Fried Fish with Chili Shrimp Paste Sauce is a straightforward whole-fish dish that delivers a lot of flavour with a short ingredient list. The fish is scored along the back so the heat reaches the thicker flesh, and deep frying gives it a firm, golden crust that holds up well under the sauce. The chili shrimp paste sauce is cooked separately in a small amount of oil, which keeps it concentrated and fragrant rather than watery. Fish sauce and a little sugar round out the heat from the dried chillies, and sliced kaffir lime leaves scattered on top add a brightness that cuts through the richness of the fried fish.
About the Recipe
The recipe uses a whole fish of about one kilogram, which gives you a good ratio of crisp skin to tender flesh. Scoring the back at half-inch intervals is important because without those cuts, the thicker part of the fish stays underdone while the thinner belly overcooks. The sauce relies on dried red chillies that have been soaked and deseeded, so the heat is present but not sharp. Shrimp paste adds a deep, savoury base that ties the garlic and onions together. The sauce is cooked over high heat for only a few minutes, so have everything measured and ready before you start.
Why You Will Love This Recipe
The clearest reason to make this dish is the contrast between the fried fish and the sauce. The fish comes out with a genuinely crisp exterior because it is dried thoroughly before it goes into the oil. Wet fish in hot oil will spatter badly and the skin will steam rather than fry, so patting it dry makes a real difference to the result. The shrimp paste sauce is cooked quickly and does not need long simmering, which means you get a sauce that smells and tastes fresh rather than flat. If you enjoy dishes like Braised Whole Fish in Chilli and Garlic Sauce, this one will suit you well.
Cooking Tips
The most common beginner mistake is putting a damp fish into the oil. Always pat the fish completely dry with kitchen paper before frying, otherwise the skin will not crisp and the oil will spatter. Make sure the oil is genuinely hot before the fish goes in. If you lower a fish into oil that is not hot enough, it absorbs oil and turns greasy. Fry the shrimp paste sauce ingredients over high heat and keep stirring so the garlic does not burn, as burnt garlic will make the sauce bitter.
Top Tips
- Soak the dried red chillies in warm water for at least 20 minutes so they chop easily and blend into the sauce without tough, dry pieces.
- Pat the fish completely dry inside and out before deep frying. Even a little surface moisture will cause the oil to spatter and prevent a crisp skin.
- Make the incisions along the back of the fish about half an inch apart and deep enough to reach the bone. This helps the thicker flesh cook through in the same time as the rest of the fish.
- Fry the shrimp paste sauce on high heat and keep stirring. The garlic and onions should turn golden and fragrant, not brown and bitter.
- Slice the kaffir lime leaves as finely as possible. Thick pieces can be chewy and distracting. A tight roll of the leaves before slicing makes this easier.
- Add the fish sauce and sugar after the chillies, garlic, and shrimp paste are already fragrant, not at the start, so they do not burn in the pan.
Serving and Storing Suggestions
Serve the fish immediately after frying so the skin stays crisp. Spoon the chili shrimp paste sauce generously over the top and scatter the kaffir lime leaves just before bringing it to the table. Steamed jasmine rice is the most natural accompaniment. Leftover fish can be stored in the refrigerator for up to one day, but the skin will soften. Reheat in a hot oven or air fryer rather than a microwave to recover some of the texture. Store the sauce separately if possible.
Similar Recipes
- Braised Whole Fish in Chilli and Garlic Sauce
- Spicy Fried Fish Cubes
- Fish in Spicy Sauce
- Vanjaram Meen Varuval (Seer Fish Fry)
Nutrient Benefits
Whole fish is a good source of protein and provides B vitamins including B12. Garlic and onions contribute small amounts of vitamins C and B6. Dried red chillies contain vitamin C and vitamin A. Kaffir lime leaves are used in small quantities as a garnish, so their nutritional contribution is minor. Fish sauce adds sodium, so those watching their salt intake may want to use it sparingly.
Fried Fish with Chili Shrimp Paste Sauce
Ingredients
- 1 , about 1 kg, scaled and cleaned Whole Fish
- Oil for deep frying
- For Chili Shrimp Paste
- 7 to 10, soaked in water, deseeded and finely chopped Dried Red Chillies
- 100 gms, minced Garlic
- 100 gms, sliced Small Onions
- 1/2 tblsp Dried Shrimp Paste
- 3 tblsp Oil
- 1 tsp Fish Sauce
- 1 tsp Sugar
- 5 , finely sliced Kaffir Lime Leaves
Instructions
- Make incisions about 1/2 inch apart along the back of the fish.
- Heat 3 tbslp oil in a pan over high heat.
- Fry the dried red chillies, garlic, onions and shrimp paste until fragrant.
- Add the fish sauce and sugar.
- Fry for 2 minutes and keep aside.
- Dry the fish and deep fry in hot oil until cooked.
- Serve the fish topped with the chilli shrimp paste.
- Garnish with lime leaves.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Which type of whole fish works best for this recipe?
A firm-fleshed fish that holds its shape during deep frying works well here. Snapper, sea bass, tilapia, or pomfret are all suitable choices available in most Indian markets. Avoid very delicate fish that may break apart when you lift them in and out of the oil. The fish should weigh around one kilogram so it cooks through without the outside burning before the inside is done.
Can I reduce the number of dried red chillies if I want a milder sauce?
Yes. The recipe calls for 7 to 10 dried red chillies, and using 4 to 5 will give you a noticeably milder result. Deseeding the chillies, as the recipe instructs, already reduces the heat compared to using them whole. If you want even less heat, soak the deseeded chillies in a little warm water with a pinch of sugar before chopping, which softens the sharpness further.
What can I use instead of dried shrimp paste if I cannot find it?
Dried shrimp paste, sometimes sold as belacan or terasi, is available in most Asian grocery stores in India. If you genuinely cannot find it, a small amount of fish sauce added in its place will give some of the same savoury depth, though the flavour will be less intense. Miso paste is another option that adds a fermented, savoury note, though the flavour profile will shift. The shrimp paste is an important part of the sauce, so it is worth sourcing if possible.
How do I know when the fish is fully cooked during deep frying?
The fish is ready when the skin is deep golden and crisp and the flesh near the scored cuts on the back turns white and pulls away from the bone easily when you press it with a fork or skewer. For a one-kilogram fish, this typically takes around 8 to 12 minutes depending on the thickness and the temperature of the oil. If the outside is browning too fast before the inside is done, your oil is too hot. Reduce the heat slightly and continue frying.
Can I shallow fry the fish instead of deep frying it?
You can, but the result will be different. Deep frying surrounds the fish with hot oil on all sides, which gives an even, crisp crust all over. Shallow frying will give you a good crust on the side that sits in the oil, but you will need to turn the fish carefully and the skin on the sides may not crisp as evenly. If you shallow fry, use enough oil to come at least halfway up the fish and make sure the oil is hot before the fish goes in.
