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Thai Whole Grilled Fish with Sweet & Sour Glaze

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“I got this recipe from a cooking class I attended. The glaze would also be good on other seafood or pork. Recipe by chef Brian Patterson.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 -4 whole rockfish or 2 -4 whole similar white fish fillets, gutted & cleaned,head on
  • Marinade
  • 1 cup soy sauce
  • 12 cup sesame oil
  • 2 tablespoons chopped fresh ginger
  • 6 cloves garlic, roughly chopped
  • 1 tablespoon chili paste
  • 2 tablespoons chopped fresh cilantro
  • Glaze
  • 12 cup vegetable oil
  • 5 cloves garlic, chopped
  • 14 cup sugar
  • 12 cup rice wine vinegar
  • 3 tablespoons fish sauce
  • 1 tablespoon finely julienned ginger
  • 14 cup finely julienned red bell pepper
  • 1 teaspoon chili paste

Directions

  1. Score each side of the fish with 3-4 small shallow cuts.
  2. Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
  3. Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
  4. Simmer until garlic begins to turn golden.
  5. Strain and let cool.
  6. In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
  7. Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
  8. Cook together for 3-5 minutes until sauce reduces slightly.
  9. Making sure your grill is clean and well-lubricated with plenty of vegetable oil (or using a specially designed fish grilling basket), grill fish over medium heat, approximately 7 minutes per side or until flesh is just opaque at the bone.
  10. Plate fish and spoon sauce over each fish.
  11. One small fish is a perfect entrée for one person, share larger fish between two people.
  12. Serves 4.

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