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This is such a fresh and intensely flavorful dish that would seduce your palate and earn a lot of praise. My daughter-in-law has introduced this dish to me in Bangkok, and I have instantly become a huge fan.
It’s really easy to make but the key point is to use high quality ingredients. Since the fish will be served raw, you should get sushi or sashimi-grade tuna or salmon. Frozen-at-sea (FAS) halibut could also be used. Make sure to thaw the frozen fish overnight in the refrigerator.
The lime content in the sauce will “cook” the raw fish, and should be added around 20 minutes (and preferably no longer than 30 minutes) before serving or it may alter the texture of the fish.
The sauce could be made the day before and refrigerated in an airtight container, but it would taste better freshly made. It’s predominantly spicy and sour with a salty and sweet under note and is the perfect sauce for any seafood dish. If you can’t take too much spiciness, you should remove the white seeds from the chilis before adding them to the sauce.
Thai Raw Fish with Chilil Lime Fish Sauce
Ingredients
- 1 lb arounf 500 grams Raw Tuna or Salmon, Sashimi-grade
Chili Lime Fish Sauce
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 tbsp palm sugar or 1-1/2 tbsp sugar
- 2 to 3 Thai chili, sliced
- 1 large green chili
- 2 tbsp fresh garlic, minced
- 6 sprigs fresh coriander
Instructions
- Wash and dry the fish, and thinly slice it and arrange in the serving platter and refrigerate
- Prepare the sauce: Mix the fish sauce, lime juice and sugar in a bowl till the sugar is dissolved. In a mortar and pestle (or using a food processor), crush together the chilis, garlic and coriander to form a paste. Add the paste to the lime juice and fish sauce, and mix well. Adjust the seasoning: the primary flavors are spicy and sour, with a salty and sweet note. You may also add 1 or 2 teaspoons of water to dilute if the sauce is too strong for your taste.
- 20 minutes (or up to 30 minutes) before serving, pour the sauce evenly over the fish slices and let marinate in the refrigerator. Serve immediately.
This dish could be enjoyed as an appetizer or served as main course, with steamed rice.
For more raw fish recipes, check this post.
Leave me a comment if you decide to make it!
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