Thai Night: Part II

 

Sounds like a cheap version of “The Hangover”, right? But it couldn’t possibly be worse than the second one, which offended me in every way possible as someone with a Thai background. I mean, I know I’m pretty offensive myself but holy shit, way to make a country look like it has NO redeeming qualities at all. Trannies, drug monkeys, sex sex sex…I know it’s definitely abundant in those things but geesh, throw us a freakin bone sometimes. The country is painfully aware and of how that small area looks  to the rest of the world and I know that even my parents absolutely hate it when it’s even brought up. Anyhow, this is something I could have a passionate debate about forever so I will refrain. I just love, love, love Thailand. DON’T MAKE FUN OF THE MOTHERLAND! Sure we have our moments (really, really long moments that will probably never go away ummm bad point) but we are a good people, dammit….ok….moving on, sorry sorry sorry!

So this snapper. It was one of the easiest, quickest things I’ve ever done while still somehow getting the title of the most flavorful. I’m not kidding — I woke up and could still taste the umm…muskier…version of it in my mouth from the night before. Garlic and oyster sauce are the main points of flavor here, and together, they do not disappoint. You’ll find this sauce to be borderline unfathomably delicious while being completely overwhelmed by the saltiness factor.

I got a whole snapper and asked the seafood department guy — what do you call a fish butcher? not the first line to a joke, I really am curious — to debone it and man, that poor guy did his best. Deboning isn’t mandatory but it is a definitely benefit when it comes to serving whole fish, obviously.

This is what I unwrapped. Not bad, but bones all over the place. Oh well. I could not have done ANY better, although I woulddddd love to take a class on it ASAP.

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The recipe is 3 steps. Making the sauce, pouring it over the fish, and wrapping it up and baking it. Doesn’t even need your watchful eye. Aaaah I love baking fish in foil. I haven’t done it wrong yet! Do you know how much that means to me?? I have failed many, many recipes. Fish baking is not one of them.

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Sweaty. In the modeling industry we call it “glowing”. I was glowing all over the place.

I was VERY generous with the sauce. As in, whatever the recipe told me to put in, I added just a litttttle bit more. As you’ve probably noticed, I do this with a lot of things. There is no middle ground, no medium for me. I only have extremes. And it hasn’t hurt thus far!

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I used so much sauce that the foil pretty much had to be wrapped up into a bowl. And really, if you taste it before baking, it is going to be just…beyond salty. But GOOD salty. Don’t think you failed! It will be better after baking. Also, if you add some sautéed veggies around the fish, it makes for a complete meal annnnd those veggies sop up all the extra sauce quite nicely. You will love.

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That’s happiness. If that face isn’t enough for you to want to make this, you are crazy and heartless and I don’t even know if I want you around these parts no more!!!

Here’s the recipe, and I know. I totally used some random link from about.com. It’s just that this is the only recipe I could find online that really had alllll the ingredients I like in this dish. Trust me, it’s great.

Baked snapper with garlic-chili sauce (and your own sautéed veggies): http://thaifood.about.com/od/thaiseafoodrecipes/r/bakedwholefish.html

Enjoy!

 

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