1,001 Best Hot and Spicy Recipes (100 page)

2.
Transfer the contents of the blender to a glass bowl. Add the fish and coat thoroughly with mix. Cover and refrigerate overnight or at least 5 hours.

3.
Layer one piece of banana leaf on top of another, to make a double thickness. Place one-quarter of the spinach leaves into the center and top with one-quarter of the fish mixture (about 1 cup [236 mL]). Garnish with a pinch of the remaining julienned kaffir lime leaves. Fold the two layers of banana leaves lengthwise in thirds, then fold the ends up to the top and secure with toothpicks. Keep the sides up to prevent leaking. Repeat the procedure, making four packages.

4.
Place the bottom rack of a 9- or 10-inch (22.5 or 25 cm) bamboo steamer in a wok and pour in enough water to come to about an inch (2.5 cm) below the steamer. Put two fish packages on the bottom rack. Fit a second rack above it and put on the remaining two packages. Cover and cook over high heat for about 5 minutes to bring to a boil. Reduce the heat to medium-low and cook for 45 minutes. To serve, remove the toothpicks and open the packages.

Yield: 4 servings

Heat Scale: Varies

 

¼ teaspoon (1.25 mL) salt
½ teaspoon (2.5 mL) freshly ground black pepper
1 teaspoon (5 mL) sugar
4 teaspoons (20 mL) fish sauce
12 large basil leaves
1 (2-pound [1.1 kg]) whole fish, cleaned, head and tail left on (snapper recommended)
4 cloves garlic, peeled and minced
1 tablespoon (15 mL) grated ginger
1 serrano or jalapeño chile, stem and seeds removed, minced
Juice of 1 lime
1 recipe Nuoc Cham (Vietnamese Dipping Sauce; page 96)

 

1.
In a bowl, combine the salt, pepper, sugar, and fish sauce. Spread a plate with basil leaves and place the fish on the plate. Sprinkle the fish sauce mixture over the fish. Marinate for 30 minutes.

2.
In a separate bowl, combine the garlic, ginger, chile, and lime juice and spread this mixture evenly on the top of the fish. Transfer the fish and the plate to a steamer and cook for 30 minutes.

3.
Serve with the Nuoc Cham.

Yield: 4 servings

Heat Scale: Medium

 

1 (3-pound [1.36 kg]) whole grouper or snapper, cleaned and scaled, head and tail left on
3 pickled plums, coarsely chopped
¼ cup (59 mL) juice from the pickled plum jar
½ cup (118 mL) Traditional European Fish Stock (page 47)
¼ teaspoon (1.25 mL) freshly ground black pepper
¼ cup (59 mL) celery leaves
2 green onions, chopped
3 fresh serrano or jalapeño chiles, stems and seeds removed, coarsely chopped

 

1.
Make two slits in the skin across the width of the fish on both sides, to prevent curling. Place the fish in a fish poacher or in a shallow pan with a lid.

2.
In a bowl, combine the chopped pickled plums, plum juice, fish stock, and black pepper. Pour this mixture over the fish. Cover and steam over low heat for 15 minutes.

3.
In a separate bowl, combine the celery leaves, green onions, and chopped chiles. Pour this mixture over the fish, cover, and steam for another 5 to 7 minutes or until the fish is completely cooked. Serve with a rice dish from Chapter 13.

Yield: 4 servings

Heat Scale: Medium

 

1 pound (454 g) grouper fillets, cut into 1-inch (2.5 cm) cubes
1 teaspoon (5 mL) paprika, divided
¼ teaspoon (1.25 mL) turmeric, divided
½ teaspoon (2.5 mL) salt
1 tablespoon (15 mL) fish sauce, divided
2 tablespoons (30 mL) corn oil
2 tablespoons (30 mL) finely chopped onion
1 tablespoon (15 mL) minced fresh ginger
2 cloves garlic, peeled and minced
1 cup (236 mL) diced tomatoes, fresh or canned
⅔ cup (158 mL) water
2 tablespoons (30 mL) chopped cilantro
2 serrano or jalapeño chiles, stems and seeds removed, sliced thin

1.
In a large dish, marinate the fish with ½ teaspoon (2.5 mL) of the paprika, ⅛ teaspoon (.6 mL) of the turmeric, the salt, and 1 teaspoon (5 mL) of the fish sauce for 15 minutes.

