Thai style baked fish

Thai fish

Thai style fish baked in foil with the aromatic flavours of garlic, ginger, lemongrass and soy. This recipe is perfect for mid week meals when you want something healthy and light, but don’t feel like doing anything too complicated

I used haddock fillets but you can use any kind of white fish. You could  steam the fish instead if you have a steamer, but wrapped in foil in the oven is nice too. It is so simple and there aren’t too many ingredients to get hold of either.

Thai style baked fish

By December 17, 2012

This recipe serves two.  Serve with boiled rice and stir fried pak choi or another vegetable of your choice.

  • Prep Time : 10 minutes
  • Cook Time : 12-15 minutes

Ingredients

Instructions

1. Pre-heat the oven to 200 degrees.

2. Combine the ginger, garlic, chilli, lemongrass, soy, fish sauce, sugar (or sweet chilli sauce) and lime in a bowl. Stir it up until the sugar has been dissolved into the sauce.

3. Create two 'parcels' out of some tin foil. Place one piece of fish in each parcel and spoon the sauce over the top. Sprinkle the spring onion over the top. Seal the parcels so there are no gaps and place on a baking tray.

4. Place in the oven for around 12 minutes, depending on the thickness of the fish.

5. Remove from the foil and pour the sauce from the foil over the top. Tear up some coriander leaves to use for garnish.

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1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 3.08 out of 5)
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13 Responses to Thai style baked fish

  1. Laurie

    Made this recipe a couple of nights ago and loved it. Could you tell me how much sugar you used though – mentioned in instructions but not ingredients. Thanks

    • fromourkitchen

      Hi Laurie, great to hear that you enjoyed the recipe. It’s one of my favourites! Sorry about forgetting the sugar and thank you for pointing that out. I suggest a heaped teaspoon of sugar, or you can use a dollop of sweet chilli sauce to give the sauce some sweetness. It depends on your taste. Out of interest, how much did you use when you made it? Thanks again for using the recipe and leaving a comment, much appreciated and great to get feedback.

  2. Laurie

    Thanks for confirming about the sugar – that’s great. I am dieting at the moment so I used a sprinkling of granulated sweetener last time to keep the calorie count as low as possible. By chance it was probably somewhere around a teaspoon so glad I didn’t get it too far wrong. Making it again this evening!

    • fromourkitchen

      Hi! no worries. I’m so pleased you like the recipe. I make it all the time! Good idea with the sweetener. I do the 5:2 diet so there are quite a few other recipes on the website that are under 300 calories so take a look and see if any others take your fancy!

  3. jungle

    omg this looks so nice – similar sauce to thai beef salad. going to make it today…

  4. Liz

    I just tried this recipe last night and loved it! Just wanted to clarify that you mean 200 C, correct? I’m in the US so had to set my oven to 400 F.

    • fromourkitchen

      hi, yes 200C! Glad you enjoyed it and thanks for leaving a comment! 😉

  5. Loretta

    I tried this with a whole snapper and it was a hit. Loved it just have to be sure that I don’t over cook it. Thanks for sharing.

  6. Christine wheeler

    Just eaten this, fabulous. Not for the faint hearted.
    Definitely a do again. Lovely.

    • fromourkitchen

      Glad you enjoyed it!

  7. Alan Gillman

    What a wonderful dish. I’m not very confident in the kitchen but thought I’d treat my wife to an evening meal. We both loved it and it’s a definite “do again”. All the different tastes came through the dish really well. I used bass fillets instead of haddock and noodles with bean sprouts instead of rice. Thanks for a great recipe.

    • fromourkitchen

      Hi there, I’m so pleased you liked this recipe, it’s definitely a popular one! Thanks for taking the time to leave a comment 🙂

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