What are the best fish dishes in Bangkok?

Based on diner recommendations, the best fish dish in Bangkok is at Pradipat Street Food Area. We compared 31 restaurants serving fish dishes.

How much do fish dishes cost in Bangkok?

Fish dish prices in Bangkok range from THB30.00 to THB7800.00 across 31 restaurants.

All Ingredients in Bangkok

Best Fish Dishes in Bangkok

31 restaurants compared

Price range: THB30.00 – THB7800.00

Avg recommendation: 88%

Top 5 Fish Dishes in Bangkok (Quick Answer)

Based on diner recommendations across 31 restaurants:

Grilled Fish Cakes (Tod Man Pla) at Pradipat Street Food Area, THB30.00 (Phaya Thai)
La Mer - Toothfish at Signature, (Ratchathewi)
Grilled Cory Catfish with Mint Pesto at Lawoi (Urak Lawoi), THB380.00 (Pathum Wan)
Gaeng Tepo (Tepo Fish Curry) at Kwantip, THB1390.00 (Phayathai)
Tod Mun Pla (Fish Cakes) at Wang Lang Market, THB30.00 (Bangkok Noi)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 31 Fish Dishes

Grilled Fish Cakes (Tod Man Pla)

Pradipat Street Food Area

Phaya Thai·$

THB30.00

Fried fish cakes with herbs, served with sweet chili sauce and cucumber.

Tip: These cool quickly and get tougher. Eat within minutes of purchase. Reheating in a microwave ruins the texture.

La Mer - Toothfish

Signature

Ratchathewi·$$$$

Steamed Atlantic toothfish with Bleurblanc mayonnaise, salmon roe, and Phlox flowers.

Tip: This is part of the seasonal tasting menu, so availability depends on when you visit — the menu rotates with what's fresh.

Grilled Cory Catfish with Mint Pesto

Lawoi (Urak Lawoi)

Pathum Wan·$$$

THB380.00

Whole grilled catfish topped with Thai mint and basil pesto.

Tip: The mint pesto is strong — if you're sensitive to mint, ask for it on the side. Most people love the freshness it brings to the rich fish.

Gaeng Tepo (Tepo Fish Curry)

Kwantip

Phayathai·$$$

THB1390.00

Tepo fish curry with morning glory and herbs.

Tip: This curry is lighter than Panang or Massaman — it's meant to be sipped with rice, not heavy on coconut cream.

Tod Mun Pla (Fish Cakes)

Wang Lang Market

Bangkok Noi·$

THB30.00

Fried fish patties with red curry paste, kaffir lime leaves, and long beans.

Tip: Buy them fresh off the fryer. They lose the crispy texture within 20 minutes.

Deep-Fried Fish Cakes (Tod Man Pla)

Polo Fried Chicken

Pathum Wan·$

THB120.00

Spiced fish paste cakes fried until crispy, served with cucumber relish.

Tip: Order the fish cakes as a starter while waiting for the chicken to fry. They come out faster and keep you busy while the main dishes cook.

Brathering

Sühring

Yen Akat·$$$$

THB7800.00

Fried salmon or herring with pickled vegetables and tomato.

Tip: The fish is served cold by design — it's marinated after frying. Don't expect a hot dish.

#896% recommend

Tom Yum Pla Chon Bo-Larn (The Lost Recipe)

Chim by Siam Wisdom

Dusit·$$$

THB3550.00

200-year-old tom yum recipe with snakehead fish, revived from historical cookbooks.

Tip: This tastes nothing like the tom yum you know — it's lighter, more herbaceous, less sweet. The snakehead fish has a firmer texture than prawns.

#995% recommend

Three Types of Aged Fish Sashimi

Lawoi (Urak Lawoi)

Pathum Wan·$$$

THB460.00

Trio of dry-aged Thai fish served raw with Southern Thai condiments.

Tip: Ask which fish came in today — the staff explain the aging process and which species work best raw. The texture is noticeably firmer than Japanese-style sashimi.

#1092% recommend

Songkhla Seabass Three Ways

Supanniga Eating Room

Thonglor·$$$

THB450.00

Fresh seabass from Songkhla Bay prepared three ways: steamed, fried, and curry.

Tip: Order this if you're dining alone or with one other person. It's a complete education in the restaurant's philosophy and you won't need additional dishes.

#1192% recommend

Pla Salid Foo (Crispy Salted Gourami)

Kwantip

Phayathai·$$$

THB1390.00

Deep-fried puffy salted gourami fish, whole and crispy.

Tip: Break off pieces and eat with jasmine rice — the salt level is intentional and needs the rice to balance it.

#1291% recommend

Cured Big-Eye Trevally with Turmeric Sauce

Wana Yook

Ratchathewi·$$$

THB4500.00

Sliced raw trevally cured with lime and salt, topped with golden turmeric reduction.

Tip: This is essentially Thai ceviche—the curing happens at the restaurant, not in advance. Chef Black explains the curing process if you ask.

#1390% recommend

Cha Ca La Vong

Ăn Cơm Ăn Cá

Sathorn·$$

THB400.00

Turmeric-marinated fish fried with dill and served with rice noodles.

Tip: The dill is essential to this dish — don't skip it even if you think you don't like dill.

#1490% recommend

Red Cliff

Côte by Mauro Colagreco

Sathorn·$$$$

Red mullet, raw red prawn, razor clam, and mussel in a consommé that resembles the sea.

Tip: The dish showcases the chef's zero-waste philosophy with every part of the fish used, from fat turned into oil to scales deep-fried for texture.

