Perfect Pairings: Bruno Giacosa, Roero Arneis, 2008, Piedmont, Italy, 3325553

Thai Style Grilled Fish

4-6 fillets fresh fish, such as snapper, cod, salmon
handful of fresh coriander for garnish
1 lime sliced for garnish

marinade/sauce

4 tablespoon soy sauce
4 tablespoon oyster sauce
1 tablespoon fish sauce (available by the bottle at all Asian/Chinese food stores)
2 tablespoon loosely packed brown sugar
4-6 cloves garlic, minced
1 tablespoon lime juice
1/2 teaspoon cayenne pepper OR dried crushed chili

1. Stir all marinade/sauce ingredients together until sugar dissolves.

2. Place fish fillets in a flat-bottomed bowl and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest of the sauce for later.)

3. Allow fish is marinate for at least 10 minutes while you warm up the grill, or up to 24 hours in advance (just cover and place in the refrigerator until ready to cook).

4. Lightly brush the grill with a little cooking oil, then grill the fish for 5-10 minutes per side, or until the fish flakes easily and the inner flesh is no longer translucent.

5. Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish (and rice or potatoes) as you eat it. Note that this sauce is very strong-tasting, so you only need a little bit at a time. If you find it too strong, you can dilute it slightly with a splash of white wine or sherry and some fresh lime juice. If you find it too sour, add a little more sugar.

For Indoor Cooking: Place marinated fish in a covered baking dish along with the marinade. Bake for 15-20 minutes, or until fish flakes easily and the inner flesh is no longer translucent.

serves 2-4







					Thai Style Grilled Fish 4-6 fillets fresh fish, such as snapper, cod, salmon handful of fresh coriander for garnish 1 lime sliced for garnish marinade/sauce 4 tablespoon soy sauce 4 tablespoon oyster sauce 1 tablespoon fish sauce (available by the bottle at all Asian/Chinese food stores) 2 tablespoon loosely packed brown sugar 4-6 cloves garlic, minced 1 tablespoon lime juice 1/2 teaspoon cayenne pepper OR dried crushed chili 1. Stir all marinade/sauce ingredients together until sugar dissolves. 2. Place fish fillets in a flat-bottomed bowl and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest of the sauce for later.) 3. Allow fish is marinate for at least 10 minutes while you warm up the grill, or up to 24 hours in advance (just cover and place in the refrigerator until ready to cook). 4. Lightly brush the grill with a little cooking oil, then grill the fish for 5-10 minutes per side, or until the fish flakes easily and the inner flesh is no longer translucent. 5. Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish (and rice or potatoes) as you eat it. Note that this sauce is very strong-tasting, so you only need a little bit at a time. If you find it too strong, you can dilute it slightly with a splash of white wine or sherry and some fresh lime juice. If you find it too sour, add a little more sugar. For Indoor Cooking: Place marinated fish in a covered baking dish along with the marinade. Bake for 15-20 minutes, or until fish flakes easily and the inner flesh is no longer translucent. serves 2-4



	Bruno Giacosa • Roero Arneis • 2008 • Piedmont, Italy • 3325553 Grape: Arneis appearance - bright, clear color : pale yellow aroma - subtle flavors (smell + taste) sweetness - dry, slight sweetness acidity - round oak - burnt wood fruit - orange • honeysuckle earth - chalk body - light tannins - alcohol - 12.5% serving notes - remove from refrigerator and allow to stand for about 15 minutes before serving.				• Arneis is both the name of a wine and the grape from which it is made. The name means “little rascal” in Piemontese dialect, so named because it can be difficult to grow. Historically that difficulty was because the better situated vineyards were planted with the “more important” red nebbiolo grape leaving the “lesser” sites for Arneis. While it is grown elsewhere in Piemonte, Arneis is grown most famously in the district of Roero named after the family which ruled the area long ago.