Thai Chili Fish

Serves: 4
Total Calories: 369


4 8 ounce tailfish, sea bass, striped bass, red snapper, or tuna fillets
2 tablespoons olive oil
2 tablespoons Tommy Tang's Thai seasoning
3 tablespoons olive oil
6 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
1 tablespoon finely chopped or ground peeled fresh ginger
2 teaspoons chopped serrano chile
12 shiitake mushrooms
1 tablespoon roasted chili paste
1 tablespoon oyster sauce
1 tablespoon Thai sweet black bean sauce
2 teaspoons Thai fish sauce
1 teaspoon black pepper
1/3 cup Lemon Grass Stock
2 tablespoons finely diced red bell peppers
4 sprigs mint leaves (garnish)


Place fish in a large mixing bowl. Coat with 2 tablespoons olive oil and Thai seasoning. Heat a large skillet over high heat and sauté fish for 2 minutes on each side. Transfer to serving plates and keep warm.

Heat 3 tablespoons olive oil in a medium skillet over high heat. Add onions and garlic and sauté until lightly browned, about 1 ½ minutes. Add ginger and Serrano chili and sauté 1 minute. Add mushrooms, chili paste, oyster sauce, black bean mixture, fish sauce, and black pepper and cook, stirring, 1 minute. Add lemon grass stock and bell pepper and cook, stirring, 2 minutes. Pour sauce evenly over fish; arrange mushrooms at side of each plate. Garnish with mint and serve.

Nutritional Facts:

Serves: 4
Total Calories: 369
Calories from Fat: 163

This Thai Chili Fish recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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