There’s something truly special about the way Thai cuisine blends flavors, especially in fish dishes. The combination of lime, garlic, and herbs creates a delightful harmony. From zesty steamed fish to spicy curry, these recipes can turn a simple dinner into a memorable experience. Ready to elevate your next meal with these vibrant flavors? Let’s explore some inspiring Thai fish recipes together.
Thai Steamed Fish With Lime and Garlic
Thai Steamed Fish with Lime and Garlic is a tantalizing dish that brings together the bold flavors of Thai cuisine. This dish features tender, flaky fish that’s delicately steamed and then drenched in a vibrant sauce made from fresh lime juice, garlic, and bird’s eye chilies. It’s a perfect balance of tangy, spicy, and savory flavors, making it a favorite in Thai households. Ideal for a light lunch or dinner, this recipe isn’t only delicious but also a healthy option for those looking to enjoy a taste of Thailand.
This recipe is best suited for a serving size of 4-6 people, making it perfect for family gatherings or intimate dinner parties. The use of fresh ingredients guarantees that every bite is bursting with flavor. Steamed fish is a staple in Thai cuisine, and this version with lime and garlic is a revitalizing take that highlights the natural sweetness of the fish while infusing it with a zesty punch. The dish is simple to prepare, yet it leaves a lasting impression on anyone who tastes it.
Ingredients (Serves 4-6):
- 2 whole white fish (such as snapper or sea bass), cleaned and scaled
- 10 cloves of garlic, finely chopped
- 6 bird’s eye chilies, finely chopped
- 1/2 cup fresh lime juice
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1/4 cup chicken stock
- 1/4 cup fresh cilantro, chopped
- 1 lime, sliced into rounds
- 2-3 stalks lemongrass, bruised
Cooking Instructions:
- Prepare the Fish: Clean the fish thoroughly, guaranteeing that it’s scaled and gutted. Make three diagonal cuts on each side of the fish to allow the flavors to penetrate.
- Prepare the Steamer: Fill a large pot or wok with a few inches of water and bring it to a boil. Place a steaming rack or basket over the boiling water.
- Steam the Fish: Stuff the cavity of each fish with a few slices of lime and pieces of bruised lemongrass. Place the fish on a heatproof plate and set it on the steaming rack. Cover and steam for about 15-20 minutes, depending on the size of the fish, until the flesh is opaque and flakes easily with a fork.
- Make the Sauce: While the fish is steaming, prepare the sauce. In a mixing bowl, combine the chopped garlic, bird’s eye chilies, fresh lime juice, fish sauce, sugar, and chicken stock. Stir until the sugar is dissolved and all ingredients are well mixed.
- Assemble the Dish: Once the fish is cooked, carefully remove it from the steamer and transfer it to a serving platter. Pour the prepared lime and garlic sauce over the fish, guaranteeing it’s evenly coated.
- Garnish and Serve: Garnish the fish with chopped cilantro and additional lime slices. Serve immediately while hot, accompanied by steamed rice or your choice of sides.
Extra Tips:
When selecting fish for this dish, opt for fresh, whole fish from a reputable source to guarantee the best flavor. You can adjust the amount of bird’s eye chilies to your preferred level of spiciness. If you’re not a fan of too much heat, de-seed the chilies before chopping.
Additionally, this dish can be prepared with fish fillets if whole fish is unavailable or preferred; just adjust the steaming time accordingly. The sauce can be prepared in advance and stored in the refrigerator for a few hours to allow the flavors to meld together even more. Enjoy this flavorful dish with a side of jasmine rice to soak up the irresistible sauce.
Spicy Thai Fish Curry
Spicy Thai Fish Curry is a delectable dish that brings the vibrant flavors of Thailand to your dining table. This aromatic curry is a delightful blend of rich coconut milk, fresh herbs, and a fiery mix of traditional Thai spices. The succulent fish absorbs the tantalizing flavors, resulting in a dish that’s both satisfying and invigorating.
Perfect for those who enjoy a bit of heat, this curry can be adjusted to suit your preferred spice level, making it a versatile addition to any meal plan. The beauty of Spicy Thai Fish Curry lies in its simplicity and the freshness of its ingredients.
While it may seem complex, the recipe is designed to be approachable for home cooks of all skill levels. By focusing on quality ingredients and following a few straightforward steps, you can create a dish that rivals any Thai restaurant’s offering. Serve it with steamed jasmine rice to soak up the luscious sauce, and enjoy a culinary journey to the streets of Bangkok from the comfort of your home.
Ingredients (Serves 4-6):
- 1 ½ pounds of white fish fillets (such as cod or tilapia), cut into chunks
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of red curry paste
- 1 can (14 ounces) of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 cup of green beans, trimmed
- 1 tablespoon of lime juice
- Fresh basil leaves, for garnish
- Fresh cilantro leaves, for garnish
- Salt, to taste
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Ingredients: Begin by cutting the fish into bite-sized chunks and set them aside. Chop the onion, mince the garlic, and grate the ginger. Slice the red bell pepper and trim the green beans, getting all your ingredients ready for cooking.
- Sauté Aromatics: Heat the vegetable oil in a large pan or wok over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add Curry Paste: Add the red curry paste to the pan, stirring it into the onion, garlic, and ginger mixture. Cook for about 2 minutes to release the flavors and aromas of the curry paste.
- Create the Curry Base: Pour in the coconut milk, stirring to blend it well with the curry paste mixture. Bring the mixture to a gentle simmer, then add the fish sauce and brown sugar. Stir until the sugar dissolves completely.
