Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the Kroeung base, combine 3 thinly sliced lemongrass stalks, 2 inches of sliced galangal, 4 kaffir lime leaves (central vein removed), 1 inch of peeled fresh turmeric, 4 peeled garlic cloves, 3 peeled shallots, 4 soaked and deseeded dried red chilies, and 2 tablespoons of roasted peanuts in a mortar and pestle or food processor and grind until a coarse paste forms.

2. 2

   In a bowl, combine the Kroeung base with 4 tablespoons of tahini, 3 tablespoons of fish sauce, 2 grated tablespoons of palm sugar, 2 tablespoons of fresh lime juice, and 4 tablespoons of coconut milk, mixing well to create a cohesive marinade.

3. 3

   Clean 1.5 kilograms of whole mackerel or snapper, score the skin deeply with a knife on both sides, and generously rub the entire fish, including the cavities, with the prepared Kroeung-Tahini marinade, letting it marinate for at least 30 minutes.

4. 4

   Prepare 200 grams of long beans by cutting them into 3-inch pieces and slice 1 banana blossom (approximately 300 grams), removing the outer leaves and soaking the slices in lime water to prevent browning.

5. 5

   Arrange the marinated fish and prepared long beans and banana blossom onto a grilling basket or directly onto a well-oiled grill over medium-hot coals or an open fire, grilling for 10-15 minutes per side until the fish is cooked through and flaky and the vegetables are tender and slightly charred.

6. 6

   Carefully transfer the fire-roasted fish and vegetables to a serving platter, garnish with 0.25 cup of fresh cilantro, and serve immediately with slices of 0.5 cucumber on the side.