Ingredients with Measurements:
- 4 fish fillets (such as tilapia or salmon)
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 2 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh ginger
- 1 tbsp chopped garlic
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, honey, lime juice, fish sauce, cilantro, ginger, garlic, and vegetable oil. Season with salt and pepper to taste.
2. Place fish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat.
4. Remove fish from marinade and discard the marinade.
5. Grill fish fillets for 3-4 minutes per side or until cooked through.
6. Serve with Nam Chim sauce (recipe below).
Nam Chim Sauce:
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh ginger
- 1 tbsp chopped garlic
- 1 small red chili, chopped
1. In a mixing bowl, whisk together lime juice, fish sauce, honey, cilantro, mint, ginger, garlic, and red chili.
2. Serve with grilled fish.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 8 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 15g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Soy sauce: tamari or coconut aminos
- Honey: maple syrup or agave nectar
- Lime juice: lemon juice or rice vinegar
- Fish sauce: soy sauce or Worcestershire sauce
- Cilantro: parsley or basil
- Mint: basil or parsley
- Red chili: jalapeno or serrano pepper
Variations:
- Use different types of fish such as halibut or cod.
- Add vegetables such as bell peppers or onions to the marinade.
- Use the Nam Chim sauce as a marinade instead of a dipping sauce.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking the fish to prevent sticking.
- Don't overcook the fish, as it will become dry and tough.
- Use fresh herbs for the best flavor.
Storage instructions:
Leftover grilled fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover fish in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled fish on a platter with the Nam Chim sauce on the side. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
- Steamed rice
- Grilled vegetables
- Asian slaw
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Asian slaw
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the fish is dry, it may have been overcooked.
Food safety advice:
- Make sure to marinate the fish in the refrigerator and discard any leftover marinade.
- Cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Nam Chim is a traditional dipping sauce in Thai cuisine, typically made with lime juice, fish sauce, sugar, and chili peppers.
Flavor profiles:
Salty, sweet, sour, spicy
Serving suggestions:
Serve the grilled fish with steamed rice and grilled vegetables for a complete meal.
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Region: Thai