- Cook the Vegetables: Add the sliced red bell pepper and green beans to the curry base. Cover the pan and let them cook for about 5 minutes until they start to soften.
- Cook the Fish: Gently add the fish chunks to the simmering curry. Confirm the fish is submerged in the sauce. Cover and cook for 5-7 minutes, or until the fish is cooked through and opaque.
- Finish the Dish: Stir in the lime juice and adjust the seasoning with salt to taste. Turn off the heat and let the curry rest for a minute or two.
- Garnish and Serve: Transfer the Spicy Thai Fish Curry to a serving dish. Garnish with fresh basil and cilantro leaves. Serve hot with steamed jasmine rice.
Extra Tips:
When preparing Spicy Thai Fish Curry, consider your choice of fish carefully. Opt for firm white fish that holds up well in the curry without breaking apart.
Adjust the spice level by varying the amount of red curry paste – more for extra heat, or less if you prefer a milder curry. Fresh herbs like basil and cilantro add a burst of freshness; however, if unavailable, dried herbs can be used as a substitute.
Finally, always taste the curry before serving to confirm the balance of flavors is to your liking, especially checking the balance between sweet, salty, and sour notes.
Thai Grilled Fish With Lemongrass
Thai Grilled Fish with Lemongrass is a delicious and aromatic dish that combines the flavors of fresh fish with the zesty, herbaceous notes of lemongrass. This traditional Thai recipe is perfect for a summer barbecue or an exotic dinner at home. The fish is marinated in a blend of lemongrass, garlic, and other spices, then grilled to perfection, resulting in a dish that’s both flavorful and healthy.
The preparation is simple yet rewarding, as the lemongrass imparts a unique fragrance and taste that pairs beautifully with the tender fish. This dish is typically served with steamed rice and a side of spicy dipping sauce, making it a complete meal that’s sure to impress your family and friends. With this recipe, you’ll bring a taste of Thailand to your kitchen and delight everyone with its enticing aromas and vibrant flavors.
Ingredients for 4-6 servings:
- 2 whole fish (such as sea bass or snapper), cleaned and scaled
- 4 stalks of lemongrass, finely chopped
- 6 cloves of garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon vegetable oil
- 2 teaspoons ground black pepper
- Banana leaves or aluminum foil (for wrapping)
- Fresh cilantro and lime wedges for garnish
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine the chopped lemongrass, minced garlic, fish sauce, soy sauce, lime juice, palm sugar, vegetable oil, and ground black pepper. Mix well until the sugar has dissolved completely.
- Marinate the Fish: Place the cleaned fish on a large platter. Using a sharp knife, make a few diagonal cuts on each side of the fish to allow the marinade to penetrate better. Rub the marinade mixture all over the fish, guaranteeing it gets into the cuts and inside the cavity. Cover with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to develop.
- Prepare the Grill: Preheat your grill to medium-high heat (about 400°F/200°C). If using a charcoal grill, guarantee the coals are evenly distributed and glowing.
- Wrap the Fish: Remove the fish from the refrigerator. If using banana leaves, soften them over the grill for a few seconds to make them pliable. Wrap each fish in the banana leaves or aluminum foil, sealing the edges to create a packet.
- Grill the Fish: Place the wrapped fish on the grill. Cook for about 10-15 minutes on each side, depending on the size of the fish, until the flesh is opaque and flakes easily with a fork.
- Serve: Carefully remove the fish from the grill. Unwrap and place on a serving platter. Garnish with fresh cilantro and lime wedges. Serve immediately with steamed rice and your choice of dipping sauce.
Extra Tips:
When selecting fish for this recipe, choose fresh, whole fish from a reputable source for the best flavor. If banana leaves are unavailable, aluminum foil will work just as well to keep the fish moist during grilling. Confirm your grill is clean and well-oiled to prevent the fish from sticking. Adjust the grill’s heat as needed to avoid burning the banana leaves or foil. For an extra kick, serve with a side of Thai chili dipping sauce for added heat and flavor.
Panang Curry With Fish
Panang Curry is a popular Thai dish that combines a rich and creamy coconut sauce with aromatic spices and tender pieces of fish. It’s a perfect blend of sweet, salty, and spicy flavors that captures the essence of Thai cuisine. This recipe is an excellent choice for those who love seafood and want to try something different from the usual curries.
The key to this dish is the Panang curry paste, which provides a distinctive and fragrant taste that sets it apart from other Thai curries.
The recipe below will guide you through the process of making Panang Curry with Fish for a serving size of 4-6 people. This dish isn’t only delicious but also relatively easy to prepare, making it a great option for a weeknight dinner or a special occasion.
Make sure you have all the ingredients ready before you start cooking, as this will make the process smooth and enjoyable.
Ingredients for 4-6 people:
- 2 tablespoons vegetable oil
- 3 tablespoons Panang curry paste
- 1 1/2 cups coconut milk
- 500 grams (about 1.1 pounds) white fish fillets (such as cod or tilapia), cut into bite-sized pieces
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 6 kaffir lime leaves, torn into pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup Thai basil leaves
- 1 red chili, sliced (optional, for garnish)
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by gathering all the ingredients and cutting the fish fillets into bite-sized pieces. Slice the bell peppers and tear the kaffir lime leaves into smaller pieces. This preparation will make the cooking process more efficient.
