Recipes

Garfish is a beautiful, sweet-tasting fish that really doesn’t need much fussing over because it’s
great just as is (Serves 4).

Ingredients

4 large garfish, butterflied
50mls (2fl oz) vegetable oil
1 pinch salt
1 pinch freshly ground black pepper
1 small Lebanese cucumber,
quartered lengthways, then sliced
6 cherry tomatoes, quartered
½ avocado, cut into cubes
2 large red chillies, seeded
and sliced
3 shallots, peeled and diced
10 Thai basil leaves, shredded
50ml (2fl oz) green nam jim (recipe below)
½ lime

Nam Jim Recipe

2 coriander roots, cleaned and
chopped
1 handful chopped coriander stalks
and leaves
2 shallots, sliced finely
2 cloves garlic, peeled and chopped
finely
2 large green chillies, seeded and
chopped finely
1 small green chilli, chopped finely
50g (2oz) palm sugar, grated
100ml (3½fl oz) fish sauce
200ml (7fl oz) lime juice

To Make Nam Jim

In a mortar and pestle, pound the coriander, shallots, garlic and chillies into a rough paste.
Add palm sugar, fish sauce and lime juice. Mix well and allow to marinate for 10 minutes

Alternatively, you can blend all ingredients in a food processor or bar blender.

Method

Lightly brush the garfish fillets with some oil and season with salt and pepper.
Place the garfish, skin-side down, on a pre-heated grill or barbecue. Cook for approximately
1 minute, then carefully turn the fish over and cook for further 30 seconds. (These times might
vary according to the size of the fish.)
Transfer fish to a serving plate and top with cucumber, tomato, avocado, chillies, shallots and
Thai basil.
Spoon over nam jim and serve the fish garnished with lime.

All recipes and images are from the "Red Spice Cookbook" by John McLeay, published by New Holland. All rights reserved