Thai Whole Grilled Fish with Sweet Sour Glaze
Elevate your next dinner with the bold, vibrant flavors of Thai cuisine in this stunning recipe for Thai Whole Grilled Fish with Sweet Sour Glaze. Featuring a perfectly grilled snapper or sea bass, this dish delivers a delightful balance of smoky char and tangy sweetness. Marinated in a fragrant paste of garlic, fresh ginger, lemongrass, and lime, the fish is infused with layers of flavor that complement its juicy, flaky texture. A rich glaze of brown sugar, Thai chili paste, rice vinegar, and honey adds a luxurious sweet-and-sour punch, while a garnish of fresh cilantro and sliced red chili provides a burst of color and herby freshness. Serve this show-stopping grilled fish with steamed jasmine rice and lime wedges for a restaurant-quality meal that’s perfect for impressing guests or upgrading your weeknight dinner. Keywords: Thai grilled fish recipe, whole fish grilling techniques, sweet and sour glaze, Thai seafood recipe.
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Recipe Information
Ingredients
- 1 about 2 pounds whole fish (snapper or sea bass, cleaned and scaled)
- 4 cloves garlic
- 1 inch, chopped fresh ginger
- 1 smashed lemongrass stalk
- 1 lime
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons Thai chili paste (nam prik pao)
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons, chopped fresh cilantro
- 1 sliced red chili
Instructions
Preheat your grill to medium-high heat. Clean the grates thoroughly to prevent sticking.
Rinse the whole fish under cold water and pat it dry with paper towels. Make three diagonal slits on each side of the fish, without cutting too deep.
In a food processor, blend garlic, ginger, lemongrass, and the juice of one lime into a rough paste.
Rub the paste all over the fish, including inside the cavity and the slits. Drizzle fish sauce and 1 tablespoon of vegetable oil over the fish to enhance flavor.
Let the fish marinate for 15 minutes while the grill heats up.
While the fish marinates, prepare the sweet and sour glaze. In a small saucepan over medium heat, mix brown sugar, Thai chili paste, rice vinegar, soy sauce, and honey. Stir until the sugar dissolves and the glaze thickens slightly. Set aside.
Brush the grill grates with the remaining 1 tablespoon of vegetable oil to prevent sticking.
Place the fish directly onto the grill. Cook for 6–8 minutes on the first side until the skin is crispy and has grill marks. Carefully flip the fish and cook for another 6–8 minutes on the other side, or until the flesh is opaque and flakes with a fork.
During the last minute of grilling, brush the fish generously with the sweet and sour glaze on both sides.
Transfer the grilled fish to a serving platter. Garnish with chopped cilantro and sliced red chili.
Serve immediately with steamed jasmine rice and lime wedges for squeezing over the top.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.3 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 802 mg | 17% | |
*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.