- Cook the Curry Paste: In a large pan or wok, heat the vegetable oil over medium heat. Add the Panang curry paste and stir-fry for about 1-2 minutes until it becomes fragrant. This step will help release the flavors of the spices.
- Add Coconut Milk: Gradually add the coconut milk to the pan, stirring continuously to combine it with the curry paste. Let it simmer for a few minutes until it slightly thickens.
- Cook the Fish: Add the fish pieces to the pan and gently stir to coat them with the curry sauce. Allow the fish to cook for about 5-7 minutes, or until it’s cooked through and flakes easily with a fork.
- Season the Curry: Stir in the fish sauce, palm sugar, and torn kaffir lime leaves. Mix well to combine all the flavors. Adjust the seasoning to taste, adding more fish sauce or sugar if needed.
- Add Vegetables: Add the sliced red and green bell peppers to the pan and cook for another 2-3 minutes until they’re tender but still crisp.
- Finish with Basil: Turn off the heat and stir in the Thai basil leaves. Allow the residual heat to wilt the basil slightly.
- Serve and Garnish: Serve the Panang Curry with Fish over steamed jasmine rice. Garnish with sliced red chili for an extra kick of heat, if desired.
Extra Tips:
When cooking Panang Curry with Fish, it’s important to choose a firm white fish that will hold its shape during cooking. Avoid overcooking the fish to make sure it remains tender and moist.
If you prefer a spicier curry, you can increase the amount of curry paste or add extra sliced chili. Fresh kaffir lime leaves and Thai basil greatly enhance the aroma and flavor of the dish, so try to use them if possible.
For a richer taste, you can use full-fat coconut milk. Enjoy your homemade Thai delicacy!
Thai Fish Cakes With Sweet Chili Sauce
Thai Fish Cakes with Sweet Chili Sauce is a classic dish that combines the aromatic flavors of Thai cuisine with the rich taste of fish. These fish cakes are a popular street food in Thailand, known for their unique combination of textures and flavors. The fish cakes are typically made from white fish, mixed with a blend of spices and herbs, then fried until golden brown. Paired with a sweet chili sauce, they make a delightful appetizer or main dish that’s certain to tantalize your taste buds.
The key to making delicious Thai Fish Cakes is in the freshness of the ingredients and the balance of flavors. The fish should be fresh and firm, and the herbs and spices should be fragrant and vibrant. The sweet chili sauce adds a perfect contrast to the savory fish cakes, offering a hint of sweetness and a touch of heat. This recipe is perfect for serving 4-6 people, making it ideal for a family meal or a gathering with friends. With the right ingredients and a bit of patience, you can easily recreate this delightful Thai dish in your own kitchen.
Ingredients for Thai Fish Cakes with Sweet Chili Sauce (Serves 4-6):
- 500g white fish fillets (such as cod or tilapia)
- 2 tablespoons red curry paste
- 1 egg
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 teaspoons sugar
- 1/2 cup green beans, finely sliced
- 1/4 cup fresh coriander, chopped
- 4 kaffir lime leaves, finely sliced
- Oil for frying
For the Sweet Chili Sauce:
- 1/2 cup sugar
- 1/2 cup rice vinegar
- 1/4 cup water
- 2-3 red chilies, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon fish sauce
Cooking Instructions:
- Prepare the Fish Mixture: In a food processor, combine the fish fillets, red curry paste, egg, fish sauce, lime juice, and sugar. Blend until the mixture is smooth and paste-like.
- Add Vegetables and Herbs: Transfer the fish paste to a bowl. Stir in the sliced green beans, chopped coriander, and sliced kaffir lime leaves until combined evenly.
- Shape the Fish Cakes: Using your hands, form the fish mixture into small, flat cakes, about 2 inches in diameter. Confirm they’re uniform in size for even cooking.
- Heat the Oil: Pour enough oil into a frying pan to cover the base and heat over medium heat. The oil is ready when a small piece of fish cake sizzles upon contact.
- Fry the Fish Cakes: Carefully place the fish cakes into the hot oil, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes, or until they’re golden brown and cooked through. Remove and drain on paper towels.
- Prepare the Sweet Chili Sauce: In a small saucepan, combine the sugar, rice vinegar, water, chopped chilies, garlic, and fish sauce. Bring to a boil, then reduce the heat and simmer for 5 minutes, until slightly thickened.
- Serving: Serve the hot fish cakes with the sweet chili sauce on the side for dipping.
Extra Tips:
When making Thai Fish Cakes, confirm that the fish is very cold before processing it into a paste, as this will help the cakes hold their shape better when frying. If the mixture seems too wet, you can add a small amount of breadcrumbs to help bind it. Additionally, adjust the amount of red curry paste to suit your desired level of spiciness. For a more authentic taste, try incorporating a few finely chopped Thai basil leaves into the mixture. Enjoy your homemade Thai Fish Cakes fresh for the best flavor and texture.
Tom Yum Fish Soup
Tom Yum Fish Soup is a deliciously spicy and tangy Thai dish that perfectly combines the fresh flavors of lemongrass, kaffir lime leaves, and galangal with tender pieces of fish. This soup is a classic in Thai cuisine, known for its aromatic broth and the balance of hot, sour, salty, and sweet flavors.
It’s a versatile dish that can be enjoyed on a cold day to warm you up or as a revitalizing appetizer during the summer months. The soup is traditionally made with a clear broth, allowing the vibrant colors of the ingredients to shine through.
