Recipe: Thai chilli fish

Rating: 4.9 stars based on 931 reviews


  • 6 sea bass fillets, about 140g/5oz each, skin on and scaled
  • 3 tbsp heavy olive oil
  • 1 large knob of ginger, peeled and shredded into matchsticks
  • 3 garlic cloves, thinly sliced
  • 1 fat, fresh, bright-red chilli (not birds eye), deseeded and thinly shredded
  • 1 bunch spring onion, shredded long-ways - alternatively use thinly sliced onion cut top to tail
  • 1 tbsp soy sauce
  • 1 zesh of fresh lime

To serve

  • 1 lime, cut into quarters


  • Season the fish with salt and pepper, then slash the skin 3 times.
  • Heat a heavy-based frying pan and add 1 tbsp oil.
  • Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden.
  • The fish will be almost cooked through.
  • Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.
  • Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden.
  • Take off the heat and toss in the spring onions and lime zest.
  • Splash the fish with a little soy sauce and spoon the contents of the pan over them.


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