| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 12g | 2.5g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 26g | 1.1g |
Why I Love Thai Grilled Fish with Chili and Tomato Sauce
Growing up in a family that loves vibrant flavors and fresh ingredients, I was always surrounded by culinary delights that danced on the palate. This heritage deeply influences my penchant for experimenting with new dishes, and that’s precisely why I love this Grilled Fish with Chili and Tomato Sauce recipe. When I first encountered it, the combination of spicy Thai chilies and the zesty tang of lime immediately won me over.
Embracing the Spice
One of the aspects that makes this dish so enchanting is its bold use of chilies, a component that resonates with my love for Creole cuisine. Red Thai chilies bring a heat that is both intense and aromatic, perfectly complementing the succulent grilled fish. The mixture of the spicy chilies with sweet tomatoes and the tartness of tamarind paste creates a symphony of flavors that is nothing short of spectacular. It’s a balance that reminds me of how ingredients can come together in unexpected yet harmonious ways.
Fusion of Cultures
The dish also offers a fascinating blend of techniques and ingredients that feel like a culinary bridge between my French-Creole background and Thai cuisine. The fresh cilantro and scallions lend a bright, herbaceous note that brings everything together, much like how a sprinkling of fresh herbs would in a French provincial dish. This Grilled Fish with Chili and Tomato Sauce does what great food does best: it tells a story, one that spans continents and culinary traditions.
When I first delved into Thai cooking, I was inspired by the work of Chef Andy Ricker of Pok Pok fame. His dedication to authenticity and detail in Thai cuisine sparked my curiosity and respect for these complex flavors. This recipe pays homage to those inspiring culinary principles while weaving in my own flair.
Pairing this dish with a fresh Thai cucumber salad or a side of jasmine rice not only makes a complete meal but also elevates the dining experience. Both dishes provide a cooling counterpoint to the fiery main course, making each bite a journey of its own.
Overall, this Grilled Fish with Chili and Tomato Sauce recipe isn’t just a meal; it’s a celebration of flavors that showcases the beauty of cultural fusion. It embodies what I love most about cooking: the ability to take simple ingredients and transform them into something extraordinary. Whether you’re an enthusiastic home cook or a somewhat hesitant beginner, this dish is sure to impress and delight, bringing a touch of global flair to your dining table.
What You’ll Need
- 2 whole fish (each about 1.5 pounds), cleaned and scaled
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 2 red Thai chilies, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 4 medium tomatoes, chopped
- 1 small onion, finely chopped
- 1/2 cup water
- 1/4 cup fresh cilantro, chopped
- 2 scallions, finely sliced
- 1 tablespoon soy sauce
- 2 tablespoons tamarind paste
“`
Method
Step One
Rinse the fish under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish.
Step Two
In a small bowl, mix together the vegetable oil, salt, pepper, and lime juice. Rub the mixture all over the fish, including inside the cuts. Set aside to marinate for 15 minutes.
Step Three
Preheat the grill to medium-high heat. Place the fish on the grill and cook for about 6-8 minutes per side, or until the fish is cooked through and flakes easily with a fork.
Step Four
While the fish is grilling, heat a large skillet over medium heat and add some oil. Sauté the minced garlic, red Thai chilies, and finely chopped onion until fragrant and translucent.
Step Five
Add the chopped tomatoes to the skillet and cook for another 5 minutes, or until the tomatoes start to soften.
Step Six
Pour in the fish sauce, sugar, soy sauce, and tamarind paste. Stir well to combine. Add the water and bring the mixture to a simmer. Cook for an additional 10 minutes until the sauce thickens slightly.
Step Seven
Remove the skillet from the heat and stir in the chopped cilantro and finely sliced scallions.
Step Eight
Once the fish is grilled to perfection, serve it hot with the chili and tomato sauce drizzled over the top. Garnish with additional fresh cilantro if desired. Enjoy your Grilled Fish with Chili and Tomato Sauce!
