Appon's Thai Food Recipes

Fish Dishes - Thai Recipes

Salmon In Isan Lap Sauce ( Lap Bla Salmon )


Lap is classic Isan (North East Thailand), dressing and this is a nice way to eat salmon. Salmon can be so plain sometimes and this spicy dressing for it, really peps it up.

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Fish in Banana Leaves ( Mook Pa Chon )


Steaming food in banana leaves is a Thai tradition, the only change these days is that we like to use a stapler to staple the banana leaves into their pyramid shaped parcels! Once cooked, these parcels can be eaten hot or cold and are ideal to take on a picnic.

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Curried Spicy Mackerel ( Choo Chee Pa )


Mackerel is an oily fish and a good source of essential fish oils. This dish is how we serve it in Thailand, with a spicy green pepper and curry sauce together with strips of lime leaves.

1-2 Mackerel Fish
250 ml Coconut Milk
1 Tablespoon Red Curry Paste
1/2 Teaspoon Salt
1 Teaspoon Sugar
2 Kaffir Leaves
2 Red Chillies

1. Clean the mackerel and cut in half, gut it and steam for 10 minutes.
2. Put the coconut milk in the frying pan and warm it on the heat.
3. When the coconut milk starts to steam, add the red curry paste and oil and stir until mixed for 30 seconds. Add the salt and sugar until it's all mixed together then turn off the heat.
4. Place the mackerel on a plate, spoon over the red curry paste and finely slice the kaffir leaves and chillies and garnish the fish dish with it.

Sun Tanned Fish ( Bla Daid Diew Naam Bla Wan )


The extra flavour in this fish comes from leaving it sitting in the sun for a day. I like to think it's sun-basted rather than sub-tanned. For this dish, get a fish with plenty of white meat on it, as it sits in the sun it will dry and shrink a little, so the thicker the meat the better. I used a hake.

500 gms White Fish
1 Hot Sun
Oil for Deep Frying
1 Teaspoons Salt

Ingredients for Sauce
4 Fish Sauce
4 Tablespoons Sugar
3 Chillies
1 Garlic Cloves
2 Small Red Onions
10 gms Sour Mango
50 ml Water

1. Clean the fish and cut it lengthwise and open it up so that the meat side faces up and the skin side faces down.
2. Salt the meat of the fish, place on a plate and leave it out in the sun for one day.
3. Deep fry the fish in hot oil until it turns brown and crunchy.
4. To make the sauce, into a saucepan place the sugar, fish sauce and water.
5. Boil the sauce until the sugar is dissolved and the sauce become thicker, then remove from the heat and leave to cool.
6. Slice the garlic, chillies, mango and red onion and mix into the sauce.

Salmon Herb Rollups ( Salmon Op Samoon Priy )


These salmon rollups are flavoured with Thai kaffir limes leaves, lemon grass and pepper corns which infuse the salmon as they cook.

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Tilapia Steamed Rolls ( Bla Tub-Tim Neing Sea Eaw )


Tilapia is common in Thailand & Chinese cuisine. If it's fresh, the flesh is easy to slice and roll, making it ideal for this recipe. Stuffed rolls of tilapia flesh in a soy sauce.

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Sweet Glazed Fish ( Bla Wan )


This is traditionally one of the ways we preserve fish in Thailand. In other countries they salt fish, and even though we can now freeze fish, they keep the salted fish for the flavour they remember from their childhood. The same happens in Thailand, we can freeze fish, but the sweetened taste of dried sweet fish has become a tradition.
You can use most types of fish. Fillet and flatten the fish, or get your fish monger to do it and hang it to dry for a day in a cool dark place before beginning to remove excess moisture.

200 gms Dried Fish Fillets
150 gms Brown Sugar
1 Tablespoon Sesame Seeds

1. Boil the brown sugar in a little water until it completely dissolves.
2. Add the sesame seeds and fish, and continue boiling off any water to form a thick sugar syrup.
3. Make sure the fish is well coated with the sugar, then hang them up to dry.
4. I hang mine in my kitchen, you can see from the photo below my string and clothes peg solution to drying fish! Underneath the fish is a plate for the excess sugar to drip onto.
5. Leave for 1-2 days to dry out, then store them in the fridge or a cool dark place away from flies. Once preserved like that they can usually be eaten up to 6 months later provided they haven't gone moldy.


Bla-o Gang-Luang (Yellow Curry Tuna)


I'm using small tuna for this, but a meaty white fish cut into steaks is a more common variation. Whatever fish you find at the local market that's fresh and meaty can be used, as long as it doesn't have a strong flavor of its own. The fish soaks up the curry flavors and added bamboo or coconut root soaks up the juice and provides much needed bulk to the curry.

The flavor you are aiming for is sour and spicey. Sour comes from the tamarind juice (tamarind paste mashed up in water so the water becomes sour, use the water in the dish to flavor the curry). The spicy comes from the curry paste that's so common in southern cooking. Be sure to taste and adjust the flavors at the end to get a good burn on your lips!

I threw in the fish head too for extra flavor, and some nice head meat. You don't need to do this, but why waste it?

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Korean Fish BBQ


I'm doing the Atkins diet to shed a few kilogrammes I gained on a recent European trip. All the cheese and fatty foods did terrible things to my waistline! So I'm eating protein and very little else.
(Video below).

But this doesn't have to be meal after meal of boiled chicken! I decided a nice Korean BBQ would be good, and why not make it a seafood BBQ? Some shell fish, some tilapia, a little tuna, I'm sure I can make it interesting.


It also is a great chance to try out the barbecue plate I bought in Kanchanaburi, at the Three Pagodas Pass. I bought it, it sat on the shelf waiting to be used, and I still haven't used it!

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Salted Crust Fish BBQ


I went camping at the beach last weekend at Thai Muang which is up the coast from Phuket. It's part of the enjoyment to head to the market, buy a fresh fish, stuff it, encrust it with sea-salt and barbecue it next to the sea!

Really stuffing, salting and barbecuing a fish is about as simple as cooking gets. You can prepare the fish then get the barbecue lit, which took quite a while with so little sea breeze. The salt has time to draw out some of the moisture in the skin and the herbs get time to infuse.

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About Fish Dishes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Fish Dishes category. They are listed from oldest to newest.

Prawns & Shrimp is the next category.

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