8 Reviews

I think this is a first for me, we found this sauce to be nasty, nasty, nasty. I'm glad I made it early in the day as suggested. I tasted it right away and thought 'yuck' but decided to let it cool so the flavors could develop. I reheated it before dinner and my hubby and I tasted it again. I thought it was even worse than it was in the beginning and my hubby said, "Don't put that on my fish!" :( I won't rate it because maybe it was just a personal thing, but I'm so glad I didn't dump this on my $18.99 a lb fish before trying it!

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MoggyK9 April 30, 2016

I enjoyed this sauce over branzino fish. Which I started frying stove top over high heat to crisp the skin. Flipped then placed into the oven at 425 degrees for 20 minutes. Served with roasted broccoli trying to avoid simple carbs. But can see how the sauce would have been delish with jasmine rice. Added 1 very finely shredded kaffir lime leaf, lemongrass and cilantro (all homegrown). I did use fresh lime not lemon. Also subbed the fish sauce with Coconut Aminos. I found the ginger and garlic to be right up there, I like that. Not salty at all. I used 1/4 teaspoon my home made pepper mash being a mix of fermented chili`s grown this year. I did have more then half the sauce left over, maybe because my cuke was large. Thank you for a healthy yummy meal. Enjoyed in remembrance of Gideon. Rest in Peace.

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Rita~ January 09, 2014

I did not cook this fish en papillote, but cooked them over hot coals on the BBQ - I used head off, bone in FRESH Daurade fillets - and they were delicious served this way! We both LOVED the sauce - it was a wonderful complex blend of flavours; I would have given the extra star for this recipe, but we BOTH thought that the combination of fish sauce and oyster sauce resulted in a rather strong tasting sauce - NOT that we don't like strong flavours, but it was just a WEE bit salty for us! I served this with stir fry vegetables and it was an amazing meal - full of flavour. I would NEVER consider using frozen fillets of fish with NO bones in - this recipe needs robust and strong flavoured FRESH fish for it to work. Thanks for another winner of a recipe Zuri - next time, I will cut back on the oyster and fish sauce and come back to let you know what I think! PS - we BOTH loved the ginger and spring onions in this - they "lifted" the flavours so well! Made for ZWT 4. FT:-)

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French Tart May 31, 2008

great dish. the cucumbers added just the right taste. made the sauce the night before, but used less oyster sauce since i ran out at 1 1/2 tbsp. my chillies were for some odd reason not spicy at all, so i added cayenne pepper to heat it up a little. used freshwater fish fillets. i think the fish fillets would have turned out similar if steamed, but if it were a whole fish with the skin on, baking would make the skin crisp. it tastes authentically thai, according to my thai friend who tried the dish. thumbs up!

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hidenka mei mei November 03, 2007

Loved it. Nothing can be too spicy for me. I eat hot peppers ot of the jar. Thanks for the recipe. Leanne

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Chef at Heart August 28, 2007

Very nice sauce. Extremely easy to prepare but very strong flavour. Do not use this sauce wih a delicate fish. Use a stronger flavoured fish and it will be fantastic.

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mcurnow July 09, 2007

This dish was great. My whole family loved it including my neice who doesn't like fish too much. I made it twice making sure to cook extra for lunch the next day. Very simple and very tasty.

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netflix4981 May 29, 2007

I cannot believe no one has tried this recipe yet. You must try it! I loved it! I make this last night, thinking I would leave the sauce to develop for a day to eat for dinner tonight. But I couldn't resist taking a little taste to see how it was, and before I knew, I'm ashamed to say, half the fish was gone :( But it's ok. It was delicious! I can't wait to see how it tastes today. Thanks so much for a great tasting recipe. I can't believe how easy it was to make, too!

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Julala July 14, 2006
Baked Thai Style Fish