| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 21g | 4g | 5g |
| sugars | fibre | protein | salt |
| 2g | 2g | 34g | 0.9g |
Why I Love Thai Grilled Fish with Holy Basil Sauce
There’s something magical about a well-prepared Thai dish like the Grilled Fish with Holy Basil Sauce. Its unique blend of flavours makes a culinary statement that’s both bold and subtle at the same time. As a proud New Yorker and a passionate food blogger, the diversity in food has always inspired me. That said, when I first tasted this Thai-based dish in a little joint tucked away in the vibrant streets of Queens, I knew instantly that it was a recipe I had to master.
Finding Inspiration
It was Chef Andy Ricker, known for his expertise in Northern Thai cuisine, who first introduced me to the authentic flavour of Grilled Fish with Holy Basil Sauce. His work in bringing this vibrant cuisine to more widespread recognition is truly inspiring. This recipe is similar to the Grilled Fish with Herb Sauce that Chef Ricker makes, albeit with a twist of my own. His passion for Thai food has been contagious, leading me to experiment with meager ingredients and turn them into something extraordinary.
More than Just a Meal
This dish, Grilled Fish with Holy Basil Sauce, offers a heavenly combination of spiciness, sweetness, and saltiness. Its flavorful profile reminds me of the beautiful diversity found throughout New York City itself. Paired with grilled vegetables and white rice, it makes a wholesome meal – one that is fresh, healthy, and absolutely delicious.
The star of the show, the Holy Basil Sauce, is a delight for the senses. Its earthy, slightly spicy flavor perfectly complements the grill fish to create a harmonious blend of taste and texture that satisfies the palate. Like a well-performed Broadway act, every ingredient plays an important role, warranting applause from those fortunate enough to taste it.
Given the versatility of this dish, you can pair it with other recipes to make a complete Thai meal. Consider serving alongside it a refreshing Thai Mango and Cucumber Salad, and you can turn your dinner table into a Thai feast.
All in all, whether you’re preparing a family meal or hosting a gathering of friends, my rendition of the Grilled Fish with Holy Basil sauce promises to leave your guests asking for the recipe.
What You’ll Need
- 6 whole fish (such as red snapper or sea bream), about 1 pound each
- 2 tablespoons vegetable oil
- Salt to taste
- 2 cloves garlic, finely minced
- 1 medium red onion, thinly sliced
- 2 red or green chilies, de-seeded and finely chopped
- 1 cup holy basil leaves
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- Grilled vegetables for serving
- Cooked white rice for serving
Method
Step One
Start by preparing the fish. Clean them properly and pat dry. Rub them with vegetable oil and season with salt. Preheat the grill for high heat
Step Two
Grill the fish on the preheated grill until the skin is slightly charred and the flesh is flaky and easy to pull apart, this should take about 6-7 minutes per side. Be careful not to overcook the fish.
Step Three
While the fish is grilling, prepare the holy basil sauce. In a pan, heat some vegetable oil over medium heat. Add the finely minced garlic, thinly sliced red onion, and finely chopped chilies. Saute until the onion is soft and golden brown, and the garlic and chili are fragrant. This should take about 3-4 minutes.
Step Four
Add the holy basil leaves to the pan and stir until they begin to wilt. Then, add the fish sauce, soy sauce, brown sugar, and fresh lime juice. Stir well to combine and bring the sauce to a simmer. Allow it to simmer for about 2-3 minutes, or until it has slightly thickened.
Step Five
Remove the sauce from heat. Allow it to cool for a bit. Taste and adjust the seasoning as needed.
Step Six
Serve the grilled fish with the holy basil sauce on top. Accompany with grilled vegetables and cooked white rice for a complete meal.