#1590% recommend

Smoked Kingfish Relish with Wild Ginger

Aksorn

Bang Rak·$$$

The restaurant's signature dish featuring smoked fish and wild ginger from vintage Thai recipes.

Tip: This is probably unlike any Thai dish you've had before. The flavors are bold and intense — sour, umami, and smoky all at once. Don't expect it to taste like modern Thai food.

#1689% recommend

Great White Sheatfish Stuffed with Shrimp Paste and Turmeric

Samrub Samrub Thai

Silom·$$$

THB4290.00

Whole freshwater fish filled with herb paste and baked until tender.

Tip: This fish has delicate meat and fine bones—Chef Mint will walk you through how to eat it. Take your time, it's part of the experience.

#1788% recommend

Steamed Fish with Lime and Chilies (Pla Nim)

Or Tor Kor Market

Chatuchak·$$

THB140.00

Whole fresh fish steamed with lime juice, chilies, garlic, and fresh herbs.

Tip: Ask which fish was caught today — the vendor will know. Snapper and grouper are the best choices at Or Tor Kor.

#1888% recommend

Torch Ginger Salad with Seasonal Fish

Nusara

Phra Nakhon·$$$

THB1600.00

Delicate fish with torch ginger, fresh herbs, and a light lime dressing.

Tip: Ask the server about the torch ginger sourcing — it's a specialty ingredient that Chef Ton uses to elevate the dish.

#1988% recommend

Great White Sheatfish Stuffed with Shrimp Paste and Turmeric

Bo.lan

Thong Lo·$$$

THB2680.00

Whole fish filled with herb paste and baked until the flesh is tender and moist.

Tip: This dish takes patience to eat—pick through carefully to find meat and avoid bones. Staff will explain the best technique.

#2088% recommend

Pollack with Hazelnut and Ginger Emulsion

Chef's Table by lebua

Bang Rak·$$$$

THB2100.00

Delicate pollack fillet with complex hazelnut and ginger preparation.

Tip: The emulsion's ginger component is subtle — ask if they can adjust the balance if you're sensitive to ginger or prefer less spice in your fish course.

#2187% recommend

Black Cod with Bengali Kasundi, Rangpur Lime, and Pickled Ginger

INDDEE

Lumphini·$$$$

THB3200.00

Pan-seared black cod with mustard sauce, lime reduction, and pickled ginger garnish.

Tip: The sommelier will pair this with a complex white wine—the kasundi and lime need acidity. Trust their pairing over water.

#2287% recommend

Fried Gourami Fish with Thai Dipping Sauce and Khao Soy

Wana Yook

Ratchathewi·$$$

THB4500.00

Whole crispy fried fish served with house-made sauce and khao soy noodle curry.

Tip: Don't eat courses sequentially—this course is meant to be mixed. Dip the fish in sauce, eat with noodles. Thai eating is about combinations, not progression.

#2386% recommend

Deep-Fried Grouper with Crispy Basil

Somboon Seafood

Bang Rak·$$

THB780.00

Whole grouper fried Chinese-style until completely crispy, finished with fresh crispy basil.

Tip: Request the fish gutted but left whole — this is the intended presentation. You'll discover delicious offal-like sections that more formal plating eliminates.

#2486% recommend

Nahm Prik Nakornbarn (Smoked Fish and Prawn Relish)

Aksorn

Bang Rak·$$$

Royal court relish from the time of King Rama V with smoked fish, chillies, and prawns.

Tip: This recipe comes from King Rama V's era. The flavors are more refined and complex than typical street-style relishes, reflecting its royal origins.

#2585% recommend

Fish Dumpling

Juksunchae

Thonglor·$$$$

THB3990.00

Delicate eo mandu with fish bone carved into an edible fork.

Tip: Yes, the bone fork is fully edible—it's calcified and breaks apart cleanly. Chef Henry will confirm this with a smile.

#2685% recommend

Hamachi Tartare

Côte by Mauro Colagreco

Sathorn·$$$$

Japanese hamachi with caviar, raw red papaya, and Dauricus caviar.

Tip: The local papaya adds an unexpected sweetness that balances the caviar's brininess without overwhelming the delicate hamachi.

#2783% recommend

Aji Sashimi

Dusit·$$

THB220.00

Horse mackerel sliced thin and served fresh with soy and wasabi.

Tip: Aji doesn't ship well, so order this only when you're confident in the restaurant's supply chain. Ask the staff when it arrived today.

#2882% recommend

Ceviche of Fish with Passionfruit

Sala Rattanakosin Eatery & Bar

Old City·$$

THB420.00

Fresh white fish cured in lime with passion fruit, cilantro, and red chili.

Tip: Order this on the rooftop at sunset. The tropical flavors match the golden hour light, and the Wat Arun view becomes romantic.

#2982% recommend

Steamed Fish with Lime and Chilies

T&K Seafood

Chinatown·$$

THB350.00

Whole fish steamed and topped with a spicy lime and chili dressing.

Tip: Ask what fish is freshest that day — the selection changes based on the morning market catches.

#3082% recommend

Fish Tacos (Tacos al Pastor Style)

La Lupita

Silom·$$

THB320.00

Crispy battered fish on corn tortillas with cabbage slaw and chipotle crema.

Tip: The chipotle crema can be heavy if over-applied. Ask for it on the side so you control the amount.

#3180% recommend

Hirame (Flounder Nigiri)

Sushi Masato

Asoke·$$$

THB4000.00

Delicate white fish with subtle brine and silky texture.

Tip: This is typically served 3-4 minutes into the experience, after your palate is ready. The chef times progression—eating too fast means you miss the significance of placement.