Deep Fried Fish with Thai Chilli Sauce

    35 minutes

    This is a great deep fried crispy fish that is served with a homemade chucnky Thai chilli sauce. You can use any fish but it is ideal for fresh water trout or anything from the snapper family.

    8 people made this

    Serves: 4 

    • 300-400g whole fish, gutted and scaled
    • oil, for deep frying
    • Sauce
    • oil for frying
    • 5 cloves garlic, diced
    • 1 yellow onion, diced
    • 5 big red chillies, diced
    • 2 tablespoons fish sauce
    • 2 tablespoon light soy sauce
    • 1 handful Thai basil leaves
    • 1 handful coriander, diced

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Rinse the fish and dry well. Make several angled slits along the body of the fish, cutting down to the rib bones. Make two lateral slits along the back of the fish, from head to tail on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.
    2. Slowly heat the deep frying oil in a large saucepan. Heat the oil to around 175 degrees C. If you do not have a thermometer then dip the head of the fish into the oil; if it sizzles, it is ready, if it does not sizzle then wait a couple minutes and try again.
    3. When the oil is hot enough slip the fish into the oil and fry for several minutes until it is crispy. Gently take the fish out of the oil and let it drain on paper towels.
    4. Sauce: Fry the garlic, onion and chillies in a wok with oil. When the ingredients are lightly browned, add the fish sauce and soy sauce. Turn off the heat. Quickly mix in the basil and coriander.
    5. To Serve: Place the fish on a large platter and pour the sauce over the fish. Serve with steamed jasmine rice.

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    Reviews in English (5)


    Exactly what I was looking for! I had whole fried tilapia in an Asian restaurant once and was sure that there was something trickier than just frying it; but no there isn't! I used canola to health up the frying and fried until super crispy 10-12 min. I was in a hurry so I didn't make paste but used Asian Rooster sauce and premade garlic-chili oil. The fish is sooo much more tender this way! THANK YOU!  -  11 May 2010  (Review from Allrecipes USA and Canada)


    Much better grilled and just as "stunning at the dinner table". Fried.... Very Unhealthy. Sauce is tasty, tasty.  -  19 Mar 2010  (Review from Allrecipes USA and Canada)


    looks awesome i will definetely try it,it has an asian twist,and i love fish. thanks wiley  -  13 Mar 2010  (Review from Allrecipes USA and Canada)