Why you’ll love this Thai fish recipe
A fun and delicious meal option - This recipe takes the word boring out of family meals. Your family will love this creative recipe and repeatedly ask for it. Flavorful without being too spicy - This fish packs a lot of flavor without being spicy. Quick and easy—Don’t be daunted by the long list of ingredients. The Thai fish recipe is straightforward and takes just 30 minutes to prepare and cook. Adaptable recipe - Try this recipe with a different fish, swap out some of the ingredients for a slight change in flavor, and add chilies if you’re a fan. This recipe is very easy to adapt to personal preferences.
Ingredients for Thai fish
Substitutions & variations
Use a different fish - Mahi Mahi and grouper are my two other favorites for this Thai fish recipe. You can use any white flaky fish available in your region. Add Thai chilies - Add a few whole Thai chilies to the sauce. I like to add them whole so they don’t add too much spice, which can be avoided by those who prefer milder food. Swap the fish sauce - If you find fish sauce too strong, use oyster sauce instead. Use other aromatics - Add a slightly crushed stick of lemongrass to the sauce as it cooks, and remove it just before serving. You can also add a few kaffir lime leaves as well, for added aroma. Make it sweeter - Add an extra ¼ cup of brown sugar if you want a less acidic sauce. Season the fish filets - You can season the filets before frying them if you want to. Some suggestions are black pepper, white pepper, garlic powder, and even red chili powder. Use sesame oil - I use whatever neutral cooking oil I have on hand, but if you want a deeper, bolder flavor, use sesame oil to make the sauce.
How to make Thai fish
First step - Use a handheld nut chopper for the peanuts and then dry roast them in a nonstick pan. Set these aside to use as a garnish at the end. Second step - Heat ¼ cup of cooking oil and saute the tilapia filets until cooked to an internal temperature of 145 degrees Fahrenheit. Third step - Remove all but two tablespoons of the excess oil and saute the garlic paste for about 30 seconds. Fourth step - Whisk the tamarind, soy sauce, fish sauce, and brown sugar in a small bowl and add it to the garlic.
Fifth step - Add ⅔ of the green onions, thinly sliced bell pepper, and julienned ginger, reserving the rest for later. Simmer for 5-10 minutes to allow the flavors to fuse. Then add the cornstarch slurry prepared with ¼ cup of water and the cornstarch. Stir just enough to thicken and stop cooking. Sixth step - Plate the pan-fried fish on a wide platter with slightly raised sides. Seventh step - Pour the prepared sauce over the fish. Eighth step - Layer the remaining toppings, starting with the bell peppers and ending with the chopped peanuts and sesame seeds.
If you’re a seafood fan, try my tandoori fish and tandoori shrimp recipes. For a starter, try my hot and sour soup. The Thai fish pairs beautifully with basmati or garlic-fried rice to make a complete and delicious meal. With Aasiya’s permission, I’ve made a few tweaks to the original recipe and am sharing it with you.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
