- Highly-Rated Thai Recipes, Easy Thai Seafood Recipes That Will Rival Any Restaurant, 35 Light and Flaky Cod Recipes to Try Tonight. Make your favorite takeout recipes at home with our cookbook! What makes this pan-fried salmon with tangy Thai sauce recipe so special is the tangy Thai lemongrass-honey sauce, including garlic, chili, and the ubiquitous Thai ingredient fish sauce. This fish goes well with rice but is also delicious with potatoes. If it's too spicy, add a little more coconut milk. This special Thai orange fish soup is similar to Chinese hot and sour soup. Fillet of Fish Baked in Banana Leaf. It is served with a sauce tinged with the flavors of lime, fresh coriander, basil, and chilis. The salmon cooks in a black bean sauce that are enhanced with garlic, sherry, galangal, lime juice, fish sauce, and fresh red chilis, creating a richly colored and flavored coating on the fish. Considering the flavor complexity, you may be surprised to know that this recipe can be made in under 30 minutes, making it an ideal dish for a weeknight dinner. https://www.eatingthaifood.com/steamed-fish-with-lime-and-garlic-recipe Although this easy baked salmon recipe with black bean sauce is as simple as mixing together the sauce ingredients and pouring over the fish to bake, it will have your guests or family thinking you spent hours making this delicious dish. Add the Sauce to the fish. I give directions for oven-baking a whole fish, but you can just as well fry fish fillets in a skillet. Fish fillets are very delicate; you don't want to break them up while pan-frying. If the pan is smoking, reduce heat to medium-low. The main ingredient in the sauce is tamarind paste, which is made from the fruit of the same name and imparts a sour-sweet flavor to the dish with tones of chili, garlic, and ginger. Optional Serving Suggestion: In Thailand, this kind of fish would be served with the following simple condiment: 3 to 4 tablespoons of soy sauce mixed with 1 fresh red chili (minced). By using The Spruce Eats, you accept our, The Best in Thai! Before serving, taste-test the sauce. Heat a large non-stick skillet over medium-high heat. 2 fish fillets I used swai, defrosted and pat dry with a paper towel. Once the fish is cooked, it is dressed with a delicious sauce of tamarind paste, garlic, galangal, coriander, fish sauce, and red chilis. (This is the secret to getting a good sear.). As long as you use thick, meaty fillets or steaks, you won't have to worry about the fish sticking to the grill grates. Serve with lime … In Thailand, small whole fish is used for this dish, so you may want to choose either a few rainbow trout (one per person) or a whole snapper. Stir together and set aside. Rinse fish and pat dry. Wonderful with rice, but equally good with potatoes, this easy fish recipe makes a great meal and is simple enough to fry up any night of the week. As a bonus, it's a very healthy fish recipe that's low in fat and calories but extremely high in taste. The first step is to make a flavorful paste including chili, ginger, garlic, and shrimp paste, and then stir-fry that until fragrant. Banana leaves are readily available in Thailand and when wrapped around fish create the perfect encasement for steaming in the oven. Another simple recipe where the fish is baked directly in the sauce and it's safe to say that all will love this baked tilapia with tamarind sauce recipe. Get it free when you sign up for our newsletter. Spoon the sauce over and serve any extra on the side. Preparation. Place all lemon-herb sauce ingredients together in a saucepan. Preheat the oven to 200C/180C Fan/Gas 6. The fish fillet or steak is lightly seared in a hot pan with a little oil for 5 to 8 minutes, then topped with a simple no-cook lemon-herb Thai sauce that really complements the flavor of the fish and lets its delicate tenderness shine through. White-fleshed fish is processed along with a mixture of coconut milk, fish sauce, and spices, as well as traditional ingredients like makrut lime leaves, galangal, and minced chili. These classic Thai fish cakes are surprisingly easy to make and are excellent served with rice and a special sauce. https://www.goodfood.com.au/recipes/thaistyle-whole-snapper-20130808-2rk51 2 to 3 fish steaks (white-fleshed or fillets, such as halibut, cod, tilapia, or trout), 2 1/2 tablespoons fish sauce (available in the Asian section of most supermarkets), 1/3 cup coriander (fresh leaves and stems, chopped), 2 tablespoons coconut milk (or coconut cream). Lemongrass and coconut combine with lemon, honey, and a bit of garlic and chili to make a sweet, sour, and spicy sauce, perfect over grilled salmon.
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