Best 2 Baked Whole Fish In Garlic Chili Sauce Recipes

Embark on a culinary journey with our delectable baked whole fish in garlic chili sauce, a symphony of flavors that will tantalize your taste buds. This dish is not only visually stunning, but also incredibly easy to prepare. Immerse yourself in the goodness of tender, flaky fish enveloped in a vibrant and aromatic sauce made with? garlic,?️ chili, and a medley of savory spices. Indulge in the perfect balance of flavors, where the spiciness of the chili dances harmoniously with the umami-rich garlic and the natural sweetness of the fish. This recipe promises an unforgettable dining experience that will leave you craving for more.

In addition to the main recipe, we've also included variations to cater to your preferences. If you're a fan of spicy food, our "Extra Spicy" variation will satisfy your craving for heat. For those who prefer a milder flavor profile, the "Mild" variation offers a more subdued chili experience. And if you're looking for a vegetarian alternative, our "Tofu" variation provides a protein-packed option that's just as delicious. Whichever recipe you choose, you're guaranteed a culinary delight that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on this flavor-filled adventure!

Let's cook with our recipes!

BAKED WHOLE FISH IN GARLIC-CHILI SAUCE

BAKED WHOLE FISH IN GARLIC-CHILI SAUCE image

Categories Citrus Fish Basil

Yield 2-4

Number Of Ingredients 14

Ingredients

1 whole red snapper or gray mullet, OR 2 or more whole rainbow trout or tilapia, fresh or frozen
generous handful fresh coriander
handful fresh basil
lemon slices or wedges for serving
tin foil or banana leaves (if cooking in the oven)
MARINADE/SAUCE:
4 Tbsp. oyster sauce
4 Tbsp. soy sauce
8-10 cloves garlic, minced or pressed
1 Tbsp. fish sauce
2 Tbsp. brown sugar
1/4 tsp. black pepper
1 Tbsp. lime or lemon juice
1-3 red chilies, sliced, OR 2+ tsp. Thai chili sauce (adjust the amount according to how spicy you'd like your fish)

Steps:

Preheat oven to 375 degrees, OR warm up your barbecue/grill. Stir all marinade/sauce ingredients together in a bowl. Set aside. Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side. If Grilling the Fish: See below. For Baked Fish: Place fish on a large piece of tin foil or banana leaf. Make sure the foil or leaf is big enough to cover/wrap the fish. (For more information on banana leaf, see my: All About Cooking With Banana Leaves.) Drizzle 3 Tbsp. (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the underside cavity. Reserve the rest for later. Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Also fold up each end and scrunch to secure. If using banana leaf: Simply fold the sides and ends of the leaf over fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavor. Bake the fish (in foil) directly on your oven rack. Or - if you're worried about spillage, place wrapped fish on a baking sheet or tray and place in the oven. Fish wrapped in banana leaf will require a dish or tray, as banana leaf is permeable. Bake at 375 degrees for 20 minutes or longer, depending on the size and thickness of your fish. Remove fish from oven and check some of the deeper cuts to see if inner flesh is cooked (it should be opaque, not pink or translucent-looking). If fish still needs more time, return to your oven for another 8-10 minutes, or until cooked. To finish the fish, remove from oven and open up the foil, scrunching it around the fish to create a kind of bowl (see photo). For banana leaf, simply open up the leaf, which will have become drier and slightly crispy.

THAI BAKED FISH IN GARLIC & CHILI SAUCE

Thai Baked Fish in Garlic & Chili Sauce image

I'm actually posting this here so I can have this available wherever I go. I love this recipe! It's so easy...but great presentation for company. Looks and tastes like you spent hours preparing this. We always double the recipe because if we invite a couple (so 4 of us in all), we eat every bit of BOTH fish...no leftover for later. :( I found the base of this recipe on about.com, but after tinkering, the final recipe is a bit different...better, I think. :) So some pointers: Basil & cilantro: do not mince or chop. Looks much better when whole...like garnish you actually eat. Approx. 2-3 lbs. of a white fish (or two smaller ones) For example, red snapper, rainbow trout or tilapia, fresh or frozen. (defrosted when you are ready to bake) The whole fish, including the head, make for great presentation. I serve this with sticky rice and the green mango salad I posted. If I have time, I'd make tom yum (soup).

