Thai-Style Fish in Lemon Recipe
5 Irresistible Ways to Make Thai-Style Fish in Lemon
If you love bright, citrusy flavors with a hint of Thai magic, this Thai-Style Fish in Lemon recipe is perfect for your kitchen. It combines tender white fish with creamy butter, fresh lemon, and classic Thai umami elements to create a sauce so delicious, you’ll want to drizzle it on everything.
Why You’ll Love Thai-Style Fish in Lemon
- Bright & Zesty: Lemon juice and zest give natural acidity and freshness.
- Creamy & Savory: Butter and Thai fish sauce create rich, umami depth.
- Quick & Elegant: Simple to prepare, yet impressive enough for guests.
- Versatile: Pairs beautifully with rice, noodles, or crisp salads.
Ingredients for Thai-Style Fish in Lemon
| Ingredient | Purpose / Tip |
|---|---|
| White fish (cod, tilapia, sea bass) | Flaky, mild flavor |
| Unsalted butter | Controls saltiness |
| Garlic | Aromatic backbone |
| Lemon juice & zest | Freshness and acidity |
| Fish sauce & soy sauce | Classic Thai umami |
| Red chili (optional) | Adds spice |
| Cilantro | Garnish and color |
| Coconut milk (optional) | Creamy tropical twist |
External resource: Thai Cooking Basics – Fish Dishes (DoFollow)
How to Make Thai-Style Fish in Lemon
1. Prepare the Fish
Pat fish dry and season lightly. Avoid overcooking to keep it tender.
2. Make the Lemon Butter Sauce
Melt butter in a pan, sauté garlic, add fish sauce, soy sauce, and lemon juice. Optionally, stir in a splash of coconut milk.
3. Cook the Fish
Pan-sear or bake fish until it flakes easily with a fork.
4. Combine & Serve
Drizzle sauce over the fish, garnish with cilantro, toasted sesame seeds, or crushed peanuts. Serve with steamed jasmine or coconut rice.
Internal link example: Other Quick Thai Recipes
Flavor Variations
- Spicy Kick: Add Thai chili paste (nam prik pao).
- Creamy Version: Use coconut cream instead of milk.
- Garlic Lover: Double the garlic and add minced ginger.
- Lemon-Lime Fusion: Half lemon, half lime juice for tropical flair.
A tangy, buttery Thai-style fish dish infused with fresh lemon, garlic, and herbs — light, delicious, and ready in minutes.
Ingredients
2 white fish fillets (such as cod, tilapia, or sea bass)
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon (about 3 tbsp)
1 tsp lemon zest
1 tbsp fish sauce
1 tsp soy sauce
1/2 tsp sugar
1 small red chili, finely chopped (optional)
Fresh cilantro, chopped, for garnish
Lemon slices, for serving
Directions
- Prepare the fish:
Pat the fish fillets dry and season lightly with salt and pepper. - Pan-fry the fish:
In a nonstick pan, heat olive oil over medium heat. Add the fish and cook for 3–4 minutes per side until golden and flaky. Remove and set aside. - Make the sauce:
In the same pan, melt butter. Add garlic and sauté for 30 seconds until fragrant. Stir in lemon juice, zest, fish sauce, soy sauce, sugar, and chili. Simmer for 1–2 minutes until slightly thickened. - Combine:
Return the fish to the pan and spoon the sauce over it. Cook for another minute to absorb the flavors. - Serve:
Garnish with fresh cilantro and lemon slices. Serve with jasmine rice or steamed vegetables
Notes
- Kid-Friendly Notes:
Skip the chili for a mild version kids will love.
Add a drizzle of honey if they prefer a slightly sweeter taste.
Tips for Perfect Flavor:
- Use freshly squeezed lemon for a bright, natural tang.
- Don’t overcook the fish, it should flake easily with a fork.
- Try adding a splash of coconut milk for a creamier twist.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently on low heat; avoid microwaving to keep the fish tender.
- Freezer: Not recommended, the butter sauce may separate when reheated.
