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Grilled Trevally


Grilled Trevally in Thai Spiced


2 lbs. Trevally fish wash and clean (remove the gill and clean the stomach)
2 long strip Banana leaves
Spice Mixes:
1 tbsp. Ground cumin seeds
1 tbsp. Ground coriander seeds
1 tbsp. Ground star anise
1 tbsp. Fresh ground nutmeg
1 tsp. Ground cloves
1 tsp. Red fresh chillies, chopped
1/4 cup Maggi Seasoning or light soy sauce
1/2 tsp Garlic minced
Mixed Stir Fry:

1big Onion, diced in 1/4 inch
2 medium Carrost diced in an inch
1/2 lb. Bean sprouts wash well
2 stalks Celery, sliced in an inch
1/4 lb. Snow peas remove both ends
1/2 lb. Fresh white mushroom cut into half
2 stalks Fresh lemon grass, only the white part cut 1/4 inch
2 medium Red and Green pepper, cut into 1 inch
1 bunch Fresh scallion, chopped
4 tsp. Thai fish sauce (nam pla)


Mix well all the spices in a clean bowl with the liquid seasoning and rub all to the fish and wrap with banana leaves, and secure tightly with 2 bamboo skewers on both end.

Grill over the charcoal or in a gas barbecue griller in medium heat, turning both side every 10 minutes to cook evenly, continue grilling for 40 minutes until it cook, but not burn..

In a seperate wok, in medium heat put 2 tsp. of butter or cooking oil, saute garlic until golden brown followed by onion, covered for 2 minutes.

Add the carrots, celery, snow peas and mushroom stir evenly and cover and simmer for 10 minutes.

Add the remaining vegetables and stir once, cover and simmer for 8 minutes and flavor with fish sauce, stir and this is ready to serve and eat with plain steamed rice.

Note: I made this recipe in few occassions when I live in UK, most time was when we have pot luck with my Asian friends.

Simple Tips:

Whenever you grilled or barbecued fish, that is wrap in banana leaves, they can easily get burn, but it doesn't mean that the fish is cook, so you need to keep an eye on this while cooking.

If you're not sure if the fish is cook already, pinch the fish with skewer or end of the fork, as it go through, that mean the fish is cook.



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Last modified: May 26, 2003