Various types of whole fish or fillets work for this dish. Thais prefer whole fish. I have made this with whole Talapia or Red Snapper as well as using salmon fillets.

This fish turns out moist and flavourful with the Thai seasonings. I cook it in a claypot, but any baking dish will work.

1 sea bass, about 1 ½#, cleaned and scaled leaving head and tail intact
1 tbsp peanut or vegetable oil
2 lemon grass stalks, finely sliced
4-5 shallots , finely shredded (1 red onion can be used instead)
1 chile, seeded and finely chopped (I use 4 to 6 as we like it spicy)
2 inch piece fresh root ginger, finely shredded
3 tbsp chopped fresh
coriander (cilantro)
rind and juice of 2 limes
*optional 4 Kaffir Lime leaves slivered
2 Tbs light soy sauce
Dash of Fish Sauce (nam pla)
sea salt and ground black pepper

If using a clay pot, presoak for 25 minutes in cold water.

Make 3 to 5 slits on each side of the fish.

Rub the fish with sea salt, pepper, and peanut oil.


Mix together the Thai seasonigs – the lemon grass, shallots, chili, ginger, coriander, kaffir lime leaves, and lime rind. Place part of this mixture in the bottom of the claypot.

Lay the fish on top, and cover with the remaining seasonings mixture. Sprinkle with the lime juice, soy sauce, fish sauce, and remaining oil.

Cover and place in an unheated oven.

Turn the oven to 425 F and cook the fish for 30 – 40 minutes, or until the fish flakes easily when tested with a fork.

Serve immediately with steamed Jasmine Rice.