Search results for
magazine baked fish with thai lemon mint sauce
Filter Results
Sort By:
Recipes
(54)
Easy
Recipes
Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.
3.6
(3.6)
Quick
Recipes
Don’t be fooled by the short ingredient list: Jammy sliced lemons, sizzled garlic, and mild Aleppo-style pepper make this speedy fish dinner one to remember.
3.7
(3.67)
Recipes
When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
Quick
Recipes
A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?
4.6
(4.57)
Recipes
You need this spicy and deeply umami tiger bite sauce in your life.
5.0
(4.82)
Quick
Recipes
Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.
4.5
(4.52)
Recipes
These noodles hit every note we look for in a satisfying dinner: Herbaceous, saucy noodles, fresh crunchy toppings, and a jammy egg on top. It's really worth seeking out grassy, spicy Thai basil for the the three-ingredient basil sauce.
4.4
(4.35)
Easy
Recipes
4.3
(4.3)
Recipes
The flavors of this fish are out of control—super spicy, super intense, super delicious.
4.0
(4)
Quick
Recipes
“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester
3.5
(3.47)
Recipes
Any variety of mushroom will love this glossy, tangy sauce.
4.0
(4.2)
Articles
(252)
Restaurants
At Sophon in Seattle, cocktails pull inspiration from Khmer identity and the Pacific Northwest. Here’s what goes into one savory, tropical drink.
Jennifer Hope Choi
Shopping
Recipes created by Bon Appétit editors, exclusive content, and specialty ingredients, all delivered straight to your kitchen.
Bon Appétit Staff & Contributors
Culture
And cowgirls, too! We put the Thai chicken noodle soup on our March cover, and folks all over the Internet cooked (and shot) it beautifully
Joanna Sciarrino
Cooking
That sweet, salty, funky, fishy umami bomb takes dinner from 0-100 real quick.
Alex Delany
Culture
Joanna Sciarrino
Culture
Our readers asked us for a Thai-inspired recipe—so we made a quick and simple dish adapted from classic larb
Rochelle Bilow
Videos
(260)
icon
Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
icon
Bon Appétit joins chef Lucas Sin to try some of Hong Kong’s freshest steamed fish at Ap Lei Chau Market. Steamed fish is a traditional Cantonese dish and the fresher the better–at Ap Lei Chau Market they're serving fish caught in the harbor that morning straight to your plate.
icon
Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
icon
Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
icon
Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.
icon
Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’