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Easy Thai Grilled Fish, Served with Fresh Relish

User Rating 5 Star Rating (1 Review)


Thai Grilled Fish

Golden-delicious Thai Grilled Fish

Copyright Darlene A. Schmidt, 06/07/10
Try this easy Thai Grilled Fish Fillet Recipe for juicy, flavorful fish straight off the grill! This recipe is my version of a fish dish sold on the streets of Thailand by street vendors. Delicious as is, or serve it up with my simple "Fresh Relish". The relish is optional, but if you do serve it, you'll enjoy the exquisite Thai hot & cold, fresh & cooked combination of textures and flavors. Tasty and easy to make, this fish dish makes for a perfect summer meal. ENJOY!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: SERVES 2


  • 2-3 firm, white-fleshed fish fillets (snapper, tilapia, cod, halibut, basa, etc...)
  • 3 cloves garlic, minced
  • 3 Tbsp. light-tasting vegetable oil
  • 2 Tbsp. fish sauce
  • 2 Tbsp. brown sugar
  • 1/2 tsp. white pepper
  • 1/4 tsp. black pepper
  • 1/3 tsp. turmeric
  • 1/2 tsp. chili powder (I used our regular North American type)
  • 1/2 tsp. dried crushed chili OR cayenne pepper
  • FRESH RELISH: (optional):
  • 1/2 English cucumber
  • handful fresh coriander/cilantro
  • 1/4 cup fresh-squeezed lime juice
  • 2 Tbsp. fish sauce
  • 2 Tbsp. brown sugar
  • 1/4 to 1/2 tsp. dried crushed chili OR cayenne pepper


  1. Combine marinade ingredients, stirring well to dissolve the sugar. Or use a mini food chopper or processor to combine the ingredients. Slather the marinade over fish, using your hands to ensure all sides are covered. Set in the refrigerator to marinate while you make the fresh relish and heat up the grill.
  2. To make the Fresh Relish (optional): Dice the cucumber and lightly chop the coriander, placing both in a bowl. Combine fresh lime juice, fish sauce, brown sugar, and chili in a cup, stirring until sugar dissolves. Pour over the cucumber and coriander, stirring well to combine.
  3. Brush your grill with a little oil to prevent fish from sticking (if your fillets are very thin or fragile, use a fish cage to grill them, or grill them over a banana leaf). Allow fillets to grill at least 1-2 minutes before turning. Fillets are cooked when they begin to flake and inner flesh is opaque.
  4. Serve fish hot from the grill together with steamed rice. If you made the Fresh Relish, give it another stir and serve it alongside the fish. ENJOY!

Serving Suggestion: I've tested this recipe a number of times and now prefer to double the marinade, reserving half as a side sauce or condiment. The reserved sauce can be heated up or served room temperature - it's great drizzled over both fish and rice!

User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Dish I've made, Member Ceciliarose

This one blew my friends out of the water. So easy and so rewarding. Will be making it again real soon. Only conundrum was whether to just eat the fish just as is, or with the tasty sauce. I like drizzling some of the sauce over the fish and some over the rice. Yummy!!

7 out of 8 people found this helpful.

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