Crispy Fish with Ginger Fish Sauce

Crispy Fish with Ginger Fish Sauce

Use a small fish (ie silver bream) so that the scales are not impossible to chew. Make sure your fishmonger doesn’t remove scales. I actually didn’t let mine clean the fish. All intact.


1ltr Vegetable Oil

1 whole Silver Bream (or similar) (600-700gm)

Red Chilli Strips, to garnish

Coriander (Cilantro) or spring onion (scallion), to garnish

Ginger Fish Sauce

3 tbls Fish Sauce

3 tbls Sugar

3 tbls White Vinegar

1 tbls diced Garlic

20cm knob of fresh ginger, pounded to a paste using a mortar and pestle

1 tbls Lime Juice


To make the ginger fish sauce, combine the fish sauce, sugar, vinegar and 125ml water in a small saucepan. Bring to the boil, remove from the heat, transfer to a bowl to cool. Once cooled, stir in the garlic, chilli, ginger and lime juice. Set aside.

In the wok, add the oil and heat to 180 degrees Celsius, or until a cube of bread dropped into the oil turns brown within 15 seconds. Carefully slide the whole fish into the oil and cook over high heat for 5mins.

Place fish on a serving platter. Drizzle with 4 tbls of the ginger fish sauce and garnish with the red chilli strips and coriander or spring onion. Serve with steamed jasmine rice and the remaining ginger fish sauce.