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Tropical Fruit Gazpacho

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Chef Ellen Yin, author of the cookbook Forklore, makes a black bass wrapped with whole grape leaves. She also makes a fresh gazpacho from tropical fruit.
  Coconut milk 1⁄2 Can (5 oz)
  Fish sauce 1 Tablespoon
  Jalapeno pepper 1⁄2 , seeded and minced
  Culantro 1 Tablespoon, chiffonade
  Lime juice 1⁄4 Cup (4 tbs)
  Rice wine vinegar 1 Tablespoon
  Fresh cilantro 1 Bunch (100 gm)
  Fresh mint 1 Bunch (100 gm)
  Fresh thai basil 1 Bunch (100 gm)
  Carrot 1 Large, peeled and julienned
  Cucumber 1 , deseeded and julienned
  Rice vermicelli 400 Gram, cooked according to instructions (Vietnamese)
  Red oak lettuce leaves 1
  Bibb lettuce 1
  Red snapper 7 Pound, cleaned and scaled (Whole)
  Grape leaves 16 Ounce, rinsed in water (Packed In Brine)
  Lemon 1 , sliced into thin rounds
  Fresh thyme sprigs 6
  Dried vietnamese rice 400 Gram
  Hot water 1 Cup (16 tbs) (Very Hot)

Coconut-Lime Dipping Sauce
Combine all ingredients and set-aside until ready to serve. Place into individual ramekins or dipping bowls (one for each diner).

Grilled Red Snapper in Grape Leaves
In a large serving bowl, assemble herbs, carrots, cucumber, lettuce, and rice noodles. Allow space for grilled fish.

Preheat grill. Stuff stomach cavity of fish with lemon slices and thyme and season fish with salt and pepper. Wrap body of fish in grape leaves until surface of fish is completely covered. Brush hot grill grates generously with oil. Carefully place fish onto grill.

Grill 8 minutes on one side and carefully turn. Grill an additional 8 minutes, or more if necessary. Place grilled fish in serving bowl with herbs and noodles. Serve family style.

Rice-Paper Wraps
To make a roll, dip a rice paper into a bowl of hot water. Quickly turn the paper so that entire surface comes in contact with water. It will start to soften quickly. Be careful not to leave it in the hot water for too long or it will tear. Place softened rice paper on a plate and arrange several small pieces of fish, herbs, vegetables, noodles and lettuce at one end of the roll. Roll it away from you once. Fold sides over and roll to the end of the paper. Serve with Coconut-Lime Dipping Sauce. After making the first one, you’ll realize how easy this is!

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Recipe Summary

Difficulty Level: 
Very Easy
Vegan, Vegetarian
Preparation Time: 
15 Minutes
Chill yourself with this a cold tropical fruit gazpacho on hottest days of summer. Watch this interesting video that presents an amazing recipe for gazpacho that can be made within no time. The recipe is simple and easy made with the any of the tropical fruits available with you. Check it out...

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Tropical Fruit Gazpacho Recipe Video