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Posts Tagged ‘fish sauce’

Another recipe on the radar for awhile…..I love anything with coconut.  I finally pulled the chicken out of the freezer and got them into the marinade.  Then after a long day and with an activity night ahead of us, I decided against grilling the chicken and opted for quick sandwiches instead.  It was just one of those days.

The chicken ended up getting grilled the next night and as such marinating for 24 hours.  Uh, yum.  The coconut did it’s job and the chicken was delicious but did not have an overpowering coconut flavour.

Adapted from ATCO Blue Flame Kitchen

Coconut Chicken Thighs

1 cup canned coconut milk, stir well
1-2 tbsp fresh lime juice
2 tsp lime peel, grated
1 tbsp fish sauce
2 tsp fresh ginger, grated
1 clove garlic
10 bone-in, skin on chicken thighs

Combine all ingredients in ziplock bag, except chicken. Swishy the bag to incorporate and mix up ingredients. Remove 1/2 cup of the marinade, cover and refrigerate.

Add chicken to the bag, close bag and move around to marry it with the marinade. Marinate for a minimum 30 minutes up to several hours if you have the time.

When ready to grill remove chicken from the marinade. Grill over medium heat for approximate 15 – 20 minutes or until chicken is cooked through. Keep an eye on them as flare ups may occur and the skin will get quite charred.

Serve with reserved marinade and coconut rice.

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A perfect grilled meat accompaniment. This fares perfectly with Chicken Skewers and Peanut Satay Sauce.

Adapted from Jamie Oliver’s Meals in Minutes

Fiery Noodle Salad

8 ounces dried chow mein noodles
1/2 medium red onion, peeled & rough chopped
1 fresh red chile (seeds, ribs and stem removed)
1 small bunch fresh cilantro
1 tbsp soy sauce
Juice of 1/2 lime
1 tsp sesame oil
1 tsp fish sauce
olive oil
Food Processor

Put your noodles in a large bowl, cover with boiling water and a plate. Let them soak for about 5-7 minutes.

Place the red onion in the processor. Add the red chile, and cilantro. Pulse until finely chopped.  Pour into a large bowl. Add your soy sauce, 1-2 tbsp olive oil, lime juice, sesame oil and fish sauce. Mix well.

Drain your noodles, give a quick rinse with water, drain again then add to bowl. Stir well to combine flavours of sauce with noodles. Serve with Chicken Satays in Lettuce Leaf Wraps.

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