Fish, such as tilapia or snapper, is often used because it absorbs the flavors of the broth beautifully. While Tom Yum is typically spicy, you can adjust the level of heat to suit your taste by varying the amount of chili used. This recipe serves 4-6 people, making it ideal for family dinners or gatherings with friends.
Ingredients (serves 4-6):
- 500g white fish fillets (e.g., tilapia or snapper), cut into chunks
- 1.5 liters water or chicken stock
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 5 kaffir lime leaves, torn into pieces
- 3 slices galangal
- 3-4 Thai bird’s eye chilies, smashed
- 200g mushrooms, sliced
- 2 medium tomatoes, quartered
- 1 large onion, sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 tablespoon Thai chili paste (optional)
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the water or chicken stock to a boil. Add the smashed lemongrass, torn kaffir lime leaves, and sliced galangal. Let it simmer for about 10 minutes to infuse the flavors into the broth.
- Add the Vegetables: Add the sliced mushrooms, quartered tomatoes, and sliced onion to the pot. Continue to simmer for another 5 minutes until the vegetables are tender.
- Flavor the Soup: Stir in the fish sauce, lime juice, sugar, and Thai chili paste (if using). Adjust the seasoning to taste, balancing the salty, sour, and sweet elements.
- Cook the Fish: Gently add the fish chunks to the simmering soup. Cook for about 5-7 minutes, or until the fish is cooked through and opaque.
- Finish with Heat: Add the smashed Thai bird’s eye chilies to the soup, allowing them to infuse their heat. Let the soup simmer for an additional 2 minutes.
- Garnish and Serve: Remove the soup from heat and garnish with fresh cilantro leaves. Serve hot with lime wedges on the side for additional tang.
Extra Tips:
When making Tom Yum Fish Soup, it’s essential to not overcook the fish, as it can become tough and lose its delicate texture. Make sure the fish is added close to the end of the cooking process.
For an added depth of flavor, consider roasting the fish fillets slightly before adding them to the soup. If you prefer a creamier version, you can add a splash of coconut milk or evaporated milk at the end.
Adjust the spice level by controlling the number of chilies used; remember, the longer the chilies sit in the soup, the spicier it will become.
Coconut Fish Curry
Coconut Fish Curry is a delightful dish that combines the rich and creamy flavors of coconut milk with the aromatic spices and fresh taste of fish. This traditional Thai recipe brings together the vibrant flavors of lemongrass, ginger, and lime leaves, creating a harmonious balance that’s both comforting and exciting.
With its fragrant aroma and bright, colorful appearance, Coconut Fish Curry is a feast for the senses and a perfect dish for those looking to explore the exotic flavors of Thai cuisine.
Cooking Coconut Fish Curry is a rewarding endeavor that’s easier than it may seem. Perfect for a family meal, this dish serves 4-6 people and can be prepared in just under an hour. The key to a successful Coconut Fish Curry lies in the quality of the ingredients, making certain you use fresh fish and authentic Thai herbs and spices.
This recipe will guide you through each step, making it accessible for both novice cooks and experienced chefs looking for a new culinary adventure.
Ingredients:
- 2 lbs white fish fillets (such as cod or snapper), skinless and boneless
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, finely chopped
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken or fish stock
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves, torn
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup cherry tomatoes, halved
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Fish: Start by cutting the fish fillets into bite-sized pieces. Pat them dry with paper towels and set aside.
- Sauté Aromatics: In a large pan or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic, grated ginger, and chopped lemongrass, cooking for an additional 2 minutes until fragrant.
- Add Curry Paste: Add the Thai red curry paste to the pan and stir well to combine with the aromatics. Cook for 1-2 minutes to release the flavors of the curry paste.
- Incorporate Liquids: Pour in the coconut milk and chicken or fish stock, stirring to combine. Bring the mixture to a gentle simmer.
- Season the Curry: Add fish sauce, brown sugar, and kaffir lime leaves to the pan. Stir well, allowing the flavors to meld together.
- Cook the Vegetables: Add the sliced red and green bell peppers and cherry tomatoes to the curry. Simmer for 5-7 minutes until the vegetables are tender yet crisp.
- Add the Fish: Gently add the fish pieces to the curry, making sure they’re submerged in the liquid. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Finish with Lime: Squeeze the juice of one lime over the curry and stir to combine. Taste and adjust seasoning as needed.
- Serve: Serve the Coconut Fish Curry hot, garnished with fresh cilantro leaves, alongside steamed jasmine rice.
Extra Tips:
When preparing Coconut Fish Curry, it’s important to not overcook the fish to maintain its delicate texture. Use fresh fish for the best flavor, and feel free to adjust the level of spice by adding more or less curry paste according to your preference.
Make sure the coconut milk is well-shaken before opening to maintain its creamy consistency. Finally, for a deeper flavor, consider letting the curry rest for a few minutes before serving, allowing the spices to fully infuse the dish.
Thai Basil Fish Stir-Fry
Thai Basil Fish Stir-Fry is a delightful dish that captures the essence of Thai cuisine with its fresh, vibrant flavors and aromatic spices. This dish features tender pieces of fish coated in a savory sauce, complemented by the irresistible fragrance of Thai basil. Perfect for a weeknight dinner or a special gathering, this stir-fry is both quick and easy to prepare, offering a taste of Thailand right from your kitchen.
