Description
This Grilled Bar with Thai Sauce combines smoky grilled fish with a sweet, sour, and spicy sauce, perfect for seasonal gatherings.
Ingredients
- 2 whole sea bass, cleaned and scaled (about 1.5–2 lb total) — or fillets if preferred
- Salt and freshly ground pepper
- 2 tbsp neutral oil (for brushing)
- 2 limes, zest and juice
- 3 tbsp tamarind paste
- 3 tbsp palm sugar or brown sugar
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 2 cloves garlic, finely minced
- 1–2 small red chilies, thinly sliced (adjust to taste)
- 2 tbsp chopped cilantro
- 1 tbsp toasted sesame oil
- Lime wedges (for serving)
- Fresh herbs (mint, cilantro)
- Steamed rice or warm flatbread
Instructions
- Pat the fish dry, score the skin lightly, and season inside and out with salt and pepper. Brush with oil to prevent sticking.
- In a small saucepan, gently heat tamarind paste, sugar, soy sauce, fish sauce, garlic, and chilies until sugar dissolves. Simmer 2–3 minutes to meld flavors, then stir in lime juice, zest, cilantro, and sesame oil. Set aside.
- Preheat your grill or grill pan to medium-high. Aim for a steady heat so the skin crisps without burning.
- Grill fish skin-side down first for 4–6 minutes depending on thickness, then flip carefully and cook another 3–4 minutes until opaque and flaky. For fillets, reduce time slightly.
- In the last minute of cooking, brush the fish generously with the Thai sauce and let it caramelize slightly.
- Transfer to a platter, spoon extra sauce over, garnish with herbs and lime wedges. Pair with warm bread or rice for a cozy meal.
Notes
Avoid overcooking and ensure fish is dry and well-oiled on the grill. The sauce can be made ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai