Baked Thai Style Fish
Elevate your weeknight dinner with this irresistible Baked Thai Style Fish, a vibrant dish brimming with the bold and aromatic flavors of Southeast Asia. Tender white fish fillets, such as snapper, cod, or tilapia, are baked to perfection in a luscious coconut milk-based sauce infused with zesty lime juice, umami-rich fish sauce, soy sauce, and a hint of sweetness from brown sugar. Aromatics like freshly grated ginger, garlic, and red chili add layers of warmth and complexity, while optional kaffir lime leaves enhance its authentic Thai essence. Ready in just 35 minutes, this dish is as easy as it is elegant, perfect for impressing your family or guests. Serve it with fragrant jasmine rice or crisp steamed vegetables, and garnish with fresh cilantro and green onions for a truly restaurant-quality experience at home.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., snapper, cod, or tilapia)
- 1 cup coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 2 pieces garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 piece red chili (thinly sliced)
- 2 pieces kaffir lime leaves (optional, thinly sliced or torn)
- 2 tablespoons fresh cilantro (roughly chopped, for garnish)
- 2 stalks green onions (sliced for garnish)
- 1 teaspoon vegetable oil (or neutral oil)
- 0.5 teaspoons sea salt
- 0.25 teaspoons ground black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with vegetable oil or cooking spray.
Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with sea salt and ground black pepper.
In a mixing bowl, combine the coconut milk, lime juice, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, and sliced red chili. Stir well until the sugar is dissolved.
Place the seasoned fish fillets in the prepared baking dish in a single layer. Pour the coconut milk mixture over the fillets, ensuring they are evenly coated.
If using, scatter the sliced kaffir lime leaves over the fish for added fragrance and flavor.
Cover the dish with aluminum foil and bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the dish from the oven and let it rest for 5 minutes. Discard the lime leaves if used.
Serve the baked Thai-style fish topped with chopped cilantro and sliced green onions. Pair it with jasmine rice or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 22.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