The combination of fresh ingredients and simple cooking techniques results in a dish that isn’t only delicious but also healthy. Thai Basil Fish Stir-Fry is known for its balance of sweet, spicy, and salty flavors, making it a versatile dish that can be paired with steamed jasmine rice or a side of sautéed vegetables. Whether you’re a fan of Thai cuisine or trying it for the first time, this recipe is sure to become a favorite.
Ingredients (serves 4-6 people):
- 1.5 lbs (700g) white fish fillets (such as tilapia or cod), cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 bird’s eye chilies, sliced (adjust to taste)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- Juice of 1 lime
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Fish: Begin by patting the fish pieces dry with a paper towel. This step helps the fish to sear properly without steaming.
- Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and sliced bird’s eye chilies. Stir-fry for about 30 seconds until the garlic is fragrant, being careful not to burn it.
- Cook the Fish: Add the fish pieces to the wok, spreading them in a single layer. Allow them to cook undisturbed for about 2 minutes until the edges start to brown. Gently flip the fish pieces and cook for another 2 minutes until fully cooked through.
- Add Vegetables: Add the sliced red and yellow bell peppers and onion to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender yet still crisp.
- Blend the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce over the fish and vegetables in the wok. Stir everything together, ensuring the sauce coats all the ingredients evenly.
- Incorporate Basil: Add the fresh Thai basil leaves to the wok. Stir-fry for an additional 1-2 minutes until the basil is wilted and the flavors are well combined.
- Finish with Lime: Squeeze the juice of one lime over the stir-fry, giving it a final toss. This adds a bright, zesty finish to the dish.
- Serve: Serve the Thai Basil Fish Stir-Fry hot over a bed of cooked jasmine rice for a complete meal.
Extra Tips:
When selecting fish for this dish, opt for firm white fish fillets that hold their shape during cooking. If you’re unable to find Thai basil, regular basil can be used as a substitute, though the flavor will be slightly different.
Adjust the number of chilies according to your spice preference; removing the seeds can also help reduce heat. For added flavor, you can garnish the dish with lime wedges or additional fresh basil leaves before serving.
Remember to keep all ingredients prepped and ready to go, as stir-frying is a fast process that requires constant attention. Enjoy your homemade Thai Basil Fish Stir-Fry!
Green Curry Fish
Green Curry Fish is a delightful Thai dish that combines the aromatic and spicy flavors of green curry paste with tender, flaky fish. This dish is a perfect balance of heat, creaminess, and tanginess, brought together by coconut milk and fresh herbs.
It’s a popular choice for those who love bold flavors and is often served with steamed jasmine rice or rice noodles, creating a comforting and satisfying meal. Whether you’re familiar with Thai cuisine or trying it for the first time, Green Curry Fish is a wonderful introduction to the vibrant tastes of Thailand.
Preparing Green Curry Fish at home allows you to control the level of spice and tailor the dish to your liking. The key to a successful curry is in the freshness of the ingredients, particularly the fish and herbs. Selecting a white fish such as cod, snapper, or tilapia guarantees that the fish holds up well in the curry sauce without breaking apart.
The green curry paste can be store-bought or homemade, depending on your preference, and is complemented by coconut milk, lime leaves, and Thai basil to bring out the true essence of Thai cooking. This recipe serves 4-6 people and is best enjoyed with loved ones.
Ingredients:
- 1 ½ pounds white fish fillets (such as cod, snapper, or tilapia)
- 2 tablespoons vegetable oil
- 3 tablespoons green curry paste
- 1 can (13.5 ounces) coconut milk
- 1 cup chicken or fish stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 kaffir lime leaves, torn
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and halved
- 1 cup Thai basil leaves, loosely packed
- 2 tablespoons lime juice
- Steamed jasmine rice or rice noodles (for serving)
Instructions:
- Prepare the Fish: Rinse the fish fillets under cold water and pat dry with paper towels. Cut the fish into large chunks, ensuring they’re of even size for uniform cooking.
- Cook the Curry Paste: Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant. This process releases the oils and enhances the flavor of the curry paste.
- Add Coconut Milk and Stock: Pour in the coconut milk and chicken or fish stock, stirring to combine the ingredients. Bring the mixture to a gentle simmer.
- Season the Curry: Add the fish sauce, brown sugar, and torn kaffir lime leaves to the pan. Stir well to dissolve the sugar and evenly distribute the flavors.
- Cook the Vegetables: Add the sliced red bell pepper and green beans to the curry sauce. Simmer for 5-7 minutes, or until the vegetables are tender but still crisp.
- Add the Fish: Gently place the fish chunks into the pan, ensuring they’re submerged in the curry sauce. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Finish with Herbs and Lime: Stir in the Thai basil leaves and lime juice. Cook for an additional minute to allow the basil to wilt and the lime juice to infuse the curry.
- Serve: Ladle the Green Curry Fish into bowls and serve hot with steamed jasmine rice or rice noodles.
Extra Tips:
When cooking Green Curry Fish, it’s important to keep the heat at a gentle simmer once the fish is added to avoid overcooking and breaking the fish apart.
For those who prefer a milder curry, reduce the amount of green curry paste used or add more coconut milk to balance the heat. If kaffir lime leaves are unavailable, you can substitute with a teaspoon of lime zest for a similar citrusy aroma.
Store any leftover curry in an airtight container in the refrigerator for up to two days, and reheat gently to maintain the texture of the fish.
