Baked Thai Style Fish Recipes

OVEN BAKED THAI STYLE FISH CAKES

Steps:

• Spray a baking tray with spray oil.
• In a mixing bowl combine first 7 ingredients. Mix well.
• Divide into 8 equal round cakes.
• Coat with flour, then dip in egg and finally coat with the crumbs.
• Place cakes on prepared tray; chill for 10 minutes.
• Meanwhile preheat oven to 190c.
• Spray cakes with oil and bake, turning once (spray again). They will take about 30 minutes in total to cook.

BAKED THAI STYLE FISH

Steps:

• I give directions for oven-baking a whole fish, but you can just as well fry fish fillets in a skillet. Never overcook! Then serve with this sauce.
• If possible, make the sauce the day before or earlier in the day, so the flavours develop, but I confess I always make it at the last minute.
• DO NOT BOIL the sauce -- heat gently.
• Make the sauce: Coarsely grate the cucumber into a small pot, liquid and all, then stir in the rest of the ingredients given above.
• Use enough cucumber! The sauce is not really strong, just flavourful -- don't overdo the hot pepper! If in doubt, add a few drops of Tabasco.
• Taste for seasoning, keeping in mind that fish and oyster sauces are salty, and their flavours become more pronounced on standing. Cover and keep cool.
• To prepare the dish, for a using a whole fish:.
• Heat oven to 425 deg F (210 deg C).
• Score fish on both sides by making 2 or 3 shallow cuts through the skin.
• Tear off a large piece of foil, large enough to enclose the fish completely and still leave space for steam.
• Spray the foil with a non-stick spray to prevent the fish sticking.
• Carefully put the fish on the foil (no salt) and close foil tightly, tent-like, so there is extra room for air to circulate.
• When oven reaches the correct temperature, bake the fish for 30 minutes exactly. It will be done just right (really!) after 30 minutes.
• Keep the fish warm, and heat the sauce gently but do not cook. (Or simply put the sauce in a dish, cover with foil, and put in a warming oven to heat up).
• Roll the baked whole fish carefully on to a warmed platter with the liquid that will have formed, and spoon over the sauce while hot.
• (Or use the sauce with fried fish fillets).
• If there is too much sauce for the platter, serve the rest extra, in a small jug.
• Serve with jasmine or sticky rice, coconut-coated fried bananas, one sweetish veggie (pumpkin, butternut or sweet potatoes sprinkled with cinnamon) and a large salad of mixed greens.
• Don't forget the chilled white wine!