Aromatic and delectable, Thai whole grilled fish with sweet sour glaze is a tantalizing dish that embodies the vibrant flavors of Thailand. This unique culinary creation combines the freshness of a whole fish, expertly grilled to perfection, with a tantalizing sweet and sour glaze that captivates the senses. As the fish sizzles on the grill, its skin crisps up, while the flesh remains tender and flaky, absorbing the flavors of the glaze. Prepare to embark on a culinary journey as we delve into the art of preparing this delectable dish, exploring the nuances of selecting the perfect fish, mastering the grilling technique, and crafting the irresistible sweet sour glaze that elevates this dish to gastronomic heights.
Here are our top 5 tried and tested recipes!
THAI GRILLED FISH RECIPE (PLA PAO ปลาเผา)
I think one of the best ways to eat a whole fish is by grilling it the Thai way, known as pla pao (ปลาเผา). The fish is coated in a thick layer of salt, slow roasted over charcoal, and eaten with a garlicky spicy chili dipping sauce known as sauce seafood. Make sure you watch the video of this recipe here: http://youtu.be/TuZ_0A97xRU Enjoy! For more of my authentic Thai food recipes, click here.
Provided by Mark Wiens (https://www.eatingthaifood.com/)
Categories Fish
Time 1h5m
Yield 1 - 2 or more
Number Of Ingredients 13
Steps:
- When you buy your whole fish, ask the vendor (or yourself) to do two things: One, try to remove the guts from the gills of the fish, without slicing the fish open on the belly, and two, leave the scales on the fish (if you have the choice).
- Probably the first thing you want to do (if you're using charcoal, which I would recommend), is to get the charcoal going first, so it's ready when the fish is prepared.
- Make sure you rinse your fish with water and then pat them dry with a paper towel.
- Take your lemongrass stalks and beat and bruise them with something hard, like a mortar, or a rolling pin or something like that. This is going to bring out the lovely flavor of the lemongrass. Also prepare a small handful of kaffir lime leaves.
- Fold the lemongrass in half and begin to stuff the fish with a stalk of lemongrass and about 10 kaffir lime leaves. Depending on how big your fish is will determine how many stalks of lemongrass you can fit. I put 2 - 3 lemongrass stalks in each fish in the video. Make sure it's tight, but also make sure not to push so hard that you break the flesh of the fish.
- In a large mixing bowl or pan add ½ kilo bag of salt, sprinkle in 2 tablespoons of all purpose flour, and add about 1 tablespoon of water. Mix it up thoroughly, massaging the mixture with your hand, until it's fully mixed. You want the salt to be a little moist so it sticks to the fish easily.
- Add the fish to the pan and start plastering it with the salt mixture. Pat and rub the fish with the salt, making sure to cover the entire fish, and all over the head and tail. Do the same to both fish.
- For grilling the fish, you want to have a steady, yet quite low heat. Make sure you have a bed of coals, and if they are too hot you can either tone them down with a scoop of ashes, or push the really hot coals to one side of the grill and put the fish on the other side (using a little indirect heat). You can also add more coals as you keep on cooking. You want to slow cook the fish without them burning on the outside. My fish took almost 1 hour to grill. So aim for low heat for slow cooking.
- Once your fish is on the grill, it's time to get started on the seafood sauce (below).
- Try to wait for about 15 minutes before you flip the fish. If you flip it too early, when the salt hasn't dried out completely yet, the fish skin might get stuck onto the griddle. Flip the fish as little as possible.
- Keep roasting until the fish feels firm and the white salted skin has turned crusty and golden. It should take about 45 minutes to 1 hour.
- Take the fish off the grill, and set it on a platter.
- To eat the fish, you can either use a knife or scissors, and from the top of the fish, cut through the skin. The skin should cleanly lift off the fish revealing moist and beautiful meat.
- Thai grille fish (pla pao) is delicious with both sticky rice and white rice, and lots of seafood sauce!
- Peel about 15 cloves of garlic and grab about 20 Thai bird chilies (prik kee noo suan พริกขี้หนูสวน). Normal Thai chilies will work too. Pound ½ teaspoon of salt, the garlic, and chilies using a mortar and pestle. Doesn't need to be super fine, but make sure there are no big chunks.
- In a bowl, add the pounded garlic and chilies, 6 tablespoons of fresh squeezed lime juice, 3 tablespoons of water, 2.5 tablespoons of fish sauce, and 1 tablespoon of sugar. Mix everything together until the sugar is dissolved.
- Taste the seafood sauce. Really, it's up to you how it tastes, but you want it to be slightly salty, sour, and slightly sweet.
- If you need to add a little more of anything, go for it!
THAI WHOLE GRILLED FISH WITH SWEET & SOUR GLAZE
I got this recipe from a cooking class I attended. The glaze would also be good on other seafood or pork. Recipe by chef Brian Patterson.
Provided by Tracy K
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Score each side of the fish with 3-4 small shallow cuts.
- Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
- Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
- Simmer until garlic begins to turn golden.
- Strain and let cool.
- In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
- Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
- Cook together for 3-5 minutes until sauce reduces slightly.
- Making sure your grill is clean and well-lubricated with plenty of vegetable oil (or using a specially designed fish grilling basket), grill fish over medium heat, approximately 7 minutes per side or until flesh is just opaque at the bone.
- Plate fish and spoon sauce over each fish.
- One small fish is a perfect entrée for one person, share larger fish between two people.
- Serves 4.
Nutrition Facts : Calories 600, Fat 54.8, SaturatedFat 7.5, Sodium 5066.8, Carbohydrate 21.8, Fiber 1.2, Sugar 14.8, Protein 9.1
SWEET-AND-SOUR THAI FISH SOUP
Provided by Food Network
Time 42m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
- In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
- In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
- Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
- Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
- Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams
SWEET AND SOUR FISH
Any kind of filleted fish can be substituted in this recipe.
Provided by ASUAYAN
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
- Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
- For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
- Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.
Nutrition Facts : Calories 435 calories, Carbohydrate 30.7 g, Cholesterol 48.4 mg, Fat 20 g, Fiber 2.1 g, Protein 33.6 g, SaturatedFat 2.6 g, Sodium 553.1 mg, Sugar 23.1 g
Tips:
- Use a sturdy fish like branzino, sea bass, or red snapper for best results.
- Clean the fish thoroughly and pat it dry before cooking.
- Score the fish lightly to help the marinade penetrate.
- Make sure the grill is hot before adding the fish.
- Cook the fish over medium-high heat for about 10 minutes per side, or until cooked through.
- Baste the fish frequently with the sweet and sour glaze while it is cooking.
- Serve the grilled fish immediately with jasmine rice and your favorite vegetables.
Conclusion:
This Thai whole grilled fish with sweet and sour glaze is a delicious and easy-to-make dish that is perfect for a summer cookout. The fish is grilled to perfection and the sweet and sour glaze adds a wonderful flavor. This dish is sure to be a hit with your family and friends.
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