Crispy Thai Chilli Fish:


– 1 whole fish

– 4 garlic cloves

– ¼ cup lemongrass stalk chopped fresh

– 2 red birds’ eye chillis finely chopped

– 2 tablespoons sweet chilli sauce

– 1 tbs ginger grated

– 1.5 tbs Thai sauce (add more if you need more heat)

– 2tbs fresh lime juice 


– Make four deep slits diagonally across both sides of the fish. Place the fish in a shallow non-metallic ovenproof dish.

– Combine remaining ingredients, except extra chilli sauce, in a medium bowl. 
Pour over fish and refrigerate for up to three hours.

– Preheat oven to 180C

– Cover fish with foil, bake for about 35 minutes or until fish is cooked through.

– Brush fish with the Thai Chilli sauce, then grill for about 10 minutes until skin is browned and crisp.

– Chop Dhanya finely and sprinkle over fish to garnish.

To complement the dish a plain green salad will be suffice using cos lettuce, baby cucumbers,
basil, rocket and green peppers, drizzle lightly with olive oil and lime.

Urban Chilli is a Helderberg based Chilli sauce company in the Western Cape that produces handpicked locally grown organic craft chilli sauces.

Urban Chilli also bottle their own sauces and prioritises quality, health &safety by sterilising their own bottles at high temperatures ensuring that their product shelf life increases up to two years.

The Urban Chilli sauce which comes in the following flavours 

  • Yellow Habanero: Turmeric & Yellow Pepper
  • Thai Red: Bullet Chilli, Cayenne, Chipotle, Habanero
  • Thai Green: Bullet Chilli, Cayenne, Chipotle, Habanero

Contact Niel Martin at Urban Chilli for more info.



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