1/8 Photos of Baked Thai Style Fish
This is one of the recipes I use very often, because I live on the sea and fresh fish is available. Normally I'd use a whole fish, of about 1 kg (2.2 lbs). But it is just as easy to disregard that, and simply fry fish fillets, and use the lovely Thai style sauce with it. I've just tested and photographed this dish again (30.1.09), to make sure of taste and timing. It's spot on as it stands now -- at least for us! :wink: Taste the sauce mixture when everything has been added and stirred, and then. if you want, add a little more oyster and fish sauce. I love this recipe because it is so easy, delicious and extremely low-fat, yet doesn't make you feel as if you're eating diet food. It's not diet food. It is the tastes you find in places like Thailand and Indonesia (maybe simplified here!) Tip: make the quick and easy sauce earlier in the day and simply pop into a warming oven to heat up, for serving with the fish. It doesn't get much simpler than this.
My Private Note
Units: US | Metric
- 1 (4 lb) fish, cleaned, whole, with head (OR 6 large fish fillets or 1 kg whole fish)
- 1 lb English cucumber (about 500 g)
- 1 1/2 tablespoons Thai fish sauce
- 1 1/2 tablespoons oyster sauce
- 3 tablespoons honey
- 3 tablespoons fresh lemon juice
- 2 -3 garlic cloves, chopped and crushed
- 2 tablespoons fresh ginger, grated
- 1 hot chili pepper, seeds removed, chopped (or equivalent hot chili sauce)
- 3/4 cup green onions, finely chopped or 3/4 cup chives
- 1I give directions for oven-baking a whole fish, but you can just as well fry fish fillets in a skillet. Never overcook! Then serve with this sauce.
- 2If possible, make the sauce the day before or earlier in the day, so the flavours develop, but I confess I always make it at the last minute.
- 3DO NOT BOIL the sauce -- heat gently.
- 4Make the sauce: Coarsely grate the cucumber into a small pot, liquid and all, then stir in the rest of the ingredients given above.
- 5Use enough cucumber! The sauce is not really strong, just flavourful -- don't overdo the hot pepper! If in doubt, add a few drops of Tabasco.
- 6Taste for seasoning, keeping in mind that fish and oyster sauces are salty, and their flavours become more pronounced on standing. Cover and keep cool.
- 7To prepare the dish, for a using a whole fish:.
- 8Heat oven to 425 deg F (210 deg C).
- 9Score fish on both sides by making 2 or 3 shallow cuts through the skin.
- 10Tear off a large piece of foil, large enough to enclose the fish completely and still leave space for steam.
- 11Spray the foil with a non-stick spray to prevent the fish sticking.
- 12Carefully put the fish on the foil (no salt) and close foil tightly, tent-like, so there is extra room for air to circulate.
- 13When oven reaches the correct temperature, bake the fish for 30 minutes exactly. It will be done just right (really!) after 30 minutes.
- 14Keep the fish warm, and heat the sauce gently but do not cook. (Or simply put the sauce in a dish, cover with foil, and put in a warming oven to heat up).
- 15Roll the baked whole fish carefully on to a warmed platter with the liquid that will have formed, and spoon over the sauce while hot.
- 16(Or use the sauce with fried fish fillets).
- 17If there is too much sauce for the platter, serve the rest extra, in a small jug.
- 18Serve with jasmine or sticky rice, coconut-coated fried bananas, one sweetish veggie (pumpkin, butternut or sweet potatoes sprinkled with cinnamon) and a large salad of mixed greens.
- 19Don't forget the chilled white wine!
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Nutritional Facts for Baked Thai Style Fish
Serving Size: 1 (125 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 88.6
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 713.0 mg
- Total Carbohydrate 22.5 g
- Dietary Fiber 1.4 g
- Sugars 16.4 g
- Protein 1.9 g
The following items or measurements are not included: