Feb 5, 2011

Easy Grilled Fish in Thai Garlic Sauce

This grilled fish recipe starts with a superb garlicky barbecue sauce that's perfect for all types of fish, whether fillet or steak, salmon or sole. Marinate your fish briefly in this sauce, then simply grill it up! This easy fish recipe can also be baked in your oven if the weather doesn't cooperate. And as a bonus, it's a very healthy fish recipe that's low in fat and calories but extremely high in taste. ENJOY!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • SERVES 2-4
  • 4-6 fillets fresh fish, such as snapper, cod, salmon, etc...
  • garnish: handful of fresh coriander and wedges of fresh lime
  • 4 Tbsp. soy sauce
  • 4 Tbsp. oyster sauce (I used Golden Dragon brand)
  • 1 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
  • 2 Tbsp. loosely packed brown sugar
  • 4-6 cloves garlic, minced
  • 1 Tbsp. lime juice
  • 1/2 tsp. cayenne pepper OR dried crushed chili


  1. Stir all marinade/sauce ingredients together until sugar dissolves.
  2. Place fish fillets in a flat-bottomed bowl and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest of the sauce for later.)
  3. Allow fish is marinate for at least 10 minutes while you warm up the grill, or up to 24 hours in advance (just cover and place in the refrigerator until ready to cook).
  4. Lightly brush the grill with a little cooking oil, then grill the fish for 5-10 minutes per side, or until the fish flakes easily and the inner flesh is no longer translucent.
  5. Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish (and rice or potatoes) as you eat it. Note that this sauce is very strong-tasting, so you only need a little bit at a time. If you find it too strong, you can dilute it slightly with a splash of white wine or sherry and some fresh lime juice. If you find it too sour, add a little more sugar. ENJOY! For Indoor Cooking: Place marinated fish in a covered baking dish along with the marinade. Bake for 15-20 minutes, or until fish flakes easily and the inner flesh is no longer translucent.

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