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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Tom Yum Baked Tilapia

[heart_this] · Jul 21, 2009 · 29 Comments

Tom Yum Baked Fish

A while ago I made a tom yum goong or a Thai hot and sour soup with prawns that I really enjoyed. I made the tom yum soup from scratch but you can buy the hot and soup flavouring as a pre-made paste for quick tom yum soups. Once the tom yum is in a paste form it opens the doors for many other applications including this tom yum grilled tilapia that that I found on About:com: Thai Food . I liked the sound of using the tom yum flavours in something other than a soup and I was in the mood for some Thai! The original recipe called for grilling the fish but I have been enjoying baking fish lately so I decided to cook it that way instead. The recipe is pretty easy; you simply process all of the tom yum paste ingredients in a food processor, marinate the fish and bake. The recipe suggested saving part of the tom yum paste and simmering it in some coconut milk to serve as a dip for the fish but I thought that it would just be easier to pour it over the fish when it was done baking. The tom yum baked tilapia turned out really well! The fish was nice and moist and tender and covered in the amazing tom yum flavours. I really like the combo of hot and sour in this tom yum paste and I am especially fond of all of the fresh herbs which really brightened up the meal. (You can easily control the amount of heat in this dish by using milder or less chilies or more chilies if you like it hotter.) The coconut to yum sauce completed the meal perfectly. Continuing with the coconut theme I served the tom yum tilapia with some coconut jasmine rice topped with some toasted coconut flakes.

Tom Yum Baked Fish

Tom Yum Baked Fish

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
ingredients
  • 2 stalks lemongrass (peeled and chopped, or lemon zest or myrtle leaves)
  • 3 cloves garlic
  • 1 thumb sized piece galangal (or ginger, peeled and chopped)
  • 1+ birds eye chili (or other hot chili or 1 teaspoon chili sauce, etc.)
  • 1/4 cup cilantro (chopped)
  • 1 lime (juice and zest)
  • 2 green onions (sliced)
  • 1/2 teaspoon shrimp paste
  • 2 tablespoons fish sauce
  • 2 tablespoons oil
  • 2 tablespoons palm sugar (grated or sugar)
  • 2 white fish fillets
  • 1/4 cup coconut milk
directions
  1. Place the lemon grass, garlic, galangal, chili, cilantro, lime juice and zest, green onions, shrimp paste, fish sauce, oil and palm sugar in a foor processor and process.
  2. Marinate the fish in 3/4 of the paste for at least 10 minutes.
  3. Place the fish into a covered baking dish and bake in a preheated 350F/180C oven until cooked, about 10-12 minutes.
  4. Heat the coconut milk and the remaining paste in a small sauce pan and simmer for 1 minute.
  5. Serve the fish with the sauce on the side along with some rice.
Similar Recipes:
Tom Yum Gai (Thai Hot and Sour Chicken Soup)
Shrimp Tom Yum Goong Soup
Tom Yum Grilled Shrimp
Tilapia Baked in Tamarind Sauce
Tilapia Baked in Salsa Verde
Tilapia Piccata
Tilapia Baked in Thai Green Curry
Trout Amandine (aka Trout Almondine)

Food, Gluten-free, Low-carb, Main Course, One-Pan, One-Pot, Recipe, Seafood, Shrimp, Thai

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Reader Interactions

Comments

  1. Katerina says

    July 21, 2009 at 10:56 pm

    This sounds absolutely delicious! I made a Thai fish curry with white fish and coconut milk awhile back that was similar and very good. The flavors really compliment the subtle flavour of tilapia.

    Reply
  2. Sharon says

    July 21, 2009 at 11:17 pm

    What a great idea! I've made fried rice with tom yum paste before (highly recommended). I'd love to try this as well! Tilapia is on sale this week 🙂

    Reply
  3. Jenn says

    July 21, 2009 at 11:27 pm

    My favorite fish!!! Will be trying this soon!!!

    Reply
  4. foododelmundo says

    July 21, 2009 at 11:31 pm

    This sounds great! My homestay mother used to make Tom Yam Koong for me because it was my favorite – I only make it about once a year – ingredient thing. Now I have no excuse – I'll bet that paste would freeze beautifully. Thanks for another great one Kevin!

    Reply
  5. The Duo Dishes says

    July 22, 2009 at 12:10 am

    Talapia is one of the great fishes now. It's popping up everywhere. Sounds awesome. We could take this and a side of fluffy rice any day.

    Reply
  6. chefectomy says

    July 22, 2009 at 3:03 am

    I have been making and eating Thai like crazy but this is a very cool idea I want to try. Thanks!

    –Marc

    Reply
  7. Rosa's Yummy Yums says

    July 22, 2009 at 5:03 am

    That looks really delicious! A light, yet flavorful dish!

