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    Pattaya Jomtien

    Thai Fresh Water Fish Recipes

    Thai Fresh Water Fish Recipes

    Tilapia in Thai Sauce


    * 4 tilapia fillets
    * 2 tablespoons cornstarch
    * 2 tablespoons sunflower oil
    * 4 scallions, sliced
    * 2 garlic cloves, crushed
    * 2 teaspoons fresh ginger, finely chopped
    * 2 tablespoons soy sauce
    * 1 tablespoon brown sugar
    * 1 lime, juiced
    * 1 lime, chopped into wedges, to serve
    * 1 red chili pepper, deseeded and sliced
    * 2 ounces cilantro leaves


    1 Coat the fish fillets in the cornstarch, then set aside.
    2 Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm.
    3 In the same pan, briefly fry the scallions, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy. Spoon the sauce over the fish, scatter with chili and cilantro, serve with the lime wedges.

    Catfish in Turmeric-Coconut Sauce


    * 1 1/2 lbs catfish fillets, cut into large pieces
    * 2 (14 ounce) cans coconut milk, about 3 1/2 cups
    * 5 pieces fresh turmeric, each about 1 1/2 inches long, peeled
    * 2 stalks lemongrass, lowest third with outer leaves removed
    * 5 small shallots, peeled and halved
    * 1 inch piece of fresh galangal or gingerroot, thinly sliced
    * 2 teaspoons sea salt
    * 1 teaspoon sugar
    * 1 1/2-2 tablespoons fish sauce (nahm bplah)


    1 Smash turmeric with the flat blade of heavy knife.
    2 Cut the trimmed lemongrass stalks into two segments, and smash to bruise.
    3 Bruise shallots
    4 Add coconut milk, lemongrass, shallots and galanga to the pot, along with the salt and sugar.
    5 Heat over medium heat and slowly bring to a boil, stirring occasionally.
    6 Cook for 5 minutes to flavor the broth.
    7 Add fish pieces, return to a boil and add fish sauce.
    8 Simmer over low to medium heat uncovered for 10-15 minutes turning catfish occasionally.
    9 Serve warm over jasmine rice.

    Baked Talapia with Tamarind Sauce


    * 2-3 fillets of talapia, or other white-fleshed fish (cod, sole, snapper, etc...)
    * generous handful fresh coriander
    * 3 spring (green) onions, sliced
    * Tamarind sauce:
    * 1 Tbsp. tamarind paste
    * 1/4 cup water
    * 2 Tbsp. palm or brown sugar (or substitue 1 1/2 Tbsp. white sugar) - adjust to taste
    * 3/4 tsp. shrimp paste
    * 3 Tbsp. fish sauce
    * 1/3 loose cup chopped fresh coriander (include both stems and leaves)
    * 2 tsp. Nam Prik Pao (or substitue other red chili sauce)
    * 4 cloves garlic, minced
    * 1 thumb-size piece ginger, grated or cut thinly into strips


    1. Rinse and pat dry fish. Place fillets in a flat baking dish (preferably one with a tight-fitting cover - or you can use tin foil to cover it).
    2. Place all "Tamarind Sauce" ingredients together in a sauce pan. Gently warm over low to medium heat until you get a uniform consistency.

    Tip: The amount of sugar in the recipe may seem like too much, but it's needed to balance out the extreme sourness of the tamarind - unless you're one of those people who prefers very sour flavors. The Thai way is to always keep a balance of the 4 big "tastes": sweet, sour, spicy, and salty.
    3. Taste-test the sauce, adding more sugar if too sour, or more fish sauce if not salty enough. Also add more chili sauce if you prefer it spicier - again, looking for that special Thai balance of flavors.
    4. Pour 1/4 to 1/3 of the sauce over the fish fillets. Cover the rest and keep warm over minimum heat for later.
    5. Turn the fillets over several times in the sauce/marinade, then cover and bake at 350 degrees for 15 minutes, or until the fish is cooked. Fish is done perfectly when the flesh flakes easily and is no longer translucent. Note that thick fillets may need 20-25 minutes.
    6. When fish is cooked, remove it from the oven. Lift fillets out of the baking dish and place on a serving plate or individual plates. Pour reserved tamarind sauce over, then top with spring onion and fresh coriander.

    Crispy Catfish Green Mango Salad - Yum Pla Dook Foo

    1/3 cup vegetable oil
    3-5 Thai chili pepper, minced
    1 teaspoon sugar
    2 shallots, thinly sliced
    1 lime
    1/3 cup green mango
    2 tablespoons fish sauce
    1/2 lb catfish
    1/4 cup cashew Optional
    Tips and substitutions
    1/2 lb of catfish is about 1 filet.

