Best 2 Baked Thai Style Fish Recipes
Baked Thai-style fish is a delectable dish that combines the vibrant flavors of Thai cuisine with the convenience of oven-baking. This culinary creation is known for its aromatic blend of herbs, spices, and coconut milk, resulting in a harmonious balance of tangy, sweet, and savory notes. Whether you are a seasoned home cook or a novice in the kitchen, this article will guide you through the steps to create a flavorful and authentic baked Thai-style fish dish that will tantalize your taste buds and transport you to the vibrant streets of Thailand.
Here are our top 2 tried and tested recipes!
OVEN BAKED THAI STYLE FISH CAKES
I found this while looking for recipes to use all the fish we've been catching. It's similar to Russ's Crab Cakes he makes and just as good. We cooked ours in a little oil in a pan 9no oven) but have submitted the original recipe.
Provided by JustJanS
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a baking tray with spray oil.
- In a mixing bowl combine first 7 ingredients. Mix well.
- Divide into 8 equal round cakes.
- Coat with flour, then dip in egg and finally coat with the crumbs.
- Place cakes on prepared tray; chill for 10 minutes.
- Meanwhile preheat oven to 190c.
- Spray cakes with oil and bake, turning once (spray again). They will take about 30 minutes in total to cook.
BAKED THAI STYLE FISH
This is one of the recipes I use very often, because I live on the sea and fresh fish is available. Normally I'd use a whole fish, of about 1 kg (2.2 lbs). But it is just as easy to disregard that, and simply fry fish fillets, and use the lovely Thai style sauce with it. I've just tested and photographed this dish again (30.1.09), to make sure of taste and timing. It's spot on as it stands now -- at least for us! :wink: Taste the sauce mixture when everything has been added and stirred, and then. if you want, add a little more oyster and fish sauce. I love this recipe because it is so easy, delicious and extremely low-fat, yet doesn't make you feel as if you're eating diet food. It's not diet food. It is the tastes you find in places like Thailand and Indonesia (maybe simplified here!) Tip: make the quick and easy sauce earlier in the day and simply pop into a warming oven to heat up, for serving with the fish. It doesn't get much simpler than this.
Provided by Zurie
Categories Thai
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- I give directions for oven-baking a whole fish, but you can just as well fry fish fillets in a skillet. Never overcook! Then serve with this sauce.
- If possible, make the sauce the day before or earlier in the day, so the flavours develop, but I confess I always make it at the last minute.
- DO NOT BOIL the sauce -- heat gently.
- Make the sauce: Coarsely grate the cucumber into a small pot, liquid and all, then stir in the rest of the ingredients given above.
- Use enough cucumber! The sauce is not really strong, just flavourful -- don't overdo the hot pepper! If in doubt, add a few drops of Tabasco.
- Taste for seasoning, keeping in mind that fish and oyster sauces are salty, and their flavours become more pronounced on standing. Cover and keep cool.
- To prepare the dish, for a using a whole fish:.
- Heat oven to 425 deg F (210 deg C).
- Score fish on both sides by making 2 or 3 shallow cuts through the skin.
- Tear off a large piece of foil, large enough to enclose the fish completely and still leave space for steam.
- Spray the foil with a non-stick spray to prevent the fish sticking.
- Carefully put the fish on the foil (no salt) and close foil tightly, tent-like, so there is extra room for air to circulate.
- When oven reaches the correct temperature, bake the fish for 30 minutes exactly. It will be done just right (really!) after 30 minutes.
- Keep the fish warm, and heat the sauce gently but do not cook. (Or simply put the sauce in a dish, cover with foil, and put in a warming oven to heat up).
- Roll the baked whole fish carefully on to a warmed platter with the liquid that will have formed, and spoon over the sauce while hot.
- (Or use the sauce with fried fish fillets).
- If there is too much sauce for the platter, serve the rest extra, in a small jug.
- Serve with jasmine or sticky rice, coconut-coated fried bananas, one sweetish veggie (pumpkin, butternut or sweet potatoes sprinkled with cinnamon) and a large salad of mixed greens.
- Don't forget the chilled white wine!
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around for things while you're cooking.
- Choose the right fish: For this recipe, it's best to use a firm-fleshed fish that will hold up well to baking. Some good options include cod, salmon, tilapia, or halibut.
- Don't overcook the fish: Fish cooks quickly, so it's important to keep an eye on it to avoid overcooking. The fish is done when it flakes easily with a fork.
- Use fresh herbs: Fresh herbs add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
- Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, noodles, or vegetables.
Conclusion:
Baked Thai-style fish is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of sweet, sour, and savory flavors is sure to please everyone at the table. With a few simple tips, you can make this dish at home and enjoy a taste of Thailand without leaving your kitchen.
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