Entree: Malaysia – Peranakan / Nyonya – Ikan Cili Garam (Crispy whole fried fish served with a tangy, salty-spicy chili sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 whole white fish (sea bass or snapper), approx. 2 lb (900 g), scaled, gutted, and cleaned
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2 g) ground white pepper
- 1/2 tsp (1 g) ground turmeric
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (32 g) cornstarch
- Vegetable oil for deep-frying (enough for 2–3 in / 5–7 cm depth in a wok), about 4–6 cups (950–1400 ml)
- 6–8 red chilies (such as bird’s eye or red Thai), about 2 oz (60 g), stemmed
- 3 shallots, roughly chopped, about 2 oz (60 g)
- 3 garlic cloves
- 1 tsp (5 g) belacan or shrimp paste, toasted if available
- 2 tbsp (30 ml) tamarind paste diluted in 3 tbsp (45 ml) warm water (or 1 tbsp (15 ml) tamarind + 4 tbsp (60 ml) water)
- 1 tbsp (15 ml) palm sugar or packed brown sugar
- 1/2 cup (120 ml) water (adjust for sauce consistency)
- 2 tbsp (30 ml) neutral oil (for sautéing)
- 1 tbsp (15 ml) fresh lime juice (or to taste)
- 2 sprigs fresh cilantro or Vietnamese coriander for garnish (optional)

Instructions

1. Pat the fish dry with paper towels. Rub the fish inside and out with 1 tsp fine salt, white pepper, and turmeric. Dust the fish evenly with a mixture of the flour and cornstarch, shaking off excess.
2. Heat oil in a wok or deep skillet to 350°F (175°C). Carefully slide the fish into the oil and deep-fry until golden and cooked through, 6–10 minutes per side depending on thickness (fish should flake easily and internal temperature ~140–145°F / 60–63°C). Remove and drain on a rack or paper towels; keep warm.
3. While the fish fries, prepare the sauce. In a blender or mortar and pestle, pound or blend the red chilies, shallots, garlic, and toasted belacan until you have a coarse paste.
4. Heat 2 tbsp (30 ml) neutral oil in a skillet over medium heat. Sauté the chili-shallot paste for 2–3 minutes until aromatic and the raw edge cooks off, stirring to avoid burning.
5. Stir in the tamarind solution, palm sugar, and 1/2 cup (120 ml) water. Simmer gently 3–5 minutes until slightly thickened. Taste and adjust salt (add a pinch if needed) and lime juice for brightness.
6. Spoon the hot chili sauce over the fried fish, garnish with cilantro or Vietnamese coriander if using, and serve immediately with steamed rice.