Royal Allamanda Grouper

by Allamanda Laguna Phuket

Bang Tao

Chef Songwut Monthirakanok
Royal Allamanda Grouper

Allamanda Laguna Phuket

Ingredients

1 kg Grouper (whole fish)
150 cc Tamarind sauce
10 gm Green pepper
50 gm Lemongrass
20 gm Galingale
10 gm Kaffir lime leaves
0.5 gm Coriander root
10 gm Sweet basil
20 gm Guinea pepper
10 gm Red goat pepper
50 gm Coconut sugar
100 cc Fish sauce
100 gm Shallots

Method

Heat oil, about half a cup or at least to the side of the fish. Fry the fish on low heat.
When it is cooked thoroughly, remove and set it on a plate.

Royal Sauce

Chop garlic, shallots, coriander roots and red goat pepper into small pieces and mix together with green peppers.
Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil.
Pour the sauce on top of the grouper and garnish with fried Kaffir lime leaves and fried sweet basil leaves (or any other favourite Thai herb or vegetable).

About Chef Songwut Monthirakanok

Born in Udonthani, Chef Songwut discovered his passion for food while seeing his parents cooking at the age of fifteen. After high school, he worked at a Chinese restaurant in Bangkok then went on to work with international hotel chains like Ambassador Hotel, Centara Sukonta, Six Sense Koh Yao Noi and Wine Connection.

Chef Songwut has worked as executive chef for over 15 years and is skilled in European and Chinese cuisine and, of course, authentic Thai tastes. Presently he is Executive Chef at Allamanda Laguna Phuket.

Chef Songwut has created various "delicious menus" for the resort and has also conducted professional and fun Thai cooking classes for Thai food lovers.