FOR THE TERRINE: Place the fish in the bowl of a
excess water in the fish, the recipe will come out runny
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
r\nHave a 1 quart terrine dish or other 1 quart
uts and reserve.
Cut fish into 1 inch cubes. Pat
br>Add the sugar, Thai fish sauce, parsley, garlic and pepper
rape the mousse/terrine mixture into the prepared terrine pan.
Smooth
br>Have the fish store person fillet the fish and save the
ell.
Cut the white fish into 1 oz pieces and
on-stick 500g loaf tin/terrine (19 x 10 x 5cm
ake it.
The original recipe read 1 tsp fresh or
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
alf the spices over the fish fillets.
Grease a casserole
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
Sauce:
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
Wipe fish dry with paper towels, cut
ith salt and pepper. Grill fish for 4 minutes per side
or the sauce.
Chop fish fillets roughly, place in a