Ping Pa - Grilled Fish with Herb Sauce

Ingredients

• 2 lbs (900g) whole fish (such as tilapia or trout), cleaned and scaled 2 lbs (900g) whole fish (such as tilapia or trout), cleaned and scaled
• 1 cup (240ml) fresh lime juice 1 cup (240ml) fresh lime juice
• 1/4 cup (60ml) fish sauce 1/4 cup (60ml) fish sauce
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh lemongrass 2 tablespoons chopped fresh lemongrass
• 2 tablespoons chopped fresh galangal 2 tablespoons chopped fresh galangal
• 2 tablespoons chopped fresh shallots 2 tablespoons chopped fresh shallots
• 2 tablespoons chopped fresh garlic 2 tablespoons chopped fresh garlic
• 2 tablespoons chopped fresh red chili peppers 2 tablespoons chopped fresh red chili peppers
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the lime juice, fish sauce, cilantro, mint, basil, lemongrass, galangal, shallots, garlic, red chili peppers, sugar, and salt. Mix well to create the herb sauce.
2. 2.
   Place the fish in a shallow dish and pour half of the herb sauce over it, ensuring it is evenly coated. Reserve the remaining sauce for serving.
3. 3.
   Cover the fish and let it marinate in the refrigerator for at least 1 hour, allowing the flavors to penetrate.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the fish from the marinade and place it on the grill. Cook for about 5-7 minutes per side, or until the fish is cooked through and has a nice charred appearance.
6. 6.
   Transfer the grilled fish to a serving platter and drizzle with the reserved herb sauce.
7. 7.
   Serve the Ping Pa with sticky rice and fresh vegetables on the side.

Treat your ingredients with care...

• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Fish sauce — Look for a high-quality fish sauce, as it is a key ingredient in the herb sauce.
• Fresh herbs — Ensure the herbs are fresh and vibrant for maximum flavor.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference.
• Galangal — If you can't find galangal, you can substitute it with ginger.

Tips & Tricks

• To prevent the fish from sticking to the grill, lightly oil the grates before placing the fish.
• If you prefer a milder flavor, reduce the amount of chili peppers in the herb sauce.
• Serve the Ping Pa with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• Experiment with different types of fish to find your favorite variation of this dish.
• If you don't have access to a grill, you can also cook the fish in the oven at 400°F (200°C) for approximately 15-20 minutes.

Serving advice

Serve the Ping Pa on a large platter, garnished with fresh herbs and lime wedges. Accompany it with sticky rice and a variety of fresh vegetables, such as cucumber, lettuce, and herbs, to create a balanced and satisfying meal.

Presentation advice

Arrange the grilled fish on the platter with the herb sauce drizzled over it. Garnish with sprigs of fresh herbs and lime wedges for an appealing presentation. Serve the sticky rice in a separate bowl and arrange the fresh vegetables around the fish for a vibrant and inviting display.