Grilled Thai Fish
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg fish fillet (s) (e.g. redfish, hake, pangasius )
- 1 tablespoon cumin
- 2 tablespoon oyster sauce
- 100 ml oil (e.g. sesame, sunflower or peanut oil)
- 1 teaspoon curry paste, green
- 0.5 ½ lemon (s), juice from it
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- The fish can be fresh or frozen, but must then be thawed. It is advisable to fillet the fish before preparation, if you have not already bought fillets.
- Salt the fillets and lightly add sugar. Mix the oil, oyster sauce, cumin, lemon juice and curry paste in a screw-top jar or shaker. The longer and more intensely you shake, the longer the marinade remains an emulsion.
- Apply the marinade to the fish and let the fish sit in the refrigerator for at least 2 hours.
- Then place on the hot grill and grill for approx. 2 - 3 minutes on each side.
- There is also rice or bread, white wine or beer.
- Tip: If you have, you can use the very practical fish turner. The purchase is worthwhile for fish fans!
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