Featured in blog: It’s Been a Long Time
Ingredients
- 1 Parrot Fish thawed
- ¾ can of coconut milk
- Kimchee base to taste
- 1 Mango chopped to sh*t
- ½ Onion diced to sh*t
- 1 Roma Tomato cut the hell up
- 4 sprigs (WTF is a sprig?) of cilantro chopped all over
- 2 banana leaves
Method
Parrot fish is delicious. It is a beautiful tropical reef fish and you can buy it frozen at Asian markets. But! Be warned!! Parrot fish come whole. I mean whole….as in tits, guts, and nuts whole. And, these babies take some prep work. First, you have to clean it by slitting the belly open and pulling everything out. My fish had sand and seaweed in its stomach still. Yours might have a little wooden puppet, an old Italian guy, and a cricket with a top hat. They also have barbs on their fins so you may want to cut them off or just be very careful. I poked my hands really good a couple times and it hurts like hell. Also, they have really big scales that you have to scratch off. I’ve added a YouTube video on how to scale one. It’s work. But it’s worth it. Once the fish is prepped, place aluminum foil out, put two the banana leaves on top of the foil and put the fish in the middle of it all. In a bowl, mix all the coconut milk, kimchee base, fruit and veggies, stir and coat the fish. Get some of the mix in the belly, in the gills, all over. Wrap with one banana leaf, then the other, then wrap in foil and place on the grill. Cook one side for about 10-15 minutes, flip then cook the other side for 10-15 more minutes. Remove from the grill, uncover and if you like, you can add more of the mix on the fish.
Presented by Phat Manny 