Thai-Style Fish in Lemon Recipe
If you love bright, citrusy flavors and a hint of Thai magic, this recipe is for you. It combines the tenderness of white fish with the richness of butter and the zing of fresh lemon, creating a mouthwatering sauce that’s irresistibly good.
If you’ve ever wanted to bring Thai restaurant flavors into your kitchen, this Thai-Style Fish in Lemon Recipe is the perfect recipe to start with.
It’s the ideal balance of zesty lemon, creamy butter, and savory Thai fish sauce, resulting in a sauce so good, you’ll want to drizzle it on everything!
Simple to prepare yet elegant enough for guests, it’s a dish that transforms everyday fish into something extraordinary.
Why You’ll Love Thai style fish in lemon recipe?
Ingredients You’ll Need
- Fish: White, flaky varieties like cod, tilapia, or sea bass work best.
- Butter: Unsalted for control over saltiness.
- Garlic: The aromatic backbone of the sauce.
- Lemon Juice & Zest: Adds freshness and acidity.
- Fish Sauce & Soy Sauce: Classic Thai umami elements.
- Red Chili: Optional heat for those who like spice.
- Cilantro: For garnish and a burst of color.
Chef’s Tip
Add a small splash of coconut milk to the sauce for a creamier texture and subtle tropical flavor — it pairs beautifully with Thai herbs.
Serving Suggestions
- Serve over steamed jasmine rice or coconut rice for a full meal.
- Pair with stir-fried vegetables, garlic noodles, or a crisp cucumber salad.
- Garnish with toasted sesame seeds or crushed peanuts for extra crunch.
🧂 Variations
- Spicy Kick: Add a spoonful of Thai chili paste (nam prik pao).
- Creamy Version: Mix in a dash of coconut cream.
- Garlic Lover’s Twist: Double the garlic and add minced ginger.
- Lemon-Lime Fusion: Use half lemon, half lime juice for a more tropical touch.
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.
