Thai Grilled Fish

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I found some beautiful fresh local red snapper at the grocery store and wanted to turn it into a tasty dish. I have a deep fascination and love for Thai and other Southeast Asian cuisines. I knew the flavors would work great and omg I was right. I absolutely love the sauce on this fish. This is great. I can even drink it. Now, don’t be intimidated when I call fish sauce. I know it’s disgusting. Never, never, never eat plain fish sauce. It’s disgusting and it smells bad. But when you mix it with other things, it gives it a really nice flavor. If you’ve ever gone out to eat Asian food (Pho, Thai, etc.), you’ve definitely had fish sauce. It’s a taste you can’t fully understand. Yes, it’s stinky fish sauce. Fear not, I promise this is delicious and you’ll be craving the sauce, fish sauce and more!

Time to do it: <15 minutes hands-on, + 30 minutes marinating time

yield: 5 servings

raw material

1.5 pounds red snapper or tilapia
1/4 cup chopped fresh cilantro leaves
1 TB olive oil
1 TB fish sauce
2 teaspoons soy sauce
2 limes, juiced
2 teaspoons crushed garlic
1/2 teaspoon crushed red pepper flakes

3 TB lime juice
2 TB fish sauce
2 TB sugar
1 teaspoon crushed garlic
1 teaspoon chopped jalapeño
1 TB chopped fresh cilantro leaves


1. Remove the bones from the fish.

2. In a resealable plastic bag, combine cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Shake it around to mix it up, then add the fish. Marinate in the refrigerator for 30-60 minutes.

3. Meanwhile, make a sauce by combining lime juice, fish sauce, sugar, garlic, jalapeños, and cilantro in a small bowl. Stir together until combined.

4. Preheat an outdoor gas grill to high. Put a sheet of foil to cook the fish.

5. Remove the fish from the bag and discard the marinade. Cook the fish 3-5 minutes per side, until it flakes easily from a fork.

6. Serve hot with sauce.

Thai Grilled Fish with Green Dip