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Deep Fried Whole Fish with 3-flavoured Sauce

Try this delicious recipe from Marion Grasby as seen on "Marion's Thailand"


  • 1 x 1.5–2 kg whole snapper, cleaned, scaled and gutted

  • 1 teaspoon sea salt

  • ½ cup plain flour

  • vegetable oil, for deep-frying

  • ¼ cup sliced spring onion

  • steamed rice, to serve

  • 3-flavoured sauce:

  • 3 fresh long red chillies (mild), finely sliced

  • 5 small red and green chillies (hot), finely chopped

  • 6 large garlic cloves

  • ½ teaspoon sea salt

  • 3 tablespoons tamarind concentrate

  • 1/4 cup fish sauce

  • 5 tsp white sugar


  • 1.

    Pat the snapper dry with paper towel, both inside and out. If your fish is slightly too large for your wok, use kitchen scissors to cut off the tail. Make 3 deep diagonal cuts in the snapper fillets on both sides. Sprinkle fish with salt and lightly coat with flour.

  • 2.

    Fill one-third of a wok with oil and place over high heat. Once oil reaches 180?C, slide fish into hot oil. Use a spatula to carefully scoop hot oil over the fish as it cooks. After 2-3 minutes, turn fish over and cook for a further 3-4 minutes or until golden and cooked through. Drain on paper towel and keep warm.

  • 3.

    For the 3-flavoured sauce, use a mortar and pestle to pound the chilli, garlic and salt to a rough paste — you still want chunks of smashed chilli and garlic. Set aside. In another bowl, combine the tamarind, fish sauce and sugar stirring to dissolve the sugar. Set aside.

  • 4.

    Carefully pour off most of the oil in the wok that you used to cook the fish in, leaving about a ¼ of a cup. Return the wok to the heat, add the chilli and garlic paste and cook for about 2 minutes, making sure to scrape up any crisp bits of fish from the base of the wok. Add the tamarind mixture and let the sauce bubble away for 2 minutes.

  • 5.

    Place snapper onto a serving place, pour over the sauce and top with the spring onion. Serve with steamed rice.


Marion's Thailand airs Tuesdays at 8:30pm only on LifeStyle FOOD

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Posted by Kellie229Report
Marion THANK YOU I have never had any success with whole fish in the past.... Doing it in a wok has just elevated whole fish to a new level...also, a bit of a purist ( snore) I have never added anything to my fish but this sauce is sensational, simple and just as easy to serve up as a weekday meal or at a dinner party...YUM...OOOHH