Making Homemade Wine and Beer Dot Com

Milk fish is imported frozen from Taiwain and the Phillipines into the U.S. It is great for grilling or baking, because of its oily flesh. Don’t serve to very young children, because there are many small hairlike bones in some parts of the flesh. Sometimes, it is possible to find the fish already boned. Look for it in the freezer section of your local Asian market.

* 1 frozen whole milk fish (2 1/2-3 1/2lb)
* 1 1/2 tablesppon sea salt
* 1/3 cup oyster sauce
* 2 tablesppons soy sauce
* 1/2 tsp. sugar
* 1 piece fresh lemon grass, smashed with the side of a cleaver or chefs knife

Thaw out the fish overnight in the refrigerator. Wash off with cool water. Scale the fish, outdoors if possible, near a water source. Hold the cleaver at 30 degree angle to scrape off the scales, scraping away from yourself. Make a 3-inch incision at the stomach area, near the bottom edge of the fish. Remove the guts and discard. Leave the head and fin intact. Wash thoroughly.

Make 3 gashes with the knife on each side of the fish. Sprinkle with sea salt. Let rest 10 minutes.

Take a sheet of large sized heavy duty aluminum foil. Place the fish on top. Pour over the oyster sauce, soy sauce and sugar. Wrap and crimp the the edges of the foil on top to seal shut.
Thai curry paste Shop for curry paste in our marketplace.

Grill over hot coals for 50 minutes. Or bake in a 350 degree oven for 40 minutes. Check doneness by flaking the flesh with a fork. When cooked the flesh should be flaky and white, not opaque. The fish should smell fragrant.

Let rest for 10 minutes. Serve in the foil, on top of a large platter decorated with green or red leaf lettuce or kale. Serve with Thai jasmine rice. Serves 4 to 6.

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