Recipe: Healthy Miang Kum

Now that the Champagne is put away until next New Year’s Eve and get-healthy resolutions are in full effect, it is time to think about revamping your at-home recipe repertoire. (Or perhaps you simply want to introduce your family and friends to new or more exotic flavors in 2012.) To start, Soi 4 Bangkok Eatery, one of the Valley’s leading Thai eateries located in Scottsdale’s SHOPS Gainey Village, shares its recipe for the award-winning (and healthful!) Miang Kum (grilled banana leaf-wrapped orange roughy with steamed vegetables and chili-lime sauce).

Miang Kum: grilled banana leaf-wrapped orange roughy with steamed vegetables and chili-lime sauce
6 oz. orange roughy (other options include trout, sea bass or salmon)
1 tablespoon of light soy sauce
pinch of black pepper
1 tablespoon of chopped lemongrass
6-7 fresh basil leaves
2-3 stems of cilantro
2-3 thin slices of bell peppers
1 (8×10) fresh-cut banana leaf

Sauce:
2 teaspoons of chopped garlic
2 teaspoon of chopped coriander roots or stems
1 scud of Thai chili pepper
2 tablespoon of fresh lime juice
2 tablespoon of fish sauce
1 teaspoon of sugar

Cooking Method:
Wash fish in water. Drain and pat dry. In a bowl, season fish with light soy, lemongrass and black pepper. Lay fish on banana leaf and scatter on top with basil, bell peppers, and cilantro. Wrap fish with the leaf and secure the two ends with a wooden picks. Grill fish approximately 4-5 minutes on each side. For sauce, use mortar and pestle to make garlic, coriander roots, fresh chili into a paste. Add fish sauce, lime juice, and sugar.

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