Thai Baked Fish Recipe

White fish: Mild-flavored fish like cod, tilapia, or halibut work well.

Soy sauce: Adds a salty, umami flavor to the marinade.

Fish sauce: A staple in Thai cooking, it provides a deep, savory taste.

Lime juice: Freshly squeezed lime juice adds a tangy brightness.

Garlic: Minced garlic infuses the dish with a robust flavor.

Ginger: Grated ginger adds a warm, slightly spicy note.

Brown sugar: Balances the savory and tangy flavors with a hint of sweetness.

Cilantro: Chopped fresh cilantro adds a fresh, herbal finish.

When preparing the fish fillets, make sure they are of even thickness to ensure uniform cooking. If the fillets are too thick, consider slicing them horizontally to create thinner pieces. This will help the sauce mixture penetrate better, enhancing the overall flavor. Additionally, marinate the fish in the sauce for at least 15 minutes before baking to allow the flavors to meld.

• white fish - Substitute with tilapia: Tilapia has a mild flavor and flaky texture similar to many white fish varieties.

• white fish - Substitute with cod: Cod is another mild-flavored fish that works well in baked dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• fish sauce - Substitute with soy sauce: Soy sauce can mimic the salty and savory profile of fish sauce, though it lacks the fishy undertone.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a complex umami flavor, though it is less salty and fishy.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidic and citrusy flavor.

• lime juice - Substitute with rice vinegar: Rice vinegar offers a mild acidity that can replace lime juice in a pinch.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish.

• grated ginger - Substitute with ground ginger: Ground ginger can be used, though it is more concentrated, so use less.

• grated ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more pungent.

• brown sugar - Substitute with honey: Honey provides a similar sweetness with a slightly different flavor profile.

• brown sugar - Substitute with maple syrup: Maple syrup offers a rich, sweet flavor that can replace brown sugar.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro.

• chopped cilantro - Substitute with basil: Basil offers a sweet and aromatic flavor that can complement the dish.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.

• Transfer the cooled fish fillets to an airtight container. If you don't have one, wrap each fillet tightly in plastic wrap or aluminum foil.

• Store the fish in the refrigerator if you plan to eat it within 2-3 days. This keeps the fish fresh and maintains its flavor.

• For longer storage, place the wrapped fish fillets in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date of storage. This helps you keep track of how long the fish has been stored.

• When ready to reheat, thaw the fish in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.

• Reheat the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also use a microwave, but be cautious as it may dry out the fish.

• If you have leftover sauce mixture, store it separately in an airtight container in the refrigerator. It can be used to recoat the fish before reheating to enhance the flavor.

• Preheat your oven to 350°F (175°C). Place the leftover Thai baked fish in an oven-safe dish. Cover with aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the fish fillets on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the fish in the skillet and cover with a lid. Heat for 3-4 minutes, flipping halfway through, until the fish is warmed through.

• To retain the original flavors, you can steam the fish. Place the fish fillets on a heatproof plate and set it in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until heated through.

• Oven: Used to bake the fish fillets at a consistent temperature of 375°F (190°C).

• Small bowl: Used to mix together the soy sauce, fish sauce, lime juice, minced garlic, grated ginger, and brown sugar.

• Baking dish: Holds the fish fillets and sauce mixture while baking.

• Aluminum foil: Lines the baking dish to prevent sticking and make cleanup easier.

• Measuring spoons: Used to measure out the soy sauce, fish sauce, lime juice, and brown sugar accurately.

• Grater: Used to grate the ginger.

• Knife: Used to mince the garlic and chop the cilantro.

• Cutting board: Provides a surface for mincing garlic and chopping cilantro.

• Fork: Used to check if the fish is cooked through and flakes easily.

Prepare the sauce ahead: Mix the soy sauce, fish sauce, lime juice, minced garlic, grated ginger, and brown sugar in advance and store in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Line the baking dish: Use aluminum foil to line the baking dish for easy cleanup.

Preheat the oven early: Start preheating your oven while you prepare the fish fillets and sauce.

Chop cilantro in bulk: Chop extra cilantro and store it in the fridge for future recipes.