Fish with Sambal Paste
Crispy golden fish topped with a rich, spicy sambal seafood sauce, bursting with aromatic spices and authentic Singapore flavours.
Instructions
Make 2 to 3 shallow cuts on both sides of the cleaned fish. Rub the turmeric powder and salt evenly over the fish, including the cavity, then marinate for 15 minutes. Heat oil in a pan and fry the fish for 4 to 5 minutes on each side until golden brown and crispy. Transfer to a serving platter.
Leave about 2 tablespoons of oil in the pan. Add the chopped onion and sauté until softened. If using dried anchovy powder or dried shrimp, stir them in and cook until fragrant.
Reduce the heat slightly and add Chef Justin's Sambal Seafood Paste. Stir-fry continuously for 1 to 2 minutes until aromatic.
Stir properly and continue cooking until the sambal thickens, turns a deep red-brown colour and bubbles evenly.
Spoon the hot sambal seafood sauce generously over the crispy fried fish and serve immediately with steamed white rice.
Made with Our Signature Paste
Sambal Seafood Paste
Crafted by Chef Justin Quek, this signature Sambal Seafood Paste delivers a bold blend of chilli, aromatic spices and rich seafood umami. Simply sauté the paste and pour it over crispy fried fish to recreate an authentic Singapore seafood favourite at home.
More Recipes to Explore
