Category Archives: A Taste of Thailand

Fish Friday… Thai Fish with crispy kale and ginger.

Ok… I know it is Saturday here but some of you are on different timelines to me …so I think I can still sneak this in as Fish Friday…

Beautiful Picture of Steamed Fish 25 rest I think

Doesn’t that look amazing and I had so many requests for the recipe… It is also far easier than it looks and doesn’t it look impressive…

Mainly I can get sea bass/bream or locally caught fish here but this recipe can be adapted to whatever fish you can get regionally where you live like rainbow trout, Tilapia.

Ingredients: 

  • 1 or 2 whole sea bass, sea bream fresh or frozen or fish of your choice.
  • 1 handful fresh coriander
  • 1 handful fresh Thai basil
  • For the Sauce:
  • 1/4 cup oyster sauce
  • 1/4 cup soy sauce
  • 8 to 10 cloves garlic, minced or finely chopped
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1/4 tsp black pepper
  • 1 tbsp freshly squeezed lime or lemon juice
  • To garnish julienne very finely a large piece of fresh ginger ( sometimes I also add some garlic.
  • Shredded kale for garnish.

Let’s Cook!

Preheat oven to 375 F  or fire up the BBQ…..Here I use a kettle BBQ and cook the fish on a banana leaf.

Stir all sauce ingredients together in a bowl. Set to one side.

Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.

Place fish on a large piece of aluminium foil or banana leaf. Make sure the foil or leaf is big enough to cover and wrap the fish.

Drizzle 3 tablespoons (or more) of the sauce over the fish, covering both sides. Be sure to spoon some into the cuts you’ve made, as well as into the underside cavity. Reserve the rest for later.

Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Fold up each end and scrunch to secure. If using banana leaf, fold the sides and ends up and over the fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavour.

Bake the fish in the foil directly on your oven rack.

My fish is now going on to the BBQ…

N.B. If you are using banana leaf and oven cooking you will require a dish or tray, as a banana leaf is porous.

Bake for 20 minutes or longer, depending on the size and thickness of your fish. Remove fish from oven and check some of the deeper cuts to see if the inner flesh is cooked (it should be opaque, not pink or translucent-looking). If fish still needs more time, return to your oven for another 8 to 10 minutes, or until cooked.

Next remove the fish from the oven or your BBQ open up the foil, scrunching it around the fish to create a kind of bowl. If using banana leaf, simply open up the leaf, which will have become drier and slightly crispy.

Pour remaining sauce over fish and return to the oven. Turn oven to broil setting, and grill for 5 to 8 minutes, or until the fish is nicely browned and crisp-looking.

Meanwhile, crisp your julienned ginger in hot oil and drain on kitchen paper. Then quickly crisp your kale and drain on kitchen paper.

Remove from the oven and sprinkle the fish with the crispy kale and ginger…Just pile it on.

Beautiful Picture of Steamed Fish 25 rest I think

If I am cooking my fish on the BBQ I serve the leftover sauce in a small bowl.

Enjoy!

N.B. My grandson poised to dive in…lol

If you don’t want to miss any of my posts then please subscribe to my blog and if you enjoyed this recipe please reblog or share as sharing is caring…Thank you x

I also now have a new blog called Orienthailiving where I am now posting my travel posts please pop over and say hello…x

 

 

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Indeed! Why do I love Thailand!

Oh, lots of reasons and I could come up with a myriad of them…the food now that’s a surprise, isn’t it?

Beautiful Picture of Steamed Fish 25 rest I think

 

The traditions…so many…..

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The constant sunshine and warmth…now that is a big plus… Do I miss the snow???

I love all your pictures of snow…They are beautiful….but I remember the thawing and freezing, trying to drive or even walk in it…Many times I have ended up on my posterior…Yes, you can laugh…haha

But the kids love it!

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Those blue fingers and freezing toes and as a kid those burnt legs from sitting so close to the open fire… But I also remember the toast done over the open fire with chestnuts in the ash pan…Nothing better than toast cooked that way…

No fires here unless its the BBQ or just cooking over an open fire as many do here… But and I have just had a thought I could do my toast over an open flame …Now that is a thought!

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Anyway…Why do I love Thailand….. Is there more??? Of course..so many reasons so come with me over to my NEW blog and all will be revealed…

See you in a minute…

xxx

 

How do I follow that?

2015..Was a good year for me…I hope you are enjoying my archived posts xx

Retired? No one told me!

It’s going to be hard…

Of all my blogs so far I think last weeks was my best…I got some wonderful comments and for that my friends… I thank you.

Was it that quote from the wonderful lady who was Eleanor Roosevelt? Or my scribblings..maybe a bit of both, she drew you in and I delivered.

Well, peeps, at last, I have copies of our book in my hands and I am winging one off to a very special lady in the UK…My Mum…..who I am sure will dine out for months with her friends from that wonderful group, that good old English tradition which is  “The Mothers Union” and I am happy to give her full bragging rights…haha.

Phuket  Writers

Phuket Writers group proudly holding a copy of our book ..Hot off the press.

