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Thai baked fish in basil and coconut sauce

Samui Times Editor



Thai baked fish in basil and coconut sauce | Samui Times
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If you are struggling to find an easy fish dish to cook then try this no fail Thai baked fish in basil and coconut sauce recipe that is fun to cook, lost in calories and works equally well with any fish you choose to cook.


2-3 fillets of salmon/red snapper/cod or any other fish (fresh fish is preferable to frozen)

Banana leaves

Coconut marinade ingredients

½ tin of coconut milk

1 shallot

2 cloves of garlic

1 thumb size piece of galangal or ginger

2tsp ground coriander

A handful of basil leaves

2 Tbsp of fish sauce

2 kaffir lime leaves or 1tsp of lime zest

1 fresh red chili or ½ tsp of dried crushed chili

1 tsp of chili powder

Juice of ½ a lime


Place all of the coconut marinade ingredients into a blender and process well. Place the fish fillets in a large bowl and add ½ of the marinade.

Slather the marinade over both sides of the fish and then refrigerate for fifteen minutes.

When the fish has finished marinating spread a banana leaf approximately 1 foot square a work surface and place one fish fillet in the centre, fold both sides of the leaf to create a square packet and then turn it seam side down to prevent it opening.

Place your packets in to a casserole dish or pie plate and bake for 15 minutes at 180 deg for fifteen minutes. Check to see if the fish is cooked by inserting a fork into the thickest part of the fish, if the flesh is opaque and no longer transparent the fish is cooked, if not return the fish to the oven for a further 10 – 15 minutes.

Warm the remaining marinade over a low heat.

Add several spoonfuls of white rice onto the banana leave next to the fish, spoon over the warmed sauce and add a handful of basil and or coriander leaves.

Foil can be substituted for banana leaves if required.

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