Fish with Thai sticky sauce

I was lucky enough to teach English in Thailand for almost six months when I was 22, and stepped on the plane from London having never eaten any Thai food. Every meal was a whole new experience and I absolutely loved it, and this meal is like a flashback on a plate. Serves 3.



3 finely chopped garlic cloves

3 cm piece ginger, peeled + juilienned

1 red chilli, sliced

3 tbsp light brown sugar

4 tbsp fish sauce

100ml lime juice


2 spring onions, sliced

Small handful coriander

Handful Thai basil leaves

Veg oil

3 large fish fillets


  1. Heat oven to 190C and line a roasting tin with foil.
  2. Place the fish fillets in the tin, season well, and bake for 25 minutes.
  3. In the meantime, heat a slurp of veg oil in a frying pan, throw in the Thai basil leaves and cook for a minute – remove gently using tongs to a plate lined with kitchen paper to drain, and set aside.
  4. In that same pan, add the garlic, ginger & chillis and fry for a couple of minutes.
  5. Stir in the lemon juice, fish sauce and sugar, bring to the boil and then leave to simmer for 10 minutes until syrupy. If it gets too thick stir in a little hot water.
  6. When the fish is ready, serve with rice and veg, and spoon over the sticky sauce. Sprinkle with coriander, spring onions and your crispy Thai basil.
  7. Maximum yums. Feel free to epically up the chilli content depending on what you can handle of course. When in Thailand and all that jazz.

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