Thai Grilled Fish Fillets Recipe

Thai Grilled Fish
Juicy & Flavorful Thai Grilled Fish. D.Schmidt for
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: serves 2

Try this easy Thai Grilled Fish Fillet recipe for juicy, flavorful fish straight off the grill. This recipe is a version of a fish dish sold on the streets of Thailand by street vendors. Delicious as is, or serve it up with a simple fresh cucumber accompaniment. It's optional, but if you do serve it this way, you'll enjoy the exquisite Thai hot and cold, fresh and cooked combination of textures and flavors. This fish dish makes the perfect warm weather meal.

What You'll Need

  • 2 to 3 firm, white-fleshed fish fillets (snapper, tilapia, cod, halibut, basa, etc.)
  • 3 cloves garlic, minced
  • 3 tablespoons light-tasting vegetable oil
  • 4 tablespoons fish sauce
  • 4 tablespoons brown sugar
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1/3 teaspoon turmeric
  • 1/2 teaspoon chili powder (I used the regular supermarket type)
  • 1 fresh red chili, or 1/2 teaspoon dried crushed chili or cayenne pepper
  • 1/2 English cucumber
  • 1 handful fresh coriander/cilantro
  • 1/4 cup fresh-squeezed lime juice
  • 1/4 to 1/2 teaspoon dried crushed chili or cayenne pepper

How to Make It

  1. Combine marinade ingredients (garlic, oil, 2 tablespoons fish sauce, 2 tablespoons brown sugar, white and black pepper, turmeric, chili powder, fresh red chili), stirring well to dissolve the sugar. Or use a mini food chopper or processor to combine the ingredients. Slather over fish, using your hands to ensure all sides are covered. Set in the refrigerator to marinate while you heat up the grill (10 to 30 minutes).
  1. 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 to 2 minutes before turning. Fillets are cooked when they begin to flake and inner flesh is opaque.
  2. Serve fish hot from the grill together with steamed rice. If you made the fresh cucumber accompaniment (recipe below), give it another stir and serve it alongside the fish with the rice.

Make a Fresh Cucumber Accompaniment

  • Dice the cucumber and lightly chop the coriander, placing both in a bowl.
  • Combine fresh lime juice, 2 tablespoons fish sauce, 2 tablespoons brown sugar, and crushed chili in a cup, stirring until sugar dissolves.
  • Pour over the cucumber and coriander, tossing well to combine.