My folks are in town, so my famous Seafood BBQ was called for, but there’s a problem. I’m not due to go fishing for another few weeks.
So a trip to the other worldly fish market on Charoenkrung Soi 64 was called for. If you haven’t been, you are missing another side of Bangkok.
The market you see, only really gets going in the early hours of the morning.
and so it came to be that I took my parents to the fish market at 1:30am this morning, on their holiday… and the verdict’s in, they loved it.
Its a fascinating insight to life in Bangkok, an unseen part of the city, and it has a real buzz (and that’s not just from the flies!).
Its busy, its smelly, 40′ trucks hurtle through narrow sois, bringing in boxes laden with delectable seafood which are sprawled out, hosed down, weighed sold and shipped out.
These people know their stuff, and watching them at their trade was a delight.
Pro-tip: Don’t wear your best shoes here, unless you like the smell of fish…
After some negotiation, and introduction to some mysterious charges which were never fully explained ( but did not amount to more than 20 Baht), we walked away with a 3kg Seabass (brought for Baht 500), 1Kg of fresh crabs, 2kgs of giant prawns, and a bag of squid. All up we spent a little over a 1000 Baht and had a really interesting trip, and we thought we were happy, and then we met the market’s happiest resident..
The BBQ this afternoon was great. Here’s a recipe for cooking large fish on the grill.
Take said fish, clean and de-scale it, make two large incisions on both sides of its flanks and stuff with butter, garlic, and bay leaves. Stuff its stomach cavity with the same mix but throw in a tomato or two sliced in half, season generously with salt and black pepper. Create a tray from tin foil and add a generous slug of white wine, the juice of a lemon and wrap the whole thing up. I usually wrap it up a good 4-5 times, making it such that the liquid cant run out, make it airtight if you can.
Leave the fish on the grill to steam in its juices for 1.5 hrs, then turn it, and leave for another hour or so depending on the size of the fish. The 2.5kg fish we did here, was cooked for a little over 2 hours, and was delicious.
Once cooked slice open the tin foil and salivate at the smell that wafts up. The sweet white meat should fall off the bone, enjoy!