Seven years ago, we travelled to Thailand for the first time, and were dazzled by the dichotomy of what we found there. The sacred, ancient temples stood watch over the commercial tourist trade, and the smoke of incense and of burning garbage was everywhere in the air. I ate a meal of green curry on that trip that was so fiery hot that my mouth became anaesthetized, but I finished every delicious bite.
Fast forward to 2012, and we are now off to Singapore, Indonesia, and a little bit more of Thailand. We missed seeing the Andaman coast on our first trip as we arrived the day after the tsunami hit. Our trip this year promises to be a real culinary journey. We will be hitting the hawker food stalls in Singapore that serve up some of the best food in that part of the world. We may even take in a cooking class in Bali.
And of course, we will be eating plenty of fish as we have as of late here at home. This whole roast fish treatment is very simple, and very tasty. Thank you to Donna Hay for suggesting lemon salt – a combination of fleur de sel and lemon zest. This goes great with oven roasted fries that we have made about a bazillion times since we first saw Ina Garten do them several years ago.
We promise to come back with plenty of interesting stories and photos. So stay tuned. We’ll be back in a few weeks.
Whole baked fish with lemon salt
2 whole fish, scaled and cleaned, about 1.5 pounds each
3 large cloves of garlic, minced
4 tbsp. of butter, softened
2 tsp. lemon zest
1 tbsp. sea salt, preferably flake salt
Prepare the lemon salt by combining the zest and salt in a small bowl.
Combine the minced garlic and softened butter.
Using a sharp knife, make diagonal slits in the fish, cutting through the skin into the fillet.
Rub some of the butter on the outside of the fish and into the slits. Put the rest of the butter inside the fish.
Bake at 400°F for 30 – 35 minutes, or until the skin is crisp.