Fish with Tart Thai Sauce

“This is really best served over whole fish with a generous portion of rice. A similar recipe is Sauce for Fish.” – April Ferre

Fish with Tart Thai Sauce

Course: Main Courses – Fish & Seafood
Cuisine: Thai


  • 1/2 Carrot Peeled & Grated
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Rice or Red Wine Vinegar
  • 2 Teaspoons Soy Sauce
  • 3 Tablespoons Water
  • 1 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Chili Oil
  • 2 Teaspoons Fresh Cilantro Minced
  • 1/4 Cup Fresh Cilantro Sprigs Divided – For Steamed Fish
  • 1 1/3 Pound Rockfish Fillets
  • Scallions Sliced


  • Combine all ingredients except fish and cilantro sprigs. Set aside.
  • To steam: place the fish on a rack or in a bamboo steamer; lay cilantro sprigs on top of fish. Put over boiling water, cover and steam 12 minutes per inch thickness. Alternatively, fish may be fried.
  • Spoon sauce over the fish and garnish with scallions. Serve with rice.

2003 Recipe – April Ferre – Seattle Times as posted by Mike Key