Best 2 Thai Roasted Green Fish Recipes

Thai roasted green fish showcases the punchy yet harmonious flavors of Thai cuisine. This delectable dish features succulent fish fillets roasted to perfection, coated in a vibrant green paste made from aromatic herbs, zesty citrus, and fragrant spices. The result is a tantalizing interplay of spicy, sour, and savory notes that will transport your taste buds to the lively streets of Bangkok. So, prepare to embark on a culinary journey as we uncover the secrets behind this extraordinary dish and guide you through the steps to create an unforgettable Thai roasted green fish experience in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN CURRY FISH WITH THAI EGGPLANTS

Green Curry Fish With Thai Eggplants image

Gkaeng Kiew Wahn Moo An authentic Thai recipe from a Thai cooking instructer, Kasma Loha-unicht Clark. www.thaifoodandtravel.com

Provided by Mrs. Grosh

Categories Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fish, cut into bite size strips
1 (13 1/2 fluid ounce) can unsweetened coconut milk
2 -4 tablespoons green curry paste
1/2 lb small thai eggplant, cut in half
1/2 cup shelled peas
2 kaffir lime leaves
fish sauce, to taste (nahm bplah)
1 -2 teaspoon palm sugar or 1 -2 teaspoon coconut sugar
1/2-1 cup fresh thai sweet basil (bai horapa)
1 -10 Thai chile, slivered (the more chillies you sliver the "hotter" the dish)

Steps:

Do not shake the can of coconut milk before opening, so the cream remains on the top. Spoon about 1/2 to 2/3 cup of this thick cream into a medium-size sauce pan and heat over medium to high heat. Reduce until the cream is smooth and bubbly and the oil begins to separate. Add the curry past and fry in the cream until the aromas are released - about 3-5 minutes. Then add the remaining milk.
Bring to a boikl and add the fish. Bring back up to a boil, reduce heat and simmer about 5 minutes before adding the eggplants. Simmer a few minutes more, then add the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed with some brands of curry pastes which are already salted). Add palm sugar to balance and enhance the spice and herb flavors. Continue to simmer until the eggplants and peas are tender. Stir in the basil and chillies (if desired) and cook another 1-2 minutes.
Serve over hot fluffy steamed rice.

Nutrition Facts : Calories 155.9, Fat 14.6, SaturatedFat 12.8, Sodium 10.9, Carbohydrate 6.6, Fiber 2.2, Sugar 2, Protein 2.6

ONE-PAN THAI GREEN SALMON

One-pan Thai green salmon image

Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes

Provided by Anna Glover

Categories Dinner, Main course, Supper

Time 1h

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
2 shallots , thickly sliced
1 green chilli , deseeded if you like, and sliced, plus extra to serve
300g baby new potatoes , quartered
1 lemongrass stalk, bashed
4 tbsp Thai green curry paste
400g can coconut milk
200-300ml vegetable stock
1-2 tbsp fish sauce
½-1 tbsp brown or palm sugar
1 courgette , trimmed and peeled into ribbons
100g baby spinach
4 skinless salmon fillets
3 limes , 2 juiced plus 1 cut into wedges to serve
3 spring onions , finely sliced (optional)
handful of coriander or Thai basil, roughly chopped, to serve
cooked jasmine rice or rice noodles, to serve (optional)

Steps:

Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

Tips:

Use a large roasting pan to ensure that the fish is cooked evenly and does not overlap.
To achieve a crispy skin, pat the fish dry before roasting.
Roast the fish at a high temperature for a short period of time to prevent it from drying out.
Use a variety of herbs and spices to enhance the flavor of the fish.
Serve the fish with a dipping sauce or condiment of your choice.

Conclusion:

Thai roasted green fish is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can create a flavorful and succulent fish that will impress your family and friends.