Friday, September 4, 2015

Spicy Green Chilli Pan-Fried Fish

This is the kind of food that we readily eat using our hands. It's an urge that is typically present when faced with a dish of spicy food that is meant to be had with rice. At least, that's how it is amongst my Malaysian friends and family. Sometimes, with a second serving of rice. There is nothing strange about it. It is a deeply satisfying way of appreciating food we love. You could say it's the finger-licking way!

For everything else, we'll gladly pick up the eating utensils.

I used quite a bit of chilli for this recipe and it is every bit as spicy as it looks.

Spicy Green Chilli Pan-Fried Fish

Spicy Green Chilli Pan-Fried Fish
- 660g patin fish (freshwater silver catfish) or to preference (sliced)
- 12 green chillies (deseed, sliced)
- 1 large onion (roughly chopped)
- 3 cloves garlic (smashed)
- 3 lemongrass (1 smashed, 2 sliced thinly)
- 2 handfuls of fresh coriander (roughly chopped)
- 4 calamansi (juiced)
- ⅔ cup cooking oil
- ¼ cup water
- Salt to taste

1) Blend green chillies, onion, garlic, sliced lemongrass and fresh coriander together with water, into a rough paste (not too fine). Keep aside for later use.

2) Rub the fish with salt and calamansi juice. Heat oil in pan. Pan-fry the pieces until cooked and lightly browned on both sides. Remove fish from pan. Keep aside for later use. Leave the oil in the pan. Do not switch the heat off.

3) Pour the blended ingredients into the same pan with the smashed lemongrass. Stir-fry until most of the liquid is gone and the paste is a thick glossy shade of faded green. Season with ½ tsp salt (to preference). Stir to combine.

4) Finally, lower the heat and gently fold the fried fish into the gravy. Dish out and serve hot.

Best eaten with hand .... I mean, rice.

1) Pan-fry the fish. 2) Keep fried fish aside for later use.
3) Ingredients to blend. 4) Blended chilli ingredients.

Note: I doubled the amount of coriander (not shown in picture above). 
You may use red chilli. I decided to go with all green in the end.

1) Stir-fry blended ingredients in a lot of oil.
2) Cook into a thick glossy paste of pale green (where most of the liquid has evaporated).
3) Season with salt. Stir well, then gently fold fish in.

Spicy Green Chilli Pan-Fried Fish

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  1. wow all those chillies! The fish must be jam packed with flavours and heat!

  2. wow looks great
    it does not look spicy perhaps as not looking reddish -the usual way xo
    I'm seafood lover and this is sure something I would not want to miss

    1. Thanks, Emily. Yes, red would make it look more fierce! :D

  3. Oh, that looks so yum, Sharon! Now that I'm growing lemon grass I'll start using it like this. We usually use salt and turmeric as a spice rub. I need to change...Feel like grabbing a plate of rice right now. What a wonderful pairing!!

    1. Thank you, Kanak. I think I should start planting the lemongrass too since I use it so often. :D

  4. Wow ! I can feel the aroma

    I like patin fish coz it doesn't have tiny bones easiest to eat

  5. Hi Sharon,

    I know the feeling of eating these yummy fish with your hands... I won't waste any of this gravy. Licking my fingers helps :p


    1. I'm so happy we're on the same wave, Zoe ..haha ;)

  6. That looks so amazing Sharon! Want to lick my screen now

  7. Mmm........ I'm not familiar with this fish. But with your nice chilli sauce, I'm all game for it, dear! xoxo

  8. Oh Sharon, this fish dish sounds and looks delicious...I love the idea of the lemongrass and calamansi...citrus and spicy...
    Have a wonderful rest of the week :)


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