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 Pickle". The pickle 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
Ingredients:
- 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 PICKLE: (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
Preparation:
- 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 the fish fillets, using your hands to ensure all sides are covered. Set in the refrigerator to marinate while you make the fresh pickle and heat up the grill.
- To make the Fresh Pickle (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.
- 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 (it's best to turn the fish only once - this will prevent it from falling apart). Fillets are cooked when they begin to flake and inner flesh is opaque.
- Serve fish hot from the grill together with steamed rice. If you made the Fresh Pickle, 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.
