OMG! It’s June.
We’re half way through the year already!
Where did all the time go? It seems
like the New Year was just yesterday, and I am still in the lazy mode because my
plan of cleaning out all the clusters has gotten nowhere. If you are anything like me, there are little
piles of clutter all over the place. There
are things that I think will come in handy later when I ever need it, but guess
what? It never does. I need to reboots my organizing system as soon
as possible before the year ends, otherwise, you can call me a hoarder from now
on.
Anyhow, back to my dish of the day – Baked Whole Fish with Dill and Lime
sauce. I had made a similar dish before,
Pla Neung Manao, and I still wanted to eat it again. This time I bought a whole
striped Bass and had the fishmonger at the market cleaned out all the guts for
me before I brought it home with a bunch of fresh dill. Ohhh…have I ever told you how much I love
dill. This dish is easy to make, to bake
actually. The dressing or the sauce that
is used to pour over the fish after it baked has a little heat (or a whole lots if you eat that little pieces of chili like i did) from crushed fresh Thai chilies and garlic with a little zest of lime juice and an awesome
smell of dill. You don’t even need any
extra dipping sauce. This dish is good to be served with steamed white rice as
a light healthy dinner meal. I can actually
eat the whole thing by myself.
Would you try it?
What you need:
1 (2.5 lbs.)
Whole Striped Bass, well cleaned and
gutted
1 pk. Enoki
mushroom or any kind (use as much or as little as you like)
1 bunch fresh
dill
4 cloves
garlic, crushed
A quarter of
white onion, sliced
2 tbsp.
fresh ginger, sliced
For the dill sauce:
1/4 cup
finely chopped dill
3 cloves
garlic, finely mined
3 tbsp.
canola or olive oil
2 limes or
1/4 cup lime juice
4-5 Thai red
and green chili, mined
A pinch of salt
and ground black pepper to taste
> whisk
all the ingredients together and set aside.
1. Preheat
the oven to 400’F
2. Lay the
baking sheet with foil. Place the fish over and seasoning lightly with a pinch
of salt and ground pepper on both sides.
3. Stuff the
crushed garlic, ginger, and dill into the fish empty stomach
4. Lay the
slices of onion over the fish
5. Scatter
the mushrooms around the fish
6. Cover the
fish with a piece of aluminum foil and bake for about 20 -25 minutes
7. When the
fish is cooked, pour the dill sauce all over the fish and serve immediately.
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