The secret to this Thai grilled fish is in the mix of spices, and an unbelievably tasty sauce, but it’s a cinch to make, too


Thai Spice Grilled Fish


2pc(600g) River perch

Spice rub

20g Lemongrass

24g Dry spring onion

20g Turmeric fresh

10g Garlic

4g Salt

4g Turmeric powder



Heat oven to 180’C

Chop the lemongrass and garlic, add the spring onion, turmeric, garlic, salt, chicken powder, turmeric powder -  mix into a paste.

Scale and wash fish well, pat it dry.

Coat the spice rub onto the top of the fish, roast in a hot oven on a non-stick tray, or panfry in a non- stick fry pan.


Dipping Sauce

90 g Green chilli

9 g Coriander

9 g Garlic

9 g Sweet garlic

45 g Sugar

15 g Fish sauce



Blend all dipping sauce ingredients in a food processor or with a mortar and pestle.

Serve fish with dipping sauce on the side.

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