• 500g white fish fillets (snapper, seabass, or tilapia)
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce (optional)
• 1 tablespoon palm sugar or brown sugar
• 3-4 garlic cloves, minced
• 1 stalk lemongrass, finely chopped
• 1 inch piece of ginger or galangal, grated
• 2-3 Thai red chilies, finely sliced (adjust to taste)
• 1 small red onion, thinly sliced
• 1/4 cup fresh coriander or Thai basil leaves
• 2 tablespoons oil (for grilling or pan-frying)
• Optional: 2 tablespoons coconut milk or tamarind juice for added depth
• Salt to taste

• High in Protein: Fish is a lean source of high-quality protein that supports muscle growth and overall body maintenance.
• Rich in Omega-3 Fatty Acids: Many white fish are a good source of omega-3s, which promote heart health and reduce inflammation.
• Boosts Immunity: Ingredients like garlic, ginger, and chilies have natural antimicrobial and anti-inflammatory properties that strengthen the immune system.
• Supports Digestive Health: Lemongrass and ginger aid digestion and help soothe the stomach.
• Low in Saturated Fat: This dish is typically low in unhealthy fats, making it heart-friendly and suitable for a healthy diet.
• Rich in Antioxidants: Fresh herbs and vegetables in the dish provide antioxidants that help combat free radicals in the body.
• Regulates Blood Sugar: The balanced ingredients, especially when paired with brown rice or whole grains, help regulate blood sugar levels.
• Promotes Metabolism: Chilies can boost metabolism and contribute to better fat burning and weight management.

Phuket Fish is a dish that reflects the rich culinary traditions of Thailand, particularly the southern region of Phuket, an island known for its fresh seafood and vibrant, flavorful cuisine. Thai cooking, especially from the coastal regions, is characterized by the perfect balance of sweet, salty, sour, and spicy flavors, which is evident in the way Phuket Fish is prepared.

The use of fresh fish in Phuket's culinary scene has been prevalent for centuries, with seafood being a staple ingredient due to the island’s extensive coastline. The combination of fish with aromatic herbs like lemongrass, ginger, and garlic has roots in ancient Thai and Southeast Asian cooking, where herbs and spices were used not only for flavor but for their medicinal properties as well.

Phuket, known for its vibrant markets and bustling seafood industry, has always been a hub for dishes that showcase fresh, local fish. The preparation of fish with a mix of tropical ingredients like lime, chilies, and coconut reflects the island’s access to a diverse array of fresh produce and spices, which have been used in Thai cooking for centuries.

Over time, the dish has evolved to become a staple in both traditional and modern Thai restaurants around the world. Its popularity grew internationally as the appeal of Thai cuisine spread, especially in the 20th century, as people sought lighter, healthier meal options rich in flavor and nutrition. Phuket Fish, with its unique combination of tender fish and aromatic, tangy spices, has become synonymous with Thai coastal cooking and the island's food culture.

Today, Phuket Fish continues to be a beloved dish for those who enjoy the bright, bold flavors of Thai food. It is often served in restaurants that specialize in seafood and Thai cuisine, where it is recognized for both its vibrant taste and healthy ingredients.