Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [226]
Arrange the remaining lemon slices over the top of the fish, then lay the reserved grape leaves over the body. Fold the bottom leaves up to cover the sides of the fish, tucking them under the top leaves to seal the fish in a grape-leaf packet. Pat to adhere, then tie in several places with butcher’s twine to close the fish and the leaves in one packet.
To oven-roast:
Position the rack in the center of the oven and preheat the oven to 375°F. Place a metal rack in a large baking sheet or roasting pan. Set the wrapped fish on the rack.
Roast until the leaves are crispy and a metal skewer inserted through the leaves and into the flesh comes out hot, about 25 minutes. Untie the fish; discard the grape leaves and lemon slices before serving.
To grill:
Preheat the gas grill for medium-heat cooking or build a medium-heat, well-ashed, wide coal bed in the center of a charcoal grill.
Generously oil the grill grate and set it 4 to 6 inches over the heat source or coal bed. Place the wrapped fish directly over medium heat.
Cover and grill until the leaves are crispy, until a metal skewer inserted through the leaves and into the flesh comes out pretty warm, 20 to 25 minutes. Untie the fish; discard the grape leaves and lemon slices before serving.
Variation: Sprinkle ¼ cup chopped dill fronds over the grape leaves before adding the lemon slices; then sprinkle another ¼ cup chopped dill fronds over the fish before closing it in the leaves.
Cambodian-Style Oven-Steamed Fish
Called “ah mawk” in Cambodia, this whole fish is traditionally steamed in banana leaves. Since these are hard to find in our markets, parchment paper makes a good workaday (if less aromatic) substitute. We’ve upped the spices to compensate. Makes 4 servings
2/3 cup regular or low-fat coconut milk
1/3 cup vegetable broth
½ cup chopped cilantro leaves
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon packed light brown sugar
One 2½-to 3-pound whole snapper of any variety; black, striped, or spotted bass; large-mouth or freshwater bass; any variety of drum; parrotfish; orange roughy; ocean perch; tilapia; or sea trout, scaled, cleaned, and gutted
10 dried Chinese red chiles
5 scallions, cut into thirds
1 piece lemongrass, cut into 2-inch segments and bruised with the bottom of a heavy pot
One 4-inch cinnamon stick
1 star anise pod
Whisk the coconut milk, broth, cilantro, fish sauce, lime juice, and brown sugar in a medium bowl.
Score the fish’s skin three times in parallel, diagonal cuts on each side of the body, cutting down only about ½ inch, but not through to the bones.
Place the fish in a large baking dish, pour the coconut mixture over it, and turn to coat. Cover and refrigerate for 1 hour, turning occasionally in the marinade. Meanwhile, position the rack in the center of the oven and preheat the oven to 450°F.
Lay a large piece of parchment paper on your work surface, a sheet large enough that it will fully enwrap the whole fish. Lay a second sheet on top of it.
Remove the fish from the marinade and place it in the middle of the parchment sheets. Spoon about ¼ cup of the marinade over the fish. Place the chiles, scallions, lemongrass, cinnamon stick, and star anise on the paper with the fish.
Seal the packet closed, folding up the long ends and crimping them closed, then crimping the short ends closed. Place the packet on a large, clean baking sheet.
Bake until the fish flakes when pricked with a fork (you’ll have to pull open the packet), about 20 to 25 minutes. Cool on the baking sheet for 5 minutes before opening the packet and transferring the whole fish to a serving plate.
Variations: Add three 1-inch pieces of peeled fresh ginger or galangal to the coconut marinade.
Rub the inside of the fish with 1 teaspoon Thai yellow curry paste before roasting.
Whole Fried Fish with Two Asian Sauces
Nothing beats a whole fish in a Chinese