    There are two ways of frying the cat fish.

    The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.
    I recommend that instead of the traditional method, you bake it first and then drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces.
    It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel.
    Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together. Slice the shallot thinly.
    Peel and grate mango with a large hole grater. In Thailand people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the
    thin pieces away.
    If your cashews are uncooked, toast them in a pan until golden brown.
    Mix all ingredients together and serve.

    Thai Spicy Catfish Pad Ped Pladuk Recipe


    * 1 lb catfish, cut into "steaks" about 1 inch thick
    * 1/4 cup of Thai red curry paste (check my red curry recipes) * 1/4 cup thinly slice fresh ginger
    * 1/2 cup fresh Thai lemon leaves, thinly sliced
    * 1/4 cup fish sauce
    * 1 tablespoon palm sugar
    * 3 green chilli pepper / bell pepper can be use thinly sliced * 2 tablespoon of oil
    * 1/4 cup of basil


    1. In a wok dip fry the fish until crispy, removed from heat and dry.
    2. SAUCE:
    3. In a low heat pan add oil and curry paste (carefull as it may splash). Stir fry for about 2-3 minutes and add fish sauce, sugar, ginger, lemon leaves cook it until reduce heat. Add green chilli pepper and basil.
    4. In a serving plate, arrange fish, top with sauce, mix together or placed sauce on side. Garnish with basil

    Thai Fish Soup

    1 catfish (about half a pound prepared weight or other kind of fish) 2 cups fish stock
    1 cup coconut milk
    1 tablespoon galangal, julienned
    1 tablespoon lemon grass, thinly sliced
    1 tablespoon coriander/cilantro leaves
    1 tablespoon Thai chile peppers, thinly sliced
    4 tablespoons fish sauce
    4 tablespoons lime juice

    Bring the stock to a simmer. Add the galangal, lemon grass, coriander, chilis, fish sauce and lime juice, and bring back to the simmer. Clean the fish and cut it into 1" steaks, then divide them, removing the bones. Add the fish to the soup, and the coconut milk and bring back to a very gentle simmer, and poach the fish for 3-4 minutes (until just cooked).

    Thai Fish Curry Recipe


    * 3-4 fillets of fresh or frozen fish - any type - thaw if using frozen
    * handful of fresh mushrooms, sliced
    * 1 red pepper, de-seeded and diced
    * 1 medium tomato, cut into small pieces
    * handful of fresh basil
    * handful of fresh coriander
    * fresh lime or lemon wedges for garnish

    * Thai curry sauce
    * 1/2 cup fresh coriander stems and leaves, chopped
    * 1 can good-quality coconut milk
    * 4 green onions, sliced (including green stem)
    * 1 thumb-size piece galangal or ginger, grated
    * 4 cloves garlic
    * 2 Tbsp. fish sauce (or more to taste)
    * 1 Tbsp. chili powder
    * 2 tsp. ground cumin
    * 2 tsp. ground coriander
    * 2 tsp. brown sugar (or more to taste)
    * 2-3 kaffir lime leaves
    * 1/2 tsp. turmeric
    * 1 tsp. shrimp paste
    * 1-2 fresh red or green chillies, finely sliced (omit if you prefer a milder curry)


    1. First, make the curry sauce. Place all curry sauce ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
    2. Pour the sauce into a wok (or large frying pan) and place over medium to high heat. Bring to a boil.
    3. Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
    4. Remove cover and stir. Add the tomatoes and continue simmering (covered) for another 2-3 minutes.
    5. Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) if not salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
    6. Slide fish with curry sauce and vegetables onto a serving platter.
    Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice.

    Steamed Whole Fish - Pla Chon Pae-Sa

    * 1 1/2 lb Pla Chon
    * 1 ts Salt
    * 1/2 ts White Pepper
    * 2 Minced Garlic Cloves
    * 1 c Chopped Celery
    * 2 tb White Wine
    * 1 tb Fish Sauce (Nam Pla)
    * 2 Sliced Green Jalapeno
    * 1 c Chopped Green Onions,


    Although Pla Chon is a fresh water fish, snapper or sole can be substituted. In fact this is delicious with any salt water fish.
    Clean the fish and slash to the bone three times on each side. Rub with salt and pepper. Place on a steaming plate and top with the remaining ingredients. Place in a steamer, cover and steam for 15 minutes on high heat. Remove and serve.
    Last edited by dirtydog; 01-02-2009 at 07:43 AM.

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