Perfect to be part of any Thai Feast
A juicy, bone-in crosscut of fish, lightly marinated with Thai seasonings and grilled until smoky and tender. Clean, savory flavors with crisped skin and succulent flesh, traditionally served with a bright, tangy chili-lime dipping sauce. Paired with matching wines and/or beer.
Ingredients
Serves: 2
2 thick fish steaks, bone-in (Spanish mackerel / king mackerel / seabass)
1 tbsp fish sauce
1 tsp light soy sauce
1 tsp palm sugar (or brown sugar)
1 tbsp neutral oil (rice bran or sunflower)
½ tsp white pepper
½ tsp ground coriander seed
½ tsp turmeric powder (optional but very Thai)
Banana leaf or oil for grilling (optional)
Method
Prepare the fish
Rinse the fish steaks quickly and pat completely dry.
Lightly score the skin once or twice to prevent curling.
Season
In a small bowl, mix fish sauce, soy sauce, palm sugar, oil, white pepper, coriander, and turmeric.
Rub gently over both sides of the fish.
Rest
Let the fish marinate 10–15 minutes only (no longer — mackerel is delicate).
Grill
Heat a charcoal grill or grill pan to medium-high.
Lightly oil the grill or place the fish on banana leaf.
Grill 3–4 minutes per side, until:
Skin is lightly charred
Flesh is opaque but still juicy
Bone area is just cooked through
Rest & serve
Rest 1–2 minutes before serving.
Classic Thai Accompaniments
Nam Jim Seafood (lime, fish sauce, garlic, chili)
Prik Nam Pla with sliced garlic & bird’s eye chili
Steamed jasmine rice or grilled vegetables
Chef’s Notes
This cut stays juicy because the bone protects the flesh
Turmeric adds aroma and color but is optional
Banana leaf grilling gives a subtle smoky sweetness (very traditional)
Wine & Beer Pairing
Riesling Kabinett – Piesport, Mosel, Germany
Light sweetness and vibrant acidity balance smoky grill notes and Thai seasoning.
Chenin Blanc – PB Valley, Khao Yai, Thailand
Fresh, textured, and citrus-driven, complementing the fish’s natural richness.
Shiraz Rosé – PB Valley, Khao Yai, Thailand
Dry, fruity, and refreshing, with enough body for char-grilled flavors.
Spätburgunder Weißherbst – Baden, Germany
Delicate red fruit and crisp acidity pair beautifully with grilled seafood.
Crisp Pilsner
Clean bitterness and carbonation cut through smoke and oil.
Helles Lager
Smooth, malty, and easy drinking alongside lightly seasoned grilled fish.