Baked Thai Style Fish Recipes

OVEN BAKED THAI STYLE FISH CAKES

Steps:

• Spray a baking tray with spray oil.
• In a mixing bowl combine first 7 ingredients. Mix well.
• Divide into 8 equal round cakes.
• Coat with flour, then dip in egg and finally coat with the crumbs.
• Place cakes on prepared tray; chill for 10 minutes.
• Meanwhile preheat oven to 190c.
• Spray cakes with oil and bake, turning once (spray again). They will take about 30 minutes in total to cook.

THAI ROASTED GREEN FISH

Steps:

• Preheat the oven to 450 degrees F. Line a large baking sheet with foil or parchment.
• In a food processor, whizz up the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, red pepper flakes, pepper, and oil.
• Cut 4 to 5 slits on each side of the fish, almost down to the bone.
• Divide the cilantro paste in half. Rub 1 portion of the paste all over fish, especially into the slits and the cavity of the fish. Reserve the other half for serving.
• Take a large piece of foil and form a loose ball. Stuff it into the cavity so that you can make the fish "sit" on the baking sheet, belly facing down, ridge of the fish's back facing the ceiling. It'll look as if the fish is swimming on the baking sheet!
• Bake until the eyes turn solid white and the flesh flakes easily, 15 to 20 minutes, depending on the size of the fish.
• Taste the leftover marinade, and add juice from the other half of the lime. Serve marinade on the side with the fish.

THAI-STYLE STEAMED FISH

Steps:

• Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
• Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

THAI FISH CAKES

Steps:

• Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
• Shape mixture into patties, and dust with flour.
• Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

BAKED FISH WITH THAI LEMON MINT SAUCE

Steps:

• Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
• Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
• Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
• Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
• Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.

BAKED THAI STYLE FISH

Steps:

• I give directions for oven-baking a whole fish, but you can just as well fry fish fillets in a skillet. Never overcook! Then serve with this sauce.
• If possible, make the sauce the day before or earlier in the day, so the flavours develop, but I confess I always make it at the last minute.
• DO NOT BOIL the sauce -- heat gently.
• Make the sauce: Coarsely grate the cucumber into a small pot, liquid and all, then stir in the rest of the ingredients given above.
• Use enough cucumber! The sauce is not really strong, just flavourful -- don't overdo the hot pepper! If in doubt, add a few drops of Tabasco.
• Taste for seasoning, keeping in mind that fish and oyster sauces are salty, and their flavours become more pronounced on standing. Cover and keep cool.
• To prepare the dish, for a using a whole fish:.
• Heat oven to 425 deg F (210 deg C).
• Score fish on both sides by making 2 or 3 shallow cuts through the skin.
• Tear off a large piece of foil, large enough to enclose the fish completely and still leave space for steam.
• Spray the foil with a non-stick spray to prevent the fish sticking.
• Carefully put the fish on the foil (no salt) and close foil tightly, tent-like, so there is extra room for air to circulate.
• When oven reaches the correct temperature, bake the fish for 30 minutes exactly. It will be done just right (really!) after 30 minutes.
• Keep the fish warm, and heat the sauce gently but do not cook. (Or simply put the sauce in a dish, cover with foil, and put in a warming oven to heat up).
• Roll the baked whole fish carefully on to a warmed platter with the liquid that will have formed, and spoon over the sauce while hot.
• (Or use the sauce with fried fish fillets).
• If there is too much sauce for the platter, serve the rest extra, in a small jug.
• Serve with jasmine or sticky rice, coconut-coated fried bananas, one sweetish veggie (pumpkin, butternut or sweet potatoes sprinkled with cinnamon) and a large salad of mixed greens.
• Don't forget the chilled white wine!