Aussie Jew Fish, spiced with Philippino Bagoong (shrimp paste), Asian calamansi/limau kasturi, Indonesian kicap manis (sweet sauce), Chinese sesame oil, black pepper, Thai fish sauce, red chilies, and spring onions.


  • 500 gms Jew fish - cut into cutlets

  • Salt and pepper to taste

  • Baking pan lined with buttered foil

  • Sauce ingredients

  • 1 teaspoon bagoong (Philippino shrimp paste - available from Oriental grocery shop)

  • 2 tablespoons kicap manis

  • 5 limau kasturi/calamansi or lemons or limes - extract juice

  • 2 tablespoons fish sauce

  • ¼ teaspoon sesame oil

  • ¼ teaspoon black pepper

  • 3 red chillies - sliced (remove seeds for milder flavour)

  • ½ cup finely chopped spring onions


  • 1.

    Preheat oven to 240C

  • 2.

    Mix sauce ingredients and add chopped calamansi skin or if you are using lemon, grate about 1 tablespoon of lemon rind.

  • 3.

    Mix sauce well and set it aside for half hour.

  • 4.

    Score fish for even cooking

  • 5.

    Season with salt and pepper on both sides

  • 6.

    Bake for 25 minutes or until crisp and cooked.

  • 7.

    Transfer baked fish onto a platter and pour sauce over hot fish.

  • 8.

    Serve with rice or noodles.


This sauce can also be used for grilled prawns and octopus. Also, good dipping sauce for lightly fried tofu.

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haha jew fish