Fish in chilly vinegar sauce

Main Dish
3 servings
20 min
15 min


Number of serving: 3
3 whole (abt 500g) Kerisi (Redspotted threadfin) - de-scale,de-gut and make two or three incisions about 1/2 inch on both sides

1/2 tbsp turmeric/kunyit powder

For The Sauce

1 inch ginger - sliced into thin stripes

5 garlic - sliced thinly

6 shallots - sliced thinly

1 tbsp chilly flakes (or as per taste)

1 tbsp dark soy sauce

1 tbsp black vinegar

1/2 tbsp Chinese wine (optional)

1/2 tbsp brown sugar

salt to taste

Enough oil for frying

Coriander leaves for garnishing


  • Rub the turmeric/kunyit powder and salt all over the fish.
    Deep fry and remove.
    In the same wok and oil, just leave about 3 tbsp of oil.
    Saute the ginger, garlic and shallots to soften (abt 3-4mins)
    Add in all the ingredients for the sauce and stir well.
    Put in the fish and stir to coat the sauce all over.
    Remove and garnish with the coriander leaves.




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