Thai Fish Salad With Mango
Thai Fish Salad with Mango is a vibrant and invigorating dish that perfectly marries the savory flavors of fish with the sweetness of ripe mangoes. This salad is a delightful combination of textures and tastes, featuring tender, flaky fish, crunchy vegetables, and a tangy, spicy dressing that brings everything together. Ideal for a light lunch or as a starter, this dish is both nutritious and satisfying, delivering a punch of flavor with every bite.
What sets this dish apart is its balance of flavors and the use of fresh ingredients that are a hallmark of Thai cuisine. The juicy mangoes add a natural sweetness, contrasting beautifully with the zesty lime juice and the aromatic herbs, creating a harmony of flavors that’s both exciting and invigorating.
Whether you’re an experienced cook or a beginner, this Thai Fish Salad with Mango is a straightforward recipe that will impress your guests and transport your taste buds to Thailand.
Ingredients (Serves 4-6):
- 500 grams of white fish fillets (such as snapper or tilapia)
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 2 ripe mangoes, peeled and thinly sliced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, thinly sliced
- 1/4 cup of fresh cilantro leaves
- 1/4 cup of fresh mint leaves
- 1 fresh red chili, thinly sliced (optional)
- 1/4 cup of roasted peanuts, roughly chopped
For the Dressing:
- 3 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of sugar
- 1 garlic clove, minced
Cooking Instructions:
- Prepare the Fish: Preheat your grill or frying pan over medium-high heat. Season the fish fillets with salt and pepper. Add the vegetable oil to the pan or brush it over the grill grates to prevent sticking.
- Cook the Fish: Place the fish fillets onto the grill or pan. Cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Once done, remove from heat and set aside to cool slightly.
- Prepare the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, and minced garlic. Stir well until the sugar is dissolved. Adjust the seasoning to taste, adding more lime juice or fish sauce if needed.
- Assemble the Salad: In a large mixing bowl, combine the sliced mangoes, cherry tomatoes, red onion, cilantro, mint leaves, and chili (if using). Gently toss the ingredients together.
- Flake the Fish: Once the fish has cooled slightly, use a fork to flake it into bite-sized pieces. Add the flaked fish to the salad bowl.
- Dress the Salad: Pour the prepared dressing over the salad. Toss everything together gently to guarantee all the ingredients are well-coated with the dressing.
- Serve: Transfer the salad to a serving platter or individual plates. Sprinkle the chopped roasted peanuts over the top for added crunch and flavor. Serve immediately and enjoy the vibrant taste of this Thai-inspired dish.
Extra Tips:
When preparing the Thai Fish Salad with Mango, it’s important to use fresh, high-quality ingredients for the best flavors. Choose ripe mangoes that are sweet yet firm to hold their shape in the salad.
If you prefer a milder salad, you can reduce or omit the chili. Additionally, this dish is highly versatile; consider adding other vegetables like cucumber or bell peppers for extra crunch. The salad is best enjoyed fresh, but you can prepare the dressing in advance to save time.
Red Curry Fish With Eggplant
Red Curry Fish With Eggplant is a flavorful and aromatic Thai dish that combines the richness of coconut milk with the spicy and earthy tones of red curry paste. The tender fish fillets and soft, velvety eggplant soak up the fragrant sauce, creating a harmonious blend of tastes and textures that’s essential to Thai cuisine. This dish is perfect for both a family dinner or a special occasion, bringing the exotic flavors of Thailand to your dining table.
Cooking Red Curry Fish With Eggplant is a delightful experience that involves balancing the intricate flavors of various ingredients. It starts with preparing a robust red curry sauce, enhanced by the subtle sweetness of coconut milk and the freshness of Thai basil.
The dish isn’t only delicious but also visually appealing, with vibrant red curry contrasting against the creamy white of the fish and the deep purple of the eggplant. Serve this curry with steamed jasmine rice to complete the meal.
Ingredients for 4-6 servings:
- 600g firm white fish fillets (such as cod or snapper)
- 2 tablespoons vegetable oil
- 1 cup red curry paste
- 1 can (400ml) coconut milk
- 2 cups eggplant, cut into bite-sized pieces
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 red chili, sliced (optional, for garnish)
- Fresh Thai basil leaves
- Salt, to taste
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by washing the fish fillets under cold water and patting them dry with paper towels. Cut the fish into large chunks, ensuring they’re roughly the same size for even cooking. Set aside.
- Cook the Curry Paste: Heat the vegetable oil in a large pan or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes, until fragrant. This step is vital as it helps to release the oils and flavors in the curry paste.
- Add Coconut Milk: Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Cook the Eggplant: Add the eggplant pieces to the pan and cook for about 5-7 minutes, until they begin to soften. Make sure to stir occasionally to prevent sticking.
- Add Fish and Seasonings: Gently add the fish pieces to the curry, stirring carefully to coat them with the sauce. Add the fish sauce, palm sugar, and salt to taste. Let the curry simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Finish and Serve: Stir in a handful of fresh Thai basil leaves and let them wilt slightly in the heat of the curry. If you like it spicier, add the sliced red chili as a garnish. Serve the curry hot over steamed jasmine rice.
Extra Tips:
To enhance the flavors of your Red Curry Fish With Eggplant, consider using homemade red curry paste if time permits, as this will add a depth of flavor that store-bought versions may lack.
When selecting eggplants, choose ones that are firm and shiny for the best texture. If you prefer a thicker curry, let it simmer a bit longer to reduce the liquid.
Finally, adjusting the level of spice can be done by adding more or less red curry paste or by incorporating fresh chilies according to your taste preference.
