Thai chargrilled quail
This grilled quail recipe is full of bright, punchy flavour, with fish sauce, palm sugar, garlic, ginger, black vinegar, ketjap manis, Thai chilli, lime, lemongrass, shallots and coriander working into a bold overnight marinade. Cooked slowly over coals until chargrilled, the quail pick up a sweet, salty and smoky finish that makes them feel a bit tropical and a bit campfire-feast. Serve with roasted potatoes and a crisp green salad to balance the richness.
Serves: 4 people
Duration: 4 minutes + 24 hours marination
Ingredients
Main ingredients
- 75ml fish sauce
- 75g dark palm sugar
- 50g garlic – roughly chopped
- 50g ginger – roughly chopped
- 125ml black vinegar
- 125ml ketjap manis
- 8 quail
- 2-3 Thai chillies – finely chopped
- 1 lime – finely grated rind and juice
- 3 stems lemon grass – finely chopped
- 50g shallots – finely chopped
- ½ bunch coriander – roughly chopped
- roasted potatoes and a crisp green salad – to serve
Method
- In a small saucepan, very gently warm the fish sauce; do not boil. Add the palm sugar and stir until dissolved. Remove from the heat and allow to cool.
- Put the cooled mixture into a blender and add the garlic, ginger, black vinegar and ketjap manis, and purée.
- Place the quail in a deep dish, pour over the marinade and stir through the remaining ingredients. Cover and refrigerate for 24 hours.
- Cook the quail on a well-oiled grill over slow coals until chargrilled.
- Serve with roasted potatoes and a crisp green salad.
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