Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Baked Bass with Spicy Rub (pla pao - laos, northeast thailand)" from Hot Sour Salty Sweet: A Culinary Journey through Southeast Asia

    yieldsServes 4 as part of a rice meal time--- difficulty easy

    In Laos and northeast Thailand, fish and curries are often cooked in banana leaf wrappers over a small fire. Wrapping keeps in moisture and flavor, so it lends itself perfectly to fish prepared with a marinade or with aromatics.

    You don't have to have banana leaves for this dish, just aluminum foil, but if you do come across banana leaves fresh or in the freezer section at a Southeast Asian grocery store, buy a package and keep it in your freezer. Banana leaves give a pleasant scent to the food as it cooks and they're easy and fun to work with.

    • Two 1- to 1 1/2 pound gutted and scaled whole firm-fleshed fish (striped bass or lake trout, for example, or a saltwater fish such as snapper)
    • 2 tablespoons Peppercorn-Coriander Root Flavor Paste (recipe follows)
    • 2 stalks lemongrass, trimmed, smashed flat with the side of a cleaver, and cut into 1-inch lengths
    • 2 limes, cut into wedges
    • Salt and freshly ground black pepper (optional)


    Preheat the oven to 400ºF, or light a grill to produce a medium heat.

    Wash the fish inside and out and wipe dry. Make three shallow diagonal slashes on each side of each fish. Put some flavor paste in each slit and then smear the rest over the outside and a little on the inside of the fish. Put the chopped lemongrass inside the fish.

    Place two 18-inch square pieces of heavy-duty aluminum foil side by side on your work surface. If you have fresh or frozen banana leaves, use them: Lay one or more overlapping pieces of banana leaf (strip out the central rib of the leaf first) on top of each. Lay one fish on each set of wrappings, diagonally or whichever way allows a complete wrap. Wrap each fish firmly in the banana leaf, if using, and then in foil, tucking in the ends as you roll it up to seal it well.

    Bake on a baking sheet in the center of the oven for 30 to 40 minutes, or grill on a grill rack 5 to 6 inches from the flame for 15 to 20 minutes a side. The fish should be moist and tender. Remove from the heat and place on one or two platters. Serve in the banana leaf wrapping or turned out onto the platter(s), as you please. Accompany with lime wedges and, if you wish, salt and pepper.

    HOT! We recommend:

    book coverTrue Thai: The Modern Art of Thai Cooking
    Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup.
    True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.
    True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English. More info
    book coverQuick & Easy Thai: 70 Everyday Recipes
    Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like. More info
    book coverThai and South-East Asian Cookbook, the Ultimate: All the traditions, ingredients and techniques, with over 300 spicy and aromatic recipes illustrated step-by-step
    This comprehensive volume is not just a guide to the delectable cooking of Thailand but also to the classic cuisines of Asia, from China through Korea and Japan, down through Burma, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. Each country has its own distinctive style of cooking, but they share a similar approach to food. This book is a magnificently photographed guide to the ingredients and cooking of Asia, filled with enticing, traditional recipes. More info
    book coverEasy Thai Cookbook: The Step-By-Step Guide to Deliciously Easy Thai Food at Home
    This wonderful collection guides you through every step, demonstrating all the basics needed to master this delicious cuisine. There are more than 70 recipes for salads, curries, stir-fries, fried, steamed, and grilled foods, and desserts: such luscious meals as Tom Yam soup, fish cakes, steamed mussels, green chicken curry, and stir-fry duck are all made tantalizingly easy. Also provided is a cross-referenced collection of 12 meal plans, from simple dinners for you and your family to exotic feasts for friends and guests. With stunning photography throughout and a CD of evocative music to cook and eat to, this is the one-stop Thai cookbook for beginners.  More info
    book coverComplete Thai Cooking
    Authentic Thai cuisine has a rich, centuries-old tradition, and this authoritative handbook celebrates its many variations, with deft ideas for using many spices, sauces, flavorings, and styles. More than 100 recipes, most taking 15 minutes or less to prepare and cook, provide even gourmet cooks with a new range of delicious choices. The recipes start with snacks and starters, then introduce a host of multicourse meals featuring soups and salads, seafood, meat, and poultry main courses, as well as a range of vegetable side dishes and desserts. Even the names of the recipes are intriguing: Green Mango Salad, Son-in-Law Eggs, Jungle Curry Beef, Thai Fried Pie. Large full-color photos suggest mouth-watering presentations for all occasions. More info


    << Back Thai index Print page Top

    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram the #1 Brand in Flatware! Shop at Home. We Deliver. Shop at Home. We Deliver. Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table

    © 1997-2009 IM, All rights Res. | Privacy | | | Home