A Klever Foodie original recipe — bold Thai-inspired flavours with Auntie Sizzle’s homemade twist.
This marinade combines sautéed onions, garlic, chillies, and tomatoes with the delicious ginger, soybean, and tangy flavours inspired by Thai chicken rice dipping sauce (Nam Jim Khao Man Gai).
Prep: 15 min
Cook: 15 min
Serves: 4
Ingredients
Olive oil
3 tablespoons
Medium onion, chopped
1
Garlic cloves, minced
6
Fresh red chillies, chopped
3–5
Ripe tomatoes, chopped
3
Fresh ginger, grated
2 tablespoons
Fermented soybean paste (tao jiew)
2 tablespoons
Light soy sauce
1 tablespoon
Rice vinegar
2 tablespoons
Brown sugar
2 teaspoons
Fresh lime juice
2 tablespoons
Coriander roots or stems, chopped
1 tablespoon
Water
¼ cup
Whole cleaned fish or fish fillets
800 g–1 kg
Step-by-step instructions
Step 1: Prepare the vegetables
Chop the onions, tomatoes, garlic, and chillies. Grate the ginger and finely chop the coriander roots or stems.
Step 2: Fry the aromatics
Heat olive oil over medium heat. Fry onions for 3 minutes, add garlic and chillies for 1 minute, then tomatoes for 5–7 minutes until softened.
Step 3: Add the Thai-inspired flavours
Stir in ginger, fermented soybean paste, soy sauce, vinegar, brown sugar, coriander and water. Simmer gently for 3 minutes. Turn off the heat and stir in the lime juice.
Step 4: Blend the marinade
Allow the mixture to cool, then blend until smooth or slightly chunky. Taste and adjust the chilli, lime or sweetness.
Step 5: Marinate the fish
Reserve some sauce separately for serving. Coat the fish with the remaining cooled marinade, cover, and refrigerate for 20–30 minutes.
Step 6: Cook and serve
Bake at 200°C (392°F) until the fish reaches 63°C (145°F) internally, approximately 12–20 minutes for fillets, longer for whole fish. Serve with the reserved sauce, jasmine rice and fresh vegetables.
One extra suggestion
