Best 3 Baked Whole Fish In Garlic Chili Sauce Recipes

Baked whole fish in garlic chili sauce is a classic dish that can be enjoyed by people of all ages. The combination of savory garlic and spicy chili peppers creates a delicious and flavorful dish that is sure to tantalize your taste buds. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, baked whole fish in garlic chili sauce is a great choice. With its simple ingredients and easy-to-follow instructions, this dish is sure to become a favorite in your kitchen.

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THAI BAKED FISH IN GARLIC & CHILI SAUCE

Thai Baked Fish in Garlic & Chili Sauce image

I'm actually posting this here so I can have this available wherever I go. I love this recipe! It's so easy...but great presentation for company. Looks and tastes like you spent hours preparing this. We always double the recipe because if we invite a couple (so 4 of us in all), we eat every bit of BOTH fish...no leftover for later. :( I found the base of this recipe on about.com, but after tinkering, the final recipe is a bit different...better, I think. :) So some pointers: Basil & cilantro: do not mince or chop. Looks much better when whole...like garnish you actually eat. Approx. 2-3 lbs. of a white fish (or two smaller ones) For example, red snapper, rainbow trout or tilapia, fresh or frozen. (defrosted when you are ready to bake) The whole fish, including the head, make for great presentation. I serve this with sticky rice and the green mango salad I posted. If I have time, I'd make tom yum (soup).

Provided by StoryMom

Categories Thai

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 lbs whole white fish, cleaned (descale but leave head and tail on for presentation)
1 bunch fresh cilantro (to taste and for serving presentation)
1 bunch fresh basil (to taste and for serving presentation)
2 lemons (1 sliced for baking, 1 wedged for serving-if you want)
aluminum foil or banana leaf
4 tablespoons oyster sauce
4 tablespoons soy sauce
8 -10 garlic cloves, minced
1 inch fresh ginger, minced (more if you like the taste)
1 tablespoon fish sauce
2 tablespoons brown sugar
1/4 teaspoon black pepper
1 tablespoon lime juice or 1 tablespoon lemon juice
1 -3 red chili peppers, sliced or 2 teaspoons thai chili-garlic sauce, depending on how spicy you like it

Steps:

Preheat oven to 375 degrees.
Stir all marinade/sauce ingredients together in a bowl. Set aside.
Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.
Place fish on a large piece of tin foil or banana leaf. Make sure the foil or leaf is big enough to cover/wrap the fish.
Drizzle 3 tablespoons (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the cavity. Reserve the rest for later.
Stuff the cavity of the fish with lemon slices and some of the basil and cilantro. (approx. 1/4 to 1/2 cup).
Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Also fold up each end and scrunch to secure. If using banana leaf: Simply fold the sides and ends of the leaf over fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavor.
Bake the wrapped fish on a baking sheet or tray and place in the oven. (Fish wrapped in banana leaf will require a dish or tray, as banana leaf is permeable.).
Bake at 375 degrees for 20 minutes or longer, depending on the size and thickness of your fish.
Remove fish from oven and check some of the deeper cuts to see if inner flesh is cooked. If fish still needs more time, return to your oven for up to another 8-10 minutes, or until cooked.
To finish the fish, remove from oven and open up the foil, scrunching it around the fish to create a kind of bowl. For banana leaf, simply open up the leaf.
Pour remaining marinade over fish and return to the oven. Turn oven on "Broil" setting, and broil for approximately 5 minutes, or until the fish is nicely browned and crisp-looking. Banana leaves will become quite brown and fragrant. (keep an eye on it it during the broil to keep it from burning).
Remove from the oven and serve the fish with fresh coriander and basil. Add lemon wedges or slices. (or put fresh lemon slices on top & slices on the side).