Provided by StoryMom

Categories Thai

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 lbs whole white fish, cleaned (descale but leave head and tail on for presentation)
1 bunch fresh cilantro (to taste and for serving presentation)
1 bunch fresh basil (to taste and for serving presentation)
2 lemons (1 sliced for baking, 1 wedged for serving-if you want)
aluminum foil or banana leaf
4 tablespoons oyster sauce
4 tablespoons soy sauce
8 -10 garlic cloves, minced
1 inch fresh ginger, minced (more if you like the taste)
1 tablespoon fish sauce
2 tablespoons brown sugar
1/4 teaspoon black pepper
1 tablespoon lime juice or 1 tablespoon lemon juice
1 -3 red chili peppers, sliced or 2 teaspoons thai chili-garlic sauce, depending on how spicy you like it

Steps:

Preheat oven to 375 degrees.
Stir all marinade/sauce ingredients together in a bowl. Set aside.
Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.
Place fish on a large piece of tin foil or banana leaf. Make sure the foil or leaf is big enough to cover/wrap the fish.
Drizzle 3 tablespoons (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the cavity. Reserve the rest for later.
Stuff the cavity of the fish with lemon slices and some of the basil and cilantro. (approx. 1/4 to 1/2 cup).
Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Also fold up each end and scrunch to secure. If using banana leaf: Simply fold the sides and ends of the leaf over fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavor.
Bake the wrapped fish on a baking sheet or tray and place in the oven. (Fish wrapped in banana leaf will require a dish or tray, as banana leaf is permeable.).
Bake at 375 degrees for 20 minutes or longer, depending on the size and thickness of your fish.
Remove fish from oven and check some of the deeper cuts to see if inner flesh is cooked. If fish still needs more time, return to your oven for up to another 8-10 minutes, or until cooked.
To finish the fish, remove from oven and open up the foil, scrunching it around the fish to create a kind of bowl. For banana leaf, simply open up the leaf.
Pour remaining marinade over fish and return to the oven. Turn oven on "Broil" setting, and broil for approximately 5 minutes, or until the fish is nicely browned and crisp-looking. Banana leaves will become quite brown and fragrant. (keep an eye on it it during the broil to keep it from burning).
Remove from the oven and serve the fish with fresh coriander and basil. Add lemon wedges or slices. (or put fresh lemon slices on top & slices on the side).

Nutrition Facts : Calories 149.7, Fat 0.7, SaturatedFat 0.1, Sodium 3709.5, Carbohydrate 38.6, Fiber 6.6, Sugar 15.8, Protein 7.6

Tips:

Choose the Right Fish: Select a whole fish that is suitable for baking, such as sea bass, red snapper, or tilapia. Make sure it is fresh and has a firm texture.

Prepare the Fish Properly: Clean and gut the fish thoroughly. Score the fish's surface lightly to help the marinade penetrate and ensure even cooking.

Create a Flavorful Marinade: Combine garlic, chili, ginger, soy sauce, sesame oil, and rice wine to create a flavorful marinade. Adjust the ingredients according to your taste preferences.

Marinate the Fish: Allow the fish to marinate in the prepared mixture for at least 30 minutes, or up to overnight. This step infuses the fish with delicious flavors.

Bake the Fish: Preheat your oven to the desired temperature and place the marinated fish in a baking dish. Bake the fish until it is cooked through, usually around 20-25 minutes.

Garnish and Serve: Once the fish is cooked, garnish it with fresh herbs like cilantro or scallions. Serve the baked whole fish with steamed rice or vegetables for a complete and satisfying meal.

Conclusion:

Baked Whole Fish in Garlic Chili Sauce is an incredibly flavorful and impressive dish that is perfect for special occasions or everyday meals. With its crispy skin, tender flesh, and aromatic sauce, this recipe is sure to delight your taste buds. By following the tips and instructions provided, you can easily create this delicious dish at home. Remember to choose a fresh fish, prepare it properly, and marinate it well for the best results. Serve the baked whole fish with steamed rice or vegetables and enjoy a delightful culinary experience.