Now I am back on track writing my novel which one of my short stories in the book is…

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Life is short, Smile while you still have teeth!

Another of my archived posts from 2015 …The final chapter and the baby girl gibbon is doing fine… I hope you enjoy and that you are learnng a little more about the lady who loves to cook x

Retired? No one told me!

GRP.( Gibbon Rehabilitation Project)

I have to start with an update on the tiny baby Gibbon…you can actually see how very tiny she is as she snuggles against the person who is feeding her. baby gibbonsbaby girl @ GRPBEING FED 8th Jan

Unfortunately she could not be left with her mother who was becoming increasingly tired and the baby weaker….she is now being hand reared……..GRP made.this decision for both the mother and the baby’s well being. Both parents are being allowed to come to terms with all the trauma before being released back into the wild…which in this case is the right decision for all I think…..This project does such wonderful work for the Gibbons here and are very successful at rehabilitating and returning as many as is possible back to their natural habitat .This little one is now doing much better I wish her well..awwww so cute.

First week of Blogging 101 over enjoyed it in the main especially…

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Yesterday has gone, tomorrow has not yet come. We only have today, Let us begin…Mother Teresa.

I hope you are enjoying my trawl through my archives and it will give you a little insight into my world and this post also contains an UPDATE on the tiny baby gibbons…

Retired? No one told me!

By now we will have all welcomed in  2015 either with a fanfare or a whisper.

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Mine came in with a clatter and a bang…..the bay was alight with fireworks…but the highlight for me was all the lanterns floating up, up and away it was a sight to behold.

Spent with family, old friends and new we all came together as one and had a ball.

Having seen in many New Years I am asking myself will this one top them all?

I’m thinking of family and friends who are no longer with us …and I miss them..but also have wonderful memories…I am thinking of family and friends who are far away…and I miss them…I am thinking of the new opportunities and advances made in my writing and I am excited…..I am thinking of my friends who are unwell and wish I could wave a magic wand…..I am thinking…I am excited…I…

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Fish Friday…Tom Yum Soup with Prawns( Tom Yum Goong)

This is one of my favourite Thai soups and the first time I have made it from scratch. It also brings back memories of a certain lady..Keeleigh who when she visited us could not get enough of this fabulous soup.

Ingredients:

  • 2 litres of water
  • 4 stalks of lemongrass
  • 1-inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 500 gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 2 white onions (medium-sized) cut into large chunks.
  • 1 and a half tsp of sugar
  • 7 – 10 tbsp of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • Handful of cilantro ( Coriander)

N.B Next time I will use shallots instead of white onions and I recommend using the lowest amount of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.

Let’s Cook!

The first thing to do is put about 2 litres of water in a large pot to boil.

Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling-pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.

Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic.

I used about 10 Thai birds eye chillies for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chilli flavor but not as much heat.

Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the water.

You can put the lid on just so it starts to boil which releases the herb flavours quicker.

Now prepare your prawns I remove everything except for the tail…..others put in whole prawns…personal preference.

Boil your soup with all the herbs in it for about 10 minutes.

Then add your mushrooms, which you should pre rinse beforehand.

Cook for 4-5 minutes.

.Add tomatoes and onions.

Tom Yum Goon 3

Cook for further 6-8 minutes.

Now add prepared prawns and cook for 2-3 mins max( if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim off with a spoon.

Remove from heat and stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

This delicious soup is now ready to serve.

Tom Yum Goon

You will notice that this soup does not have the bright orange colour of many of the Tom Yum soups which you have in restaurants it is because either a Tom Yum paste or stock cube is used and it is not made from scratch.

This soup can also be made with chicken and coconut milk which is also a popular variation and known as Tom Ka Gai (Coconut Chicken Soup)

Just in case I didn’t tell you…I now have a 2nd blog called Orienthailiving which is more about Thailand and my travels it would be lovely to see you over there and if you sign up to my newsletter you get a free pdf on how to make your own authentic Thai curry pastes.

 

 

 

It is easier to get older than wiser!

I am in the process of updating my older posts… spellcheck was definitely required… lol…This one gives you an insight into my daily life and my favourite salad and the first one I was taught to make…The jewellery making now is on the back burner for the moment… So much to do and so little time… 30 hour days would be nice at the moment…Only kidding about the days xx

Retired? No one told me!

Well, that’s true… am I wiser…Depends…lol……….TIT ( This is Thailand )
TIT ONLY IN THAILAND……..I  never cease to be amazed at how much or how many people you can get on a bike a or in car or lorry.

Do you know if I could have just 1 wish ……it would be to pick this up and drop it smack in the middle of the M25…Ha Ha and watch the reaction……..For anyone who hasn’t experienced the M25 car park, it’s in the UK.

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It’s  Thai lesson time soon, my young grandson is helping me with my pronunciation and tones and I am feeling quite pleased so far…..but long way to go…..the teller is when you go out and ask for something in what you think is brilliant Thai and you get that blank look that says ..what!…..but hey ho will keep trying…..

It’s 86 degrees and rising..lovely……but no snow…xmas trees up and decorated, looks lovely…..but…

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