Thai Fusion for the Barbecue
Fish Sauce Meets Coriander Meets Lime
In this exercise in Thai Fusion, we have a method for cooking a whole Beef Fillet on the barbecue in a Thai style in which flavor elements such as Fish Sauce, Coriander, Lime Juice and Ginger all meet together.
Barbecue Beef Thai Style
2 teaspoons minced Garlic
2 teaspoons chopped Ginger Root
2 teaspoons chopped Thai Chillies or Jalapeño Peppers
2 tablespoons Soy Sauce
1 tablespoon Fish Sauce
¼ cup Lime Juice
¼ cup chopped fresh Coriander (Cilantro) Leave
½ cup Peanut or other Vegetable Oil
2 pounds Beef Fillet, well trimmed of extra fat and in one piece
First combine the ingredients of The Mixture in a bowl and mix well. There should be about a cup and a third. Reserve about a third cup of The Mixture in a separate small bowl.
Put the Beef in The Mixture and turn well to cover on all sides with The Mixture. Put in the refrigerator along with the reserved Mixture to marinate overnight. Turn the Beef occasionally to make sure it is well coated and thoroughly marinated.
When ready to cook, preheat a well-scrubbed outdoor gas grill to High. Or fire the coals of a charcoal grill until they are white hot. Wen ready to cook, brush the grill lightly with a bit of the Oil.
Put the Beef on the grill and cook five minutes. Then turn the Meat a quarter turn, forming grill marks nd continue cooking.
Turn the Beef over and repeat grilling to give the meat a quarter turn every four to five minutes until the meat feels firm and not flabby when pressed with fingers. Total grilling time will be about 20 to 35 minutes.
Meanwhile let the reserved Mixture come to room temperature.
To serve, cu the Beef on the bias into slices, each slice about half an inch thick. Arrange the slices on a serving platter, overlapping slightly and pour over any juices that have run out of the Meat while cooking.
Stir the reserved Mixture once to combine, pour over the grilled Beef and serve.