Fish in Thai Tamarind Sauce
Thai Fish in Tamarind Sauce is a delectable dish that showcases the perfect blend of sweet, sour, and spicy flavors, which is a hallmark of Thai cuisine. This dish is particularly popular due to its vibrant taste and the way it enhances the natural flavors of the fish.
The key ingredient, tamarind, imparts a tangy flavor that’s beautifully balanced with palm sugar, fish sauce, and chili, creating a sauce that’s both rich and invigorating. The fish is usually fried to a crisp golden brown, providing a delightful contrast to the saucy coating.
Perfect for a family dinner or a gathering with friends, this recipe serves 4-6 people. Whether you’re familiar with Thai cooking or new to it, this dish is straightforward to prepare and promises to impress with its authentic flavors. The following recipe provides a step-by-step guide to make this delicious dish at home.
Ingredients for Thai Fish in Tamarind Sauce (Serves 4-6):
- 2 whole fish (such as snapper or sea bass), cleaned and scaled
- 2 tablespoons vegetable oil
- 1/2 cup tamarind paste
- 1/4 cup palm sugar
- 1/4 cup fish sauce
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 3 Thai red chilies, sliced
- 1/4 cup water
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Fish: Pat the fish dry with paper towels to remove excess moisture. Make a few diagonal slashes on each side of the fish to guarantee even cooking. This will also help the fish absorb the flavors from the sauce.
- Fry the Fish: Heat the vegetable oil in a large skillet over medium-high heat until hot. Carefully add the fish to the skillet. Fry for 4-5 minutes on each side, or until the fish is cooked through and the skin is crispy. Remove the fish from the skillet and set it aside on a serving platter.
- Make the Tamarind Sauce: In the same skillet, reduce the heat to medium and add the minced garlic and sliced shallots. Sauté for about 2 minutes until they’re fragrant and lightly golden.
- Combine Ingredients: Add the tamarind paste, palm sugar, fish sauce, and water to the skillet. Stir the mixture well and bring it to a gentle simmer. Cook for about 3-4 minutes or until the sauce thickens slightly.
- Add the Heat: Stir in the sliced Thai chilies and continue to cook for an additional minute to release their flavor into the sauce.
- Coat the Fish: Pour the tamarind sauce over the fried fish on the serving platter. Confirm the sauce coats the fish evenly for maximum flavor.
- Garnish and Serve: Garnish the dish with fresh cilantro leaves and serve with lime wedges on the side. The lime adds an extra zing that complements the sourness of the tamarind.
Extra Tips:
When selecting the fish, opt for fresh varieties that have bright eyes and firm flesh to guarantee the best flavor and texture. If you prefer a less spicy version, you can reduce the number of chilies or use milder varieties.
Also, feel free to adjust the sweetness and sourness by adding more palm sugar or tamarind paste according to your taste preferences. This dish pairs wonderfully with steamed jasmine rice or sticky rice, which helps soak up the flavorful sauce.
Thai Fish and Pineapple Skewers
Thai Fish and Pineapple Skewers are a delightful combination of savory and sweet flavors, perfect for a summer barbecue or a light dinner. This dish captures the essence of Thai cuisine, which is known for its balanced yet complex flavors and fresh ingredients. The skewers are marinated in a fragrant mixture of Thai spices and herbs, which infuse the fish with a depth of flavor, while the pineapple adds a juicy, tangy contrast.
Grilling the skewers enhances the natural sweetness of the pineapple and adds a subtle char to the fish, making every bite a burst of flavor. These skewers aren’t only delicious but also easy to prepare, making them ideal for both experienced cooks and kitchen novices. The marinade is simple to put together and can be prepared ahead of time, allowing the fish to soak up the flavors while you prepare the grill.
This dish is versatile and can be served as a main course with a side of jasmine rice or as part of a larger Thai-inspired meal. With just a few ingredients, you can create a dish that looks impressive, tastes amazing, and transports you to the vibrant streets of Thailand.
Ingredients for 4-6 servings:
- 1.5 pounds of firm white fish fillets (such as cod or halibut), cut into 1.5-inch cubes
- 1 fresh pineapple, peeled, cored, and cut into 1.5-inch cubes
- 2 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- Skewers (bamboo or metal)
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine the fish sauce, soy sauce, lime juice, brown sugar, grated ginger, minced garlic, red chili flakes, and vegetable oil. Whisk the ingredients together until the sugar has dissolved and the mixture is well combined.
- Marinate the Fish: Place the fish cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the fish, making certain all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- Soak the Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. If using metal skewers, this step can be skipped.
- Assemble the Skewers: Alternate threading the marinated fish cubes and pineapple chunks onto the skewers, leaving a little space between each piece to guarantee even cooking.
- Preheat the Grill: Heat your grill to medium-high. If using a charcoal grill, allow the coals to burn until they’re covered with white ash.
- Grill the Skewers: Place the skewers on the grill and cook for 3-4 minutes per side, turning occasionally, until the fish is cooked through and has nice grill marks. The fish should be opaque and flake easily with a fork.
- Garnish and Serve: Remove the skewers from the grill and let them rest for a couple of minutes. Garnish with chopped cilantro before serving. Serve hot with a side of jasmine rice or a light salad.
Extra Tips:
For the best flavor, try to use fresh, ripe pineapple as canned pineapple may not have the same texture or sweetness. If you prefer a spicier kick, add more red chili flakes to the marinade or serve with a side of Thai chili sauce for dipping.
