Such a slender elegant looking fish that is a little misunderstood. See, I can think of nothing better than these just dusted in seasoned flour and panfried until the skin is crispy and flesh vivid white, yet others think of them as bait... well that's what happens at my fish shop.
Just recently, I was patiently waiting as a elderly man ahead of me purchased 4 small gars, as he was gathering his coins I placed the same request, smiling I made small talk,
"you like the small ones as well? Just perfect with a salad" I volunteered,
"erh no, these are for bait..." and off he went.
If only he knew.
These cleaned baby garfish are from the Claringbolds fish auction that I mentioned last post. Well was I mistaken or what, no it wasn't 7 garfish for $5 it was 13! All cleaned and beheaded (unfortunately) and ready to go.
Not up for a mess of the kitchen, I cooked them the simplest way possible, dressed and then baked in foil.
Simple Thai style garfish
Whole cleaned garfish (guts removed, scaled and preferably head on)
Nam Prik
Coriander roots and leaves -washed
Whole hot red chilis -birds eye
Shallots - roughly chopped
Garlic - roughly chopped
Fish sauce
Palm sugar
Lime juice
Pound in a mortar and pestle about 6 coriander roots, 2-4 red chillis, a tablespoon of each shallot and garlic.
Pound to a chunky paste.
Add equal parts fish sauce and lime juice and then add about 1 tablespoon of palm sugar to taste.
It should taste sweet, sour, hot and salty.
Place garfish on a large square of aluminium foil, top with a few tablespoons of the nam prik, a drizzle of extra virgin olive oil and some chopped coriander leaves.
Cover with more foil and tightly seal the edges.
Bake in a hot oven until you can hear it bubbling inside, about 10 minutes in my case.
Tear open the foil and serve the fish and cooking juices. Drizzle with the rest of the nam prik and garnish with extra coriander.
Hopefully your plate will end up looking like this.
Bait? He may have had bigger fish to fry... later
ReplyDeleteLove the gar