Best 4 Thai Baked Fish In Garlic Chili Sauce Recipes
**Tantalize your taste buds with a culinary journey to Thailand, where flavors dance on your palate in perfect harmony. Embark on an epicurean adventure with our Thai Baked Fish in Garlic Chili Sauce, a symphony of spicy, savory, and tangy notes that will leave you craving more. This delectable dish showcases the perfect balance of bold flavors, featuring tender fish fillets smothered in a tantalizing sauce made from garlic, chili, and a medley of Thai spices. Alongside this main attraction, we present an array of equally enticing recipes that will transport you to the vibrant streets of Bangkok. From the aromatic Tom Yum Soup, a spicy and sour broth brimming with shrimp, mushrooms, and lemongrass, to the refreshing Som Tum Salad, a delightful combination of green papaya, tomatoes, and a tangy dressing, each recipe captures the essence of Thai cuisine. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable flavors that await you in this culinary exploration of Thailand's culinary treasures.**
Check out the recipes below so you can choose the best recipe for yourself!
BAKED THAI CHILI-GARLIC SHRIMP
Steps:
- Gather the ingredients.
- Remove shells from shrimp, except for tails. Butterfly shrimp by cutting down the length of the back (shallow cuts).
- Place all other ingredients in a mini-chopper or food processor and process well to form a chili-garlic sauce.
- Pour the sauce over the shrimp in a medium bowl, and gently stir/toss to mix. Allow it to marinate for 5 minutes while your oven heats up. Turn oven to broil setting.
- Lay shrimp on their sides on a baking sheet. Place sheet on the second or top-most rung of your oven under the broiler and cook 3 to 4 minutes, or until shrimp are sizzling and steaming, then turn shrimp to cook the other side. If you have any left-over marinade, spoon it over the shrimp. Broil another 3 to 4 minutes, or until shrimp are plump and opaque.
- Garnish with wedges of lime and a sprinkling of fresh coriander/cilantro.
Nutrition Facts : Calories 189 kcal, Carbohydrate 15 g, Cholesterol 72 mg, Fiber 2 g, Protein 10 g, SaturatedFat 2 g, Sodium 1348 mg, Sugar 7 g, Fat 12 g, ServingSize serves 2 to 3, UnsaturatedFat 0 g
THAI BAKED FISH IN GARLIC & CHILI SAUCE
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
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
GRILLED SEA BASS WITH THAI CHILI SAUCE
Steps:
- In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce.
THAI GARLIC SAUCE RECIPE - (4/5)
Provided by mrivara
Number Of Ingredients 8
Steps:
- Place all ingredients, except garlic and cornstarch in a sauce pan over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly, about 30 seconds to 1 minute. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste. Add a little veggie oil to wok, add carrots, add some of the wine. Add all veggies and 1/3 of sauce. Add remaining sauce and tofu.
Tips:
- For the best flavor, use fresh fish fillets that are firm and have a mild odor.
- If you don't have fish sauce, you can substitute soy sauce or tamari.
- To make the garlic-chili sauce, use a mortar and pestle to grind the garlic and chilies together. This will release their flavors and oils.
- If you don't have a mortar and pestle, you can mince the garlic and chilies finely with a knife.
- Don't overcrowd the baking dish when you're baking the fish. This will prevent the fish from cooking evenly.
- Serve the fish with steamed rice or your favorite vegetables.
Conclusion:
This Thai baked fish in garlic-chili sauce is a delicious and easy-to-make dish that's perfect for a weeknight meal. The fish is tender and flaky, and the sauce is flavorful and slightly spicy. Serve it with steamed rice or your favorite vegetables for a complete meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