2.
In a frying pan, heat the oil over medium heat. Add the onion, ginger, garlic, and the remaining turmeric and paprika and fry for 2 minutes. Add the tomatoes and the remaining fish sauce and stir-fry for 3 minutes to reduce the mixture to a thick sauce.

3.
Add the fish and stir-fry it for 5 minutes. Add the water, stir for a moment, cover the pan, and reduce the heat to low. Cook for 20 minutes to evaporate the liquid and create a thick sauce.

4.
Sprinkle the curry with the cilantro and chile and serve it with rice or noodles.

Yield: 3-4 servings

Heat Scale: Medium

 

½ cup (118 mL) freshly squeezed lime juice, or more if needed
1 pound (454 g) very fresh fish fillets, cut into thin slices (Spanish
mack erel preferred)
3 serrano or jalapeño chiles, stems and seeds removed, chopped
1 teaspoon (5 mL) salt
8 shallots, peeled and thinly sliced
1 (2-inch [5 cm]) piece ginger, peeled and grated
2 sprigs cilantro, chopped
2 sprigs celery leaves, chopped

 

1.
In a shallow dish, marinate the fish in all but 2 tablespoons (30 mL) of the lime juice for at least 30 minutes, stirring once or twice, until the fish turns white. Drain and discard the lime juice.

2.
While the fish is marinating, pound the chiles and salt to a paste. When the fish is ready, transfer it to a bowl and add the chile paste, shallots, ginger, fresh cilantro, celery, and the remaining 2 tablespoons (30 mL) lime juice. Taste for seasonings and add more salt if desired. Serve immediately with any fried rice from Chapter 13.

Yield: 6 servings

Heat Scale: Mild

 

1 (3-4 pound [1.36-1.82 kg]) whole snapper or grouper, cleaned, head and
tail left on
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1 teaspoon (5 mL) minced ginger
¼ cup (59 mL) tamarind sauce
1 tablespoon (15 mL) dark soy sauce
1 tablespoon (15 mL) vegetable oil
1 teaspoon (5 mL) ground turmeric
2 teaspoons (10 mL) commercial Asian chile paste, or more to taste
1 teaspoon (5 mL) salt
3 tablespoons (45 mL) finely chopped cilantro

 

1.
Preheat the oven to 350°F (180°C). Line a baking dish with foil.

2.
Wash the fish, dry it well with paper towels, and score the flesh diagonally on each side.

3.
In a blender, combine the onion, garlic, ginger, tamarind, soy sauce, oil, turmeric, sambalan, and salt and purée until smooth. Rub this mixture well into both sides of the fish and put the remaining mixture inside the body cavity.

4.
Place fish in the prepared baking dish. Sprinkle it with the cilantro and fold the foil over to enclose the fish.

5.
Bake for 35 to 40 minutes. When it’s done, the flesh of the fish will appear milky white and be easy to flake with a fork. Transfer the fish to a serving platter and open the foil at the table.

Yield: 4-6 servings

Heat Scale: Varies

 

2 pounds (1.1 kg) boneless fish fillets
¼ cup (59 mL) olive oil
Juice of 1 lime
2 green onions, chopped, white and green parts included
¼ cup (59 mL) chopped cilantro
2 cups (473 mL) shredded cabbage
¼ cup (59 mL) mayonnaise
1 cup (236 mL) plain yogurt or sour cream
Ground red chile of your choice, to taste
Salt, to taste
12 flour tortillas
1 (8.5-ounce [238 g]) bottle Byron Bay Chilli Co. sauce of your choice (or
substitute an Asian hot sauce from Chapter 2)

 

1.
Place the fish in a large, shallow dish. Sprinkle it with the olive oil and lime juice and allow it to marinate for 30 minutes.

