This recipe for Thai-style fried fish is juicy, fragrant, and delicious. The fish in this dish is fried whole and served with a chili and tamarind sauce. The sauce’s bittersweet and spicy flavor complements the juicy flavor of fried fish.

I’ve used small mullet, but larger fish, such as sea bream, sea bass, or snapper, are preferable, especially if there will be a large number of diners at the table.

To fry fish of that size, you must be well-equipped and use a large wok with plenty of oil. The temperature of the oil when throwing the fish is critical because it determines whether our fish is crispy and cooked or burned and raw. You must immerse it in the oil before it begins to smoke, and once inside, after 2 minutes, reduce the temperature slightly and allow it to finish inside; repeat on the other side of the fish.

Yield: 1



Fried fish in Thai style Whole fish is aromatic, juicy, and delectable. Simply serve with steamed rice and vegetables on the side.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes


  • 450 gr of fish (one piece)
  • 2 tablespoons chopped fresh garlic
  • 7 fresh Thai red chilies, chopped
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind concentrate mixed with 1 tablespoon water
  • 1/4 cup water


    1. First and foremost, we will make three cuts on each side of the clean fish. Heat two cups of vegetable oil in a wok over medium heat, just below the temperature at which the oil starts to steam. The fish should then be fried until crispy (about 8 minutes on each side). A tip: When we put the fish in the oil, we hold it by the tail and gently lower it into the oil so it doesn't splash us.
    2. Crush the fresh red chilies and garlic in a mortar while the fish is cooking. They should not be crushed excessively. As a general rule, use only 5 fresh chilies, and if that amount of spice is insufficient for your taste, add the rest; if the five chilies are sufficient, leave it alone.
    3. Remove the fish from the oil, place it on a grid, and bake it at 180o for about 10 minutes to crisp it up even more.
    4. Remove the oil from the wok, clean it, and reposition it over medium/low heat, adding a tablespoon of oil and the chili-garlic mixture. Fry for a few minutes, or until it begins to smell. Sauté the tamarind, fish sauce, palm sugar, and water for a few minutes, or until thickened.
    5. Finally, pour the sauce over the fish and serve. We topped it with tender onion slices and red chilies.
    6. Have fun with this delicious Thai-style fried fish recipe!


  • Make Use of Your Fishmonger To make this recipe easier, have your fish gutted and measured for you. Even if you're comfortable doing it yourself, it would be inconvenient for me to take on another Job maker. In addition, I've noticed that a certain amount of redness appears in the most unexpected places.

Nutrition Information



Serving Size


Amount Per ServingCalories 378Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 128mgSodium 1545mgCarbohydrates 21gFiber 1gSugar 16gProtein 61g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe