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Thai Baked Fish in Garlic-Chili Sauce

While fresh whole fish is usually grilled outdoors in Thailand, this particular recipe calls for baking in foil

Course Main Course
Cuisine Thai
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 people


  • 1 whole fish I used fresh seabream but you can use any white-fleshed fish
  • salt to rub on fish
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp white vinegar
  • 5 cloves garlic minced
  • 1 tbsp brown sugar
  • 0.5 tsp black pepper
  • 4 whole red chilies chopped
  • 6 discs thai basil & lime compound butter
  • 2 tbsp lemon juice freshly squeezed
  • handful coriander leaves for garnish


  1. Cut thick gashes and rub salt on the fish. Let it rest for 10 minutes.

  2. Meanwhile, prepare the sauce ingredients. In a separate bowl, combine soy sauce, fish sauce, vinegar, garlic, brown sugar, black pepper, and red chilies. Mix well.

  3. Rub the sauce on the fish. Coat it well.

  4. Place the Thai basil & lime compound butter on the fish. 2-3 discs each side, depending on the size of your fish.

  5. Place fish on a large piece of aluminum foil. Make sure the foil is big enough to cover and wrap the fish. 

  6. Put the wrapped fish on a baking sheet or tray and place in the oven. Bake at 185 C for 20 minutes or longer, depending on the size and thickness of your fish.

  7. Remove fish from the oven and check some of the deeper cuts to see if the inner flesh is cooked. If fish still needs more time, return to your oven for another 8 to 10 minutes, or until cooked.

  8. Once it's ready, remove the fish from the oven and sprinkle fresh coriander leaves and lemon juice on both sides of the fish.