Thai Salted Fish Recipe

White fish fillets: These are the main protein in the dish, providing a mild flavor that pairs well with the salt and garlic.

Salt: Used to season the fish fillets, enhancing their natural flavors.

Vegetable oil: Necessary for frying the fish fillets to a golden, crispy perfection.

Garlic: Adds a fragrant and savory element to the dish when sautéed.

To achieve perfectly crispy fish fillets, make sure to pat them dry with paper towels before rubbing them with salt. This helps to remove excess moisture, allowing the fish to fry more evenly and develop a golden, crispy crust.

• white fish fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and firm texture similar to many white fish varieties, making it a suitable substitute.

• white fish fillets - Substitute with cod fillets: Cod is another white fish with a flaky texture and mild taste, which works well in this recipe.

• salt - Substitute with soy sauce: Soy sauce can provide the necessary saltiness along with a depth of umami flavor.

• salt - Substitute with fish sauce: Fish sauce adds a salty and savory flavor that complements Thai dishes.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that pairs well with Thai cuisine.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild flavor, making it a good alternative for frying.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may lack some of the fresh aroma.

• minced garlic - Substitute with shallots: Shallots provide a mild garlic-like flavor with a hint of sweetness, suitable for this recipe.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooled fish fillets in an airtight container. If you have multiple fillets, layer them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the fish within 2-3 days. This keeps the fish fresh and maintains its texture.
• For longer storage, wrap each fish fillet tightly in plastic wrap or aluminum foil. This helps to prevent freezer burn.
• Place the wrapped fish fillets in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the fish fillets for up to 2 months. This ensures the fish retains its flavor and quality.
• When ready to use, thaw the fish fillets in the refrigerator overnight. This gradual thawing process helps maintain the fish's texture.
• Reheat the fish fillets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps to keep the fish crispy.
• Alternatively, you can reheat the fish fillets in a skillet over medium heat. Add a small amount of vegetable oil to prevent sticking and maintain crispiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fish fillets on a baking sheet lined with parchment paper.
  3. Cover the fish with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes or until the fish is warmed through.
  5. Serve immediately with a side of steamed rice.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the fish fillets in the skillet and cover with a lid.
  4. Heat for about 3-5 minutes on each side or until the fish is hot and crispy.
  5. Serve hot with steamed rice.

• Microwave Method:

  1. Place the fish fillets on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. Ensure the fish is heated evenly and serve with steamed rice.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fish fillets in the air fryer basket.
  3. Heat for about 5-7 minutes or until the fish is hot and crispy.
  4. Serve immediately with steamed rice.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the fish fillets on a heatproof plate and put it in the steamer.
  3. Steam for about 5-7 minutes or until the fish is heated through.
  4. Serve hot with steamed rice.

• Frying pan: Use this to heat the vegetable oil and fry the fish fillets until they are golden and crispy.

• Spatula: This will help you flip the fish fillets to ensure they cook evenly on both sides.

• Knife: Use a sharp knife to mince the garlic cloves finely.

• Cutting board: A sturdy surface for mincing the garlic and preparing the fish fillets.

• Measuring spoons: These will help you measure out the salt and vegetable oil accurately.

• Paper towels: Use these to pat the fish fillets dry before rubbing them with salt.

• Tongs: Handy for turning the fish fillets in the frying pan without breaking them.

• Serving plate: Place the cooked fish fillets on this before serving.

• Rice cooker: If you want to serve the fish with steamed rice, this will make the process easier.

• Mixing bowl: Useful for holding the fish fillets while they sit with the salt.

Prepare ingredients in advance: Mince the garlic and measure out the salt and vegetable oil before starting.

Use a non-stick pan: This reduces the need for excessive oil and makes cleanup easier.

Preheat the oil: Ensure the oil is hot before adding the fish fillets to achieve a crispy texture quickly.

Pat fish dry: Removing excess moisture from the fish fillets helps them cook faster and more evenly.

Multitask: While the fish is sitting with salt, prepare your sides like steamed rice.