Thai Style Fish Fillets. This pan-fried fish with lemon-herb sauce calls for fish steaks such as swordfish, but you can also use fillets of white fish like halibut or trout. Thai grilled fish starts with a superb garlicky barbecue sauce that's perfect for all fish, whether fillet or steak, salmon or sole.. This recipe starts with a superb garlicky barbecue sauce that's delicious with all types of fish.

Thai Style Fish Fillets I used Mahi fillets instead of a whole fish so I couldn't exactly stuff the fillets with the basil. This is one of the recipes I use very often, because I live on the sea and fresh fish is available. But it is just as easy to disregard that, and simply fry fish fillets, and use the lovely Thai style sauce with it. You can have Thai Style Fish Fillets using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Thai Style Fish Fillets

  1. It’s 2 of fish fillets (I used swai), defrosted and pat dry with a paper towel.
  2. Prepare 1 tablespoons of brown sugar.
  3. You need 1 tbsp of oyster sauce.
  4. It’s 1 tbsp of minced garlic.
  5. It’s 1/2 tbsp of lime juice.
  6. Prepare 2 tsp of fish sauce.
  7. Prepare 1 tsp of soy sauce.
  8. Prepare 1/4 tsp of red pepper flakes, or to taste (optional).
  9. It’s 1/2 tbsp of thinly sliced basil, optional.

Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce.

Thai Style Fish Fillets step by step

  1. Mix all the seasoning ingredients together, except basil, and set aside..
  2. Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil..
  3. Place the fish fillets inside the fryer basket. Brush the sauce on to the fish and air fry at 400F (200C) for about 8-10 minutes until fish is cooked through and the surface becomes slightly caramelized. For a thicker and more dense type of fish, pull the basket out and brush on more sauce every 2-3 minutes until the fish is cooled through..
  4. Sprinkle some basil to garnish..

Pla kapong neung manao (ปลากะพงนึ่งมะนาว), Thai style steamed barramundi fish with lime sauce, is an extremely popular Thai seafood dish. And the great news is, you don't have to wait to eat it at a restaurant, but you can make it yourself at home. Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (sliced will curl). Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil.

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