2 packet bun noodles
For the dipping sauce: 2 tablespoon tamarind pulp
For the dipping sauce: 2 tablespoon fish sauce
For the dipping sauce: 3 birds eye chilli
For the dipping sauce: 1/2 bunch coriander, cleaned and chopped
For the dipping sauce: 2 tablespoon palm sugar, crushed
For the salad: 2 butter lettuce/cosberg
For the salad: 1 bunch each of herbs (mint, Vietnamese mint, fish mint, shiso, sawtooth coriander)
For the salad: 1/2 small ripe pineapple, peeled and sliced
Method
When buying the fish ask the fishmonger to leave the scales. When removing the guts, ask them not to cut the belly open but instead pull the organs through the gills.
Fill the lemongrass and dill in the belly from the mouth of the fish.
Rub the fish with salt.
Grill the fish about 15 minutes each side. The salt should form a hard crust protecting the flesh while it cooks.
To cook the noodles, place a medium pot of water over high heat and bring to the boil. Put the noodles in the boiling water and bring back to the boil. Cook for 5 minutes then turn off the heat. Leave for a further 5 minutes then drain and run under cold water.
While the fish is cooking, make the dipping sauce by combining all dipping sauce ingredients and check seasoning to balance sweet, sour and salty.
To serve, peel the salt crust back exposing the flesh. Salad should be on the table for people to help themselves. To assemble, grab a lettuce leaf and fill with bun noodles, herbs and fish, then dip in the sauce.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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