Nutrition Facts : Calories 149.7, Fat 0.7, SaturatedFat 0.1, Sodium 3709.5, Carbohydrate 38.6, Fiber 6.6, Sugar 15.8, Protein 7.6

BAKED WHOLE FISH IN GARLIC-CHILI SAUCE

BAKED WHOLE FISH IN GARLIC-CHILI SAUCE image

Categories Citrus Fish Basil

Yield 2-4

Number Of Ingredients 14

Ingredients

1 whole red snapper or gray mullet, OR 2 or more whole rainbow trout or tilapia, fresh or frozen
generous handful fresh coriander
handful fresh basil
lemon slices or wedges for serving
tin foil or banana leaves (if cooking in the oven)
MARINADE/SAUCE:
4 Tbsp. oyster sauce
4 Tbsp. soy sauce
8-10 cloves garlic, minced or pressed
1 Tbsp. fish sauce
2 Tbsp. brown sugar
1/4 tsp. black pepper
1 Tbsp. lime or lemon juice
1-3 red chilies, sliced, OR 2+ tsp. Thai chili sauce (adjust the amount according to how spicy you'd like your fish)

Steps:

Preheat oven to 375 degrees, OR warm up your barbecue/grill. Stir all marinade/sauce ingredients together in a bowl. Set aside. Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side. If Grilling the Fish: See below. For Baked Fish: Place fish on a large piece of tin foil or banana leaf. Make sure the foil or leaf is big enough to cover/wrap the fish. (For more information on banana leaf, see my: All About Cooking With Banana Leaves.) Drizzle 3 Tbsp. (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the underside cavity. Reserve the rest for later. Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Also fold up each end and scrunch to secure. If using banana leaf: Simply fold the sides and ends of the leaf over fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavor. Bake the fish (in foil) directly on your oven rack. Or - if you're worried about spillage, place wrapped fish on a baking sheet or tray and place in the oven. Fish wrapped in banana leaf will require a dish or tray, as banana leaf is permeable. Bake at 375 degrees for 20 minutes or longer, depending on the size and thickness of your fish. Remove fish from oven and check some of the deeper cuts to see if inner flesh is cooked (it should be opaque, not pink or translucent-looking). If fish still needs more time, return to your oven for another 8-10 minutes, or until cooked. To finish the fish, remove from oven and open up the foil, scrunching it around the fish to create a kind of bowl (see photo). For banana leaf, simply open up the leaf, which will have become drier and slightly crispy.

BAKED WHOLE FISH

Baked Whole Fish image

Make and share this Baked Whole Fish recipe from Food.com.

Provided by Bev I Am

Categories < 60 Mins

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2-3 lbs whole fish, with or without head
2 -3 slices lemons
2 -3 slices onions
2 -3 slices celery
salt and pepper
onion salt
4 tablespoons lemon juice
bacon, strips
2 -3 tablespoons butter

Steps:

Soak the fish in cold, salted water for 15-30 minutes; drain and dry slightly.
Preheat oven to 400.
Season cavity with lemon slices, celery, onion, salt, and pepper and 2 TBS lemon juice.
Close the fish and place bacon strips on top or around fish.
Sprinkle with salt, pepper, onion salt and remainder of lemon juice.
Cover with pats of butter and bake until flesh is white and flakes apart with fork (about 30 minutes for a 2 1/2 pound fish or 40-45 minutes for a 3 pounder).
the fish may be broiled at the end to brown the bacon.
Cut into 1 1/2 inch wide sections and serve with lemon wedges.
Serves 2-4, depending on size of fish.
Note: Other vegetables such as potatoes and tomatoes may be cooked with the fish if desired.

Tips:

Choose the right fish: A whole fish weighing between 1 and 2 pounds is ideal for this recipe. Some good options include sea bass, trout, snapper, and redfish.
Clean the fish properly: Make sure to remove the scales, gills, and entrails from the fish before cooking. You can ask your fishmonger to do this for you.
Score the fish: Scoring the fish helps the marinade penetrate the flesh and cook it more evenly. Use a sharp knife to make shallow cuts across the fish, about 1 inch apart.
Marinate the fish: Marinating the fish in a mixture of garlic, chili sauce, soy sauce, and rice wine helps to infuse it with flavor. Allow the fish to marinate for at least 30 minutes, or up to overnight.
Cook the fish properly: The fish is cooked when it is opaque throughout and flakes easily with a fork. Depending on the thickness of the fish, this will take about 15-20 minutes.
Serve the fish immediately: Serve the fish hot with steamed rice or vegetables. You can also garnish it with chopped cilantro or green onions.

Conclusion:

This baked whole fish in garlic chili sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is flaky and tender, and the sauce is flavorful and slightly spicy. Serve it with steamed rice or vegetables for a complete meal.