Marinated Nam Pla Fish Recipes

GRILLED MARINATED BEEF WITH VEGETABLES IN RICE PAPER

Steps:

• Mix first 6 ingredients in large bowl. Add meat and turn to coat. Chill overnight.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade. Season meat with salt and pepper. Grill until cooked through, about 2 minutes per side. Cool.
• Dip rice papers into warm water briefly to soften. Pat dry with paper towels. Place rice papers on work surface. Arrange meat, carrot, lettuce, bean sprouts, cucumber and mint down center of rice papers, dividing equally. Fold sides of rice papers over filling. Arrange seam side down on platter.
• Whisk fish sauce, vinegar and green onions in bowl. Serve rice paper rolls with sauce.

EASIEST EVER FISH MARINADE

Steps:

• In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Place halibut on the grill, and discard marinade. Cook 5 minutes on each side, until easily flaked with a fork.

MARINATED THAI-STYLE PORK SPARERIBS

Steps:

• 1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
• 2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.
• 3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .

GRILLED SHRIMP NAM PRIK

Steps:

• Start a charcoal or gas grill.
• Heat should be medium-hot and the rack no more than 4 inches from the heat source.
• (You can use a broiler if you prefer.) If you like, peel and devein shrimp.
• Combine sugar, chili, lime juice and nam pla.
• Taste, and adjust seasoning.
• Lightly salt shrimp, then grill them about 2 minutes to a side.
• Divide nam prik among 4 bowls, and serve as a dip for shrimp.

MARINATED NAM PLA FISH

Steps:

• If using fish fillets, slice into narrow strips.
• Add all marinade ingredients.
• Mix, cover, refrigerate 8 hours.
• Wilt spinach leaves: rinse and toss in a pan over medium heat until wilted or use a steamer.
• Arrange wilted spinach leaves on plates
• Combine fish, tomatoes, onion, chili, basil.
• Toss gently.
• Serve on wilted spinach leaves.