It’s also important to confirm that the grill is well-oiled before placing the skewers on it to prevent sticking. Finally, if you’re pressed for time, you can prepare the marinade and fish a day in advance, allowing the flavors to meld even further.
Thai Ginger Fish
Thai Ginger Fish is a flavorful and aromatic dish that combines the robust taste of fresh ginger with tender pieces of fish, creating a harmonious blend of spice and freshness. This dish is perfect for those who enjoy a balance of spicy and savory flavors, highlighted by the natural sweetness of the fish. Often served with steamed jasmine rice, Thai Ginger Fish makes an excellent centerpiece for a family meal or a special occasion, guaranteeing that every bite is a delightful experience.
The beauty of this recipe lies in its simplicity and the use of fresh ingredients that are staples in Thai cuisine. Fresh ginger, garlic, and chilies are the stars of the show, providing the dish with its signature zest and heat. The fish is typically seared to perfection, assuring that it’s both tender and flavorful. This recipe serves 4-6 people, making it ideal for a small gathering or a family dinner.
Ingredients:
- 2 pounds of firm white fish fillets (such as snapper or cod)
- 1 cup of fresh ginger, thinly sliced
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of fish sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 2 fresh red chilies, sliced
- 2 green onions, chopped
- 1/4 cup of fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper, then set aside.
- Cook the Aromatics: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the sliced ginger and minced garlic, stirring frequently until they become fragrant and slightly golden, about 2 minutes.
- Sear the Fish: Gently place the fish fillets in the pan with the aromatics. Cook each side for about 3-4 minutes, or until the fish is golden brown and cooked through. Remove the fish from the pan and set aside.
- Make the Sauce: In the same pan, add the soy sauce, fish sauce, oyster sauce, and sugar. Stir well to combine and allow the mixture to come to a simmer.
- Combine and Serve: Return the fish to the pan, spooning the sauce over the fillets to coat them evenly. Add the sliced chilies and chopped green onions, allowing them to cook for an additional 2 minutes. Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side for an added burst of flavor.
Extra Tips:
When preparing Thai Ginger Fish, it’s important to choose fresh, firm fillets to guarantee the best texture and flavor. If fresh ginger is unavailable, you may use ground ginger as a substitute, but the flavor will be less intense.
Adjust the amount of chili according to your heat preference, and remember that the balance of salty, sweet, and spicy is key to achieving an authentic Thai taste.
Finally, for a complete meal experience, pair this dish with steamed jasmine rice or a side of stir-fried vegetables.
Fish in Red Chili Paste
Fish in Red Chili Paste is a flavorful Thai dish that highlights the harmonious blend of spicy, savory, and slightly sweet flavors characteristic of Thai cuisine. This dish is both satisfying and vibrant, making it a favorite for those who enjoy a bit of heat in their meals. The core component of the dish is the red chili paste, which adds depth and complexity to the succulent fish, creating a delightful combination that pairs wonderfully with steamed rice.
The red chili paste, known as “Prik Gaeng Phet” in Thai, serves as the heart of this recipe, infusing the fish with its rich, aromatic spices. Typically, this paste is made from a mixture of dried red chilies, garlic, shallots, lemongrass, galangal, and other fragrant spices, all of which are pounded together to form a smooth, vibrant paste. The fish, often a firm white fish like tilapia or snapper, is cooked until tender and then coated in this aromatic paste, allowing it to absorb the bold flavors. The result is a dish that’s both complex and comforting, perfect for those looking to explore the rich flavors of Thai cuisine.
Ingredients (serving size: 4-6 people):
- 800g firm white fish fillets (such as tilapia or snapper)
- 3 tablespoons red chili paste
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 cup coconut milk
- 4 kaffir lime leaves, finely sliced
- 1 red chili, thinly sliced
- Fresh basil leaves for garnish
- A pinch of salt
- Cooked jasmine rice, to serve
Cooking Instructions:
- Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with a paper towel. Cut the fish into large pieces, ensuring they’re of even thickness for uniform cooking.
- Heat the Oil: In a large pan or wok, heat the vegetable oil over medium heat. Once hot, add the red chili paste and stir-fry for about 2 minutes until fragrant, taking care not to burn the paste.
- Add Coconut Milk and Seasonings: Pour in the coconut milk and stir to combine with the chili paste. Add the fish sauce and palm sugar, stirring until the sugar has dissolved and the sauce is smooth.
- Cook the Fish: Gently add the fish pieces to the pan, ensuring they’re submerged in the sauce. Simmer the fish over low heat for about 8-10 minutes until it’s cooked through and tender.
- Finish with Lime Leaves and Chili: Add the sliced kaffir lime leaves and red chili to the pan, stirring gently to combine. Cook for an additional 2 minutes to let the flavors meld.
- Garnish and Serve: Remove the pan from heat and garnish the dish with fresh basil leaves. Serve the Fish in Red Chili Paste hot, accompanied by fragrant jasmine rice.
Extra Tips:
When making Fish in Red Chili Paste, it’s essential to use a firm white fish that can hold its shape during cooking. If you can’t find certain ingredients like kaffir lime leaves, lemon zest can be used as a substitute, though the flavor will be slightly different.
Be cautious with the amount of red chili paste if you prefer a milder dish; you can always add more if needed. Additionally, make sure to adjust the seasoning to your taste, as the saltiness can vary depending on the brand of fish sauce used. Enjoy experimenting with the flavors to create a dish that’s just right for your palate!
