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Singapore Chilli Fish Recipe

Singapore Chilli Fish
How to Make Singapore Chilli Fish

Singapore Chilli Fish Recipe: Singapore Chilli Fish is a delightful and aromatic Pan-Asian appetizer that features tender Sole fish fillets tossed in a flavourful and spicy chili sauce. This fusion dish brings together the goodness of fish with a medley of colourful vegetables and bold seasonings, creating a delicious and visually appealing appetizer.

  • Total Cook Time 35 mins
  • Prep Time 15 mins
  • Cook Time 20 mins
  • Recipe Servings3
  • Easy

Ingredients of Singapore Chilli Fish

  • 140 gms Sole fish fillet, cut into bite-sized pieces
  • 50 gram Onion, thinly sliced
  • 40 gram Green Capsicum, thinly sliced
  • 15 gram Red Capsicum, thinly sliced
  • 15 gram Yellow Capsicum, thinly sliced
  • 10 gram Spring Onion, chopped (separate white and green parts)
  • 20 gram Corn Flour
  • 5 gram Garlic, minced
  • 4 gram Ginger, minced
  • 5 gram Sriracha Sauce
  • 10 gram Tomato Sauce
  • 5 gram Red Chilli Paste (optional, adjust to taste)
  • 5 ml Refined Oil
  • 3 ml Cooking Sake
  • 3 ml Sesame Oil
  • 3 ml Maggi Seasoning
  • 4 gram Red Chilli Powder (adjust according to your spice preference)
  • 5 gram Chicken Broth Powder (or vegetable broth powder)
  • 5 gram Oyster Sauce
  • 3 gram Fried Garlic, for garnish
  • 5 gram Sambal Olek Sauce (adjust to desired spiciness)

How to Make Singapore Chilli Fish

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In a bowl, coat the Sole fish fillet pieces with corn flour until they are evenly coated. Set aside.
In a separate bowl, prepare the sauce by mixing Sriracha sauce, tomato sauce, Red Chilli Paste (if using), Maggi seasoning, chicken broth powder, and oyster sauce. Adjust the spiciness with Sambal Olek Sauce according to your preference.
In a wok or large skillet, heat refined oil over medium-high heat. Fry the coated fish fillet pieces until they turn golden brown and crispy. Remove the fish from the wok and set aside.
In the same wok, add minced garlic and ginger. Stir-fry for a few seconds until fragrant.
Add the sliced onions and the white parts of the spring onion to the wok. Stir-fry until the onions become translucent.
Toss in the sliced green, red, and yellow capsicums and continue to stir-fry for a few minutes until they are slightly tender but still retain their crunch.
Pour in the prepared chili sauce and cooking sake. Stir to combine the sauce and vegetables.
Return the crispy fish fillets to the wok and toss them gently with the sauce and vegetables until they are evenly coated.
Drizzle sesame oil over the fish and vegetables. Give it a final toss to incorporate the flavours.
Transfer the Singapore Chilli Fish to a serving plate and garnish with the green parts of the chopped spring onions and fried garlic.
Serve the Singapore Chilli Fish while it's still hot and crispy.

Recipe Notes

Adjust the spiciness of the dish by increasing or decreasing the amount of Sambal Olek Sauce and Red Chilli Paste.

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