Photograph by Bennett Pruitt
As I am visiting my family in Thailand, I am surrounded by the freshness and vibrancy of the food. The produce is great because it’s grown locally year-round. Imagine having a farmer’s market available throughout the year!
Although, it’s the freshness of the seafood that I truly appreciate. I grew up in a town located on the gulf of Thailand and seafood was always abundant and caught daily. So, whenever I am back visiting, I take every advantage to enjoy all the nibbles of the sea.
Here is how you pick a fresh fish: the eyes have to be clear not cloudy, the skin has to be plump not sullen, and overall it needs to smell like the sea without a strong fishy odor.
In a seafood town, you buy fish whole with scales. You would bring your purchase home to have it scaled and gutted on your own. (I had to learn to do that growing up and believe me, it’s not the prettiest sight but you do what your mama tells you!)
Here, one of my favorite fish dishes is a small type of tuna, wrapped in banana leaf, grilled over open fire, and served with this easy and oh-so-tasty dipping sauce. You can substitute any other meaty fish such as swordfish, salmon, or monkfish for it. You can also use fish steaks and fillets instead of whole. Wrap the fish in aluminum foil and grill until done, depending on the thickness of your fish.
Dipping sauce
¼ cup fish sauce
¼ cup lime juice
2 Tbsp palm sugar
1 shallot, sliced
2 Thai chilies, chopped
Mix all ingredients together in a bowl. Serve over fish. Keep in a refrigerator for up to a week.
