Whole Crispy Seabass with Sweet Garlic-Chili Sauce

Preparation info
  • Serves


    as part of a multi-course meal
    • Difficulty


    • Ready in

      35 min

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes

By Katie Chin

Published 2013

  • About

This dish makes for a beautiful presentation. I recommend using a round platter and positioning the fish in a yin-yang shape. Serving a whole fish is a grand gesture in Asian culture and the head of the fish should be pointed at the eldest sitting at the table as a sign of respect.


  • 2 whole sea bass or striped bass (about 1 pound each)
  • teaspoons salt


  1. Slash the fish crosswise 3 times on each side. Mix the salt and sesame oil and rub cavities and outsides of each fish with the mixture. Cover and refrigerate 1–2 hours.
  2. Sauce: Whisk together the sweet Thai chili sauce, fish sauce, sesame oil, soy sauce, fresh coriander leaves, pepper, garlic, lime juice, palm sugar, and chilies in a small bowl. Transfer to a sm