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Deep fried fish with 3 flavoured sauce


  • Clean, gut and score the fish 3 times on each side.
  • Pound the shallots, chillies, coriander roots, garlic and salt with a mortar and pestle (or in a food processor) to form a rough paste.
  • Then gently heat 1 tbsp oil in a wok (or large non-stick pan), add the paste and stir for 2 mins. Add the lime juice, fish sauce and sugar. Stir to dissolve, and then add the water and cook for 2 mins. Taste for seasoning.
  • While the sauce is cooking, heat about 5 cups oil in a large wok (or large deep frypan or heavy-bottomed pot) to 170°C.
  • Flour the fish well, shake off any excess and gently slide it into the oil (making sure it is fully submerged). Cook for 15 mins until light brown all over, turning a couple of times. Then drain well on kitchen paper towels.
  • Place the fish on a large plate, garnish with coriander, spoon plenthy of the sauce over the top and serve with steamed rice and Asian vegies on the side.


  • 1 plate-sized fish
  • 3 Asian shallots, chopped
  • 3 long red chillies, chopped
  • 2 coriander roots, well washed & chopped
  • 3-4 garlic cloves, crushed
  • 1 tspn sea salt flakes
  • vegetable oil
  • 3 tbsp fresh lime juice
  • 2 tbsp Asian fish sauce
  • 2 tbsp shaved palm (or soft brown) sugar
  • ½ cup water
  • 3 tbsp rice flour
  • 1 handful fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm