|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 6g||22%|
|Total Sugars 15g|
|Vitamin C 126mg||628%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Creating amazing-tasting grilled fish starts with a delicious sauce. This Thai recipe combines soy sauce, oyster sauce, fish sauce, brown sugar, garlic, lime juice, and red chili pepper to make a mixture that acts as both marinade and sauce, glaze, or dipping sauce. It will work with all types of fish, whether fillet or steak, salmon or sole. Marinate the fish briefly in this sauce, heat up your grill, and you are only a few minutes away from a flavorful fish dish that is easy enough for a weeknight but special enough for guests. Serve with jasmine rice and grilled vegetables.
For the Marinade/Sauce:
1/4 cup soy sauce
3 tablespoons oyster sauce
1 tablespoon fish sauce
2 tablespoons brown sugar, loosely packed
4 to 5 cloves garlic, minced
1 tablespoon lime juice
1 red chile, minced
For the Fish:
4 to 6 mild white fish fillets, such as snapper or cod
Lime or lemon wedges, for garnish
Gather the ingredients.
In a bowl, stir soy, oyster, and fish sauces, brown sugar, garlic, lime juice, and red chile together until sugar dissolves.
Place fish fillets in a flat-bottomed dish and pour half of the marinade over. Turn fillets in sauce to coat all sides. Reserve the rest of the marinade for later.
Allow fish to marinate for at least 10 minutes while warming up the grill. It's best to make the grill hot but not blazing, or it will burn the tender flesh of the fish. You should hear a nice sizzle when you place the fish on the grill.
Lightly brush fish with some oil.
Place fish on grill and let sear undisturbed for at least 2 minutes. Grill fish for an additional 3 to 6 minutes per side (depending on thickness), until fish flakes easily and inner flesh is no longer translucent. Avoid turning fish too soon or it may stick to grill.
Heat up remaining marinade and use as a dip, glaze, or to spoon over fish.
Garnish with fresh lime wedges.
- If you'd rather cook the fish in the oven, place the fish in a covered baking dish along with the marinade. Bake at 400 F for 20 minutes, or until the fish flakes easily and the inner flesh is no longer translucent.
- If the fish is too thin or delicate to grill. you may want to use a "fish cage" which makes flipping the fish easier. Another method is to place aluminum foil or banana leaves over the grill grates. Both the cage and the foil should be coated with oil to avoid sticking.