2.
In a large bowl, combine the green onion, cilantro, and cabbage.

3.
In a small bowl, whisk together the mayonnaise, yogurt or sour cream, ground chile, and salt.

4.
Preheat a grill to medium-low heat.

5.
Wrap the tortillas in foil and place them on a not-too-hot part of the grill to slowly warm them.

6.
On a very clean, thoroughly oiled grate, grill the fish until it is just cooked through, about 10 minutes per inch (2.5 cm) of thickness of the fish. Remove the fish to a clean platter, allow it to rest for10 minutes, then slice it into thick strips.

7.
For each taco, place a warm tortilla on a plate, add a few chunks of fish, and drizzle with the chile sauce, a spoonful of the salad, some of the creamy sauce, and more chile sauce. Make a small fold along the bottom edge of the tortilla, then fold it closed from both the sides, creating a little parcel that won’t drip out the bottom.

Yield: 4 servings

Heat Scale: Medium

This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons (30 mL) grated coconut in
¼
cup (59 mL) distilled white vinegar for 30 minutes. You can use a fish basket on the grill so the fillets don’t stick. Serve with an Asian hot sauce from Chapter 2. (Note: This recipe requires advance preparation.)

 

4 cloves garlic, peeled and minced
¼ cup (59 mL) coconut vinegar
1 small chile, such as serrano, stem and seeds removed, minced
Salt, to taste
Freshly ground black pepper, to taste
1 pound (454 g) white fish fillets
Vegetable oil for the grill

 

1.
In a bowl, combine the garlic, coconut vinegar, chile, salt, and pepper and mix well. Reserve some of this marinade for basting. Place the fish fillets in a shallow bowl and pour the marinade over them. Marinate for 30 minutes.

2.
Brush the grill with vegetable oil and grill the fillets over medium-hot flames for 4 to 5 minutes, turning once and basting with the marinade. Remove the fish from the grill, top with the reserved marinade, and serve immediately.

Yield: 4 servings

Heat Scale: Medium

 

2 teaspoons (10 mL) vegetable oil (peanut preferred)
2 teaspoons (10 mL) dark sesame oil, divided
1 cup (236 mL) snow peas
3 jalapeño chiles, stems and seeds removed, sliced
2 teaspoons (10 mL) minced garlic
1 pound (454 g) large shrimp, shelled and deveined
½ cup (118 mL) rice vinegar
¼ cup (59 mL) catsup
1 tablespoon (15 mL) Asian garlic chile-based sauce
1 tablespoon (15 mL) sugar
2 tablespoons (30 mL) cornstarch
¼ cup (59 mL) sliced mushrooms
2 cups (473 mL) cooked white rice

1.
In a wok or heavy skillet, heat the vegetable oil and half the sesame oil over high heat until very hot. Add the snow peas and stir-fry for 1 minute. Remove the peas and pour off all but 1 teaspoon (5 mL) of the oil.

2.
Add the remaining sesame oil and heat it. Add the jalapeños and garlic and stir-fry for 30 seconds. Add the shrimp and fry until the shrimp turns pink, about 3 minutes. Remove the shrimp and keep it warm.

3.
In a bowl, blend together the vinegar, catsup, chile paste, sugar, and cornstarch.

4.
Raise the heat under the wok and pour in the vinegar blend. Heat the sauce, stirring constantly, until it thickens. Lower the heat, add the mushrooms, return the shrimp and peas to the wok, and heat through.

5.
Serve the shrimp in a bowl accompanied by the white rice.

Yield: 4 servings

Heat Scale: Medium-Hot