Whole Roasted Porgy with Thai Spices and Coconut Rice

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This past weekend, I got a whole fish for my weekly share of fish from the great Mermaids Garden CSF. As I’ve discussed before, I now volunteer running our pick up every Saturday and it’s been a great experience trying new fish, different preparations, and also getting to know our little community.

The past couple weeks we’ve had amazing oysters… 6 lbs of mussels which we devoured within a span of 48 hours…. And skate, which I had never tried before and I’ve discovered is amazing among others!

Breakfast in Bed(stuy) / Pan Fried Skate and Steamed Mussels

This weekend though I wanted to try my hand at a whole fish preparation, something I haven’t done since one of my first weeks where I tried salt-baking (link). I often feel uninspired with white fish (such as Porgy), not being able to see past their inherent bland flavor rather than seeing the possibilities for added flavor!

Breakfast in Bed(stuy) / Whole Roasted Porgy with Thai Spices and Coconut Rice

Plus, look how unhappy this fish looks! They aren’t happy looking fish – dead or alive!

In an effort to expand my horizons and palate, I found this recipe for Red Snapper by fish guru Eric Ripert (one of my favorite chefs). I thought it might go well with the porgy and it did! I’d love to try it with Red Snapper, but in the meantime, this Thai-inspired dish was perfect for this fish.

Breakfast in Bed(stuy) / Whole Roasted Porgy with Thai Spices and Coconut Rice

The sauce on this fish was great – the juice and zest of one lime, with canola oil, coconut milk, ginger, coriander and chili flakes! It was sweet and spicy and the fish as a result had great flavor while being quite moist!

I served this with some coconut jasmine rice, garnished with some cilantro and basil!

Breakfast in Bed(stuy) / Whole Roasted Porgy with Thai Spices and Coconut Rice

This is definitely a preparation I’ll do more often! It’s simple and sure to impress. Plus, I get to practice my fish filleting techniques! 

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