Spicy Stir Fried Fish…one of those days


Spicy Stir Fried Fish…Do you have one of those days when you don’t want to spend hours in the kitchen slogging away? I do…almost every other day…I mean, don’t get me wrong, I love cooking…it is the whole “what should I cook today” part that gets to me…so I frequently take these “kitchen is closed today” days off…one of those days, hubz was working from home and took care of breakfast, we ordered in lunch and made plans to go out for dinner…towards the evening was feeling hungry again (yes, that happens pretty frequently as well!!)…rustled up an old favourite…

Spicy Stir Fried Fish


  • Fish Fillets, any firm white fish would do, 300 grams
  • Shallots, quartered and petals separated, 4 medium (or use 1 medium size red or yellow onion)
  • Garlic, finely chopped, 4-5 cloves
  • Friesh Coriander stems, finely chopped, 1-2 tbsp (optional)
  • Oil, 2 tbsp
  • Fresh chillies, Red or Green, 1-2 (optional, or simply slit and remove seeds before using)
  • Salt or fish sauce, if needed

For the marinade:

  • Rice Wine Vinegar, 2 tbsp
  • Light Soy Sauce. 2 tbsp
  • Chilli paste , 1-2 tbsp (quantity will depend on how how hot you want the dish to be, start with 1 tbsp to be safe)
  • Sugar, 1 tsp
  • Corn Starch, 1 tbsp


Cut the fish fillets into bite sized pieces.

In a medium size small whisk together the rice wine vinegar, light soy sauce, chilli paste and sugar. Add the fish and toss lightly to coat the fish with the sauces.

Sprinkle cornflour and gently toss again to coat.

Let the fish marinate with the sauces for 15 minutes.

Heat oil in a large non stick pan/wok. Add garlic, onions and coriander stems to the pan.

Sauté for a minute or so till garlic becomes fragrant.

Spoon out the fish from the marinade and add it to the onion mix.

Stir fry the fish for about two minutes on each side – be gentle, or else the fish will break further.

Add the leftover marinade and fresh chillies to the pan.

Mix gently, check for seasoning and add salt, if required. (and chilli paste if needed)

Add coriander leaves and switch off the heat.

Plate up!
(Goes well as starters/snacks, with a side salad of cucumbers and/or with rice. Cucumbers ribbons help to tone down the heat and the sauce from the fish flavours the cucumbers beautifully)


  • You can also add other veggies like fresh young asparagus, bell peppers along with the onions.
  • I used bottled chilli paste this time. In case you want to make your own chili paste – soak and grind whole dried chilies in warm water for an hour or so. Blend into a coarse paste with garlic using as little water as possible from the soaked chillies. Use as is, if making for immediate use. If storing for later, cook the chilli paste in a little oil and keep stirring it releases oil. Cool and store.

** picture updated 03/03/2017


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