    Cheers,

    Rosa

    Reply
  8. Jan says

    July 22, 2009 at 6:43 am

    This looks amazing!

    Reply
  9. Kristen says

    July 22, 2009 at 6:49 am

    What a great idea to use a whole fillet of fish like that. Great to break away from the bowl with the Tom Yum 🙂
    Beautiful photo — mouth watering

    Reply
  10. Nina Timm says

    July 22, 2009 at 8:00 am

    We had lovely fish fillets last night and I have 2 fillets left…I think I know now what to do with them!!! Thx

    Reply
  11. Beachlover says

    July 22, 2009 at 8:09 am

    wow!! this tilapia is a die for dish! love tom yum flavor especially kaffir lime and lemongrass!!

    Reply
  12. HoneyB says

    July 22, 2009 at 9:52 am

    such a pretty dish!

    Reply
  13. ♥peachkins♥ says

    July 22, 2009 at 11:07 am

    This is a nice twist to my usual Tilapia.

    Reply
  14. diva says

    July 22, 2009 at 11:21 am

    is it quite easy for you to get tilapia at the fishmongers? i used to have a massive thing for tilapia because for a freshwater fish, it's tasty!! loving this dish kevin. x

    Reply
  15. Christelle says

    July 22, 2009 at 11:31 am

    Nothing healthier and tastioer than a thai cooked fish! I love mine steamed in particular 🙂

    Reply
  16. Joanne says

    July 22, 2009 at 12:19 pm

    This sounds like coconut heaven! Thanks for the simple idea.

    Reply
  17. Cookin' Canuck says

    July 22, 2009 at 2:50 pm

    This dish includes all of the flavours I love and would be happy to make everyday. I can't wait to try this.

    Reply
  18. Anonymous says

    July 22, 2009 at 4:34 pm

    Thats funny, i just made a soup last night kind of like a fusion of Tom Yum , Tamarind, and Pho… guess i couldn't decide what kind i wanted… looks awesome!

    Reply
  19. Pam says

    July 22, 2009 at 4:42 pm

    Wow Kevin – it looks beautiful and tasty. I love all the flavors used.

    Reply
  20. mycookinghut says

    July 22, 2009 at 6:20 pm

    I love Tilapia!! And this one makes it even better cos I love Tom Yum!

    Reply
  21. farida says

    July 22, 2009 at 9:39 pm

    This sounds very delicious. You are such a talented cook!

    Reply
  22. Anonymous says

    July 23, 2009 at 8:11 am

    This looks delicious! I usually buy catfish filets as I find tilapias a bit bland. But this looks delicious! Bookmarked.

    Reply
  23. Pam says

    July 23, 2009 at 10:32 am

    I love Tom Yum soup, so having it's flavors on a fish is a no-brainer for me!

    Reply
  24. Kevin says

    July 23, 2009 at 10:49 am

    diva: Yes tilapia is usually plentiful at the fishmonger here in Toronto.

    Reply
  25. BMK says

    July 23, 2009 at 11:47 am

    What a great way to incorporate the wonderful flavors of the soup into another dish!

    Reply
  26. Sippity Sup says

    July 23, 2009 at 6:20 pm

    This is such a great idea and tilapia lends itself perfectly. GREG

    Reply
  27. susan says

    July 23, 2009 at 6:42 pm

    Hi,

    My name is Susan and I work with a high traffic cooking site called http://www.cookeatshare.com. I have tried a few recipes of yours and was very impressed. We would like to make you a featured chef on our site in August or September. Our "featured chef" section, which is at the very top of our home page, gets tremendous exposure to our over 300,000 monthly visitors. You can see it here…www.cookeatshare.com. The featured chef also gets exposure in our monthly newsletter, which goes out to a very broad audience.

    We are a cooking social network for professional chefs and foodies. We've grown rapidly over the past year and now reach over 300,000 unique visitors on a monthly basis. We've had great write ups in the Daily Candy, Eater, San Jose Mercury News, Orange County Register, and many other reputable sites.

    We really like the recipes and other content you post on Fresh Pea Pesto, which is why we'd like to make you a featured chef. You can link back to your blog from your profile and from your recipes, so this is truly a win-win. Creating a profile and uploading recipes can be done in just a few minutes, and I can help as much as you need me to.

    You can reach me at [email protected]. Or just sign up on CookEatShare and send me a message through the site. My profile name is Susan Spires. I look forward to working with you!

    – Susan

    Reply
  28. Cara says

    August 1, 2009 at 5:10 pm

    I love Tom Yum soup and recently stalked the freezer with lots of fish. Adding this to my list of things to try!

    Reply
  29. Spryte says

    August 15, 2009 at 12:25 am

    Ohhh!!! What a great idea!! I love tom yum!

    Reply

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