Easy Thai Grilled Fish Fillets Recipe

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 08/9/22
Tested by
Mary Jo Romano
Mary Jo Romano
Tested by Mary Jo Romano
Mary Jo Romano's career includes roles as a Recipe Tester and Developer at Fine Cooking Magazine, Culinary Producer for Handmade TV All Recipes cooking videos, Recipe Developer for national consumer goods companies, Food Styling Assistant for packing, print, video and webpages for food & equipment companies, Private Chef for clients with special dietary needs, Cooking and Baking Instructor for young adults, and Product Development and Sales for top national food companies.
Learn about The Spruce Eats' Editorial Process
Easy Thai Grilled Fish Fillets on a white plate, lime wedges

The Spruce Eats / Loren Runion
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
328 Calories
6g Fat
32g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 328
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 3%
Cholesterol 94mg 31%
Sodium 1184mg 51%
Total Carbohydrate 32g 12%
Dietary Fiber 6g 22%
Total Sugars 15g
Protein 43g
Vitamin C 127mg 637%
Calcium 98mg 8%
Iron 2mg 13%
Potassium 859mg 18%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 chile 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.

“I used all of the seeds from the red chile pepper and found the marinade/sauce to be a fabulous balance of sweet, heat, and salty soy. A perfect complement to the delicate cod tenderloin, where flavor is added without being overpowering.” —Mary Jo Romano

Easy Thai Grilled Fish Fillets/Tester Image
A Note From Our Recipe Tester

Ingredients

For the Marinade/Sauce:

  • 3 tablespoons oyster sauce

  • 2 tablespoons soy sauce, more to taste

  • 2 tablespoons lightly packed brown sugar

  • 4 to 5 cloves garlic, minced

  • 1 tablespoon freshly squeezed lime juice

  • 2 teaspoons fish sauce, more to taste

  • 1 red chile, minced

For the Fish:

  • 4 (6-to 8-ounce) skinless mild white fish fillets, such as snapper or cod

  • Neutral oil, such as vegetable or canola

  • Lime or lemon wedges, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy Thai grilled fish fillets recipe gathered

    The Spruce Eats / Loren Runion

  2. In a medium bowl, stir together the oyster sauce, soy sauce, brown sugar, garlic, lime juice, fish sauce, and red chile until the sugar dissolves.

    Soy, fish and oyster sauces mixed with brown sugar, garlic, lime juice, and chile in a small white bowl, stirred with a metal spoon

    The Spruce Eats / Loren Runion

  3. Place fish fillets in a flat-bottomed dish and pour over half of the marinade. Reserve the rest of the marinade for later. Turn fillets in sauce to coat all sides. Allow fish to marinate for at least 15 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.

    White fish fillets in a marinade in a large casserole

    The Spruce Eats / Loren Runion

  4. Lightly brush fish with oil.

    Brush the fish with oil; fish in a casserole

    The Spruce Eats / Loren Runion

  5. Place fish on the 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 the internal temperature reaches 145 F, the fish flakes easily, and the flesh is no longer translucent. Avoid turning fish too soon or it may stick to the grill. 

    White fish fillets on a grill

    The Spruce Eats / Loren Runion

  6. Warm the remaining marinade or use it at room temperature as a glaze or dipping sauce. Garnish fish with fresh lime or lemon wedges, and serve.

    Sauce for white fish, made from fish sauce, oyster sauce, soy sauce, chiles, garlic, and lime juice

    The Spruce Eats / Loren Runion

Tips

  • 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.