Entree: Malaysia – Peranakan / Nyonya – Ikan Cili Garam (Crispy whole fried fish served with a tangy, salty-spicy chili sauce)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 whole cleaned white fish (1 lb 15 3/4 oz (900 g) gross; sea bass used as the practical species example; estimated 12 3/4 oz (360 g) cooked edible fish, assuming about 40% of gross weight is edible after cooking) Fine salt, 0.18 oz (5 g), plus a pinch to taste if needed Ground white pepper, 0.071 oz (2 g) Ground turmeric, 0.035 oz (1 g) All-purpose flour, 1 1/16 oz (30 g) Cornstarch, 1 1/8 oz (32 g) Vegetable oil for deep-frying, about 4–6 cups (950–1,400 ml); estimate 30 g oil absorbed by the fish and coating Red chilies, stemmed, 2 1/8 oz (60 g) (6–8 chilies; red Thai chili used as the practical example) Shallots, chopped, 2 1/8 oz (60 g) Garlic, 3 cloves (about 5/16 oz (9 g) edible weight) Belacan (shrimp paste), 0.18 oz (5 g) Tamarind paste, 2 tbsp (30 ml), diluted with warm water, 3 tbsp (45 ml) Palm sugar, 1 tbsp (15 ml) (about 0.46 oz (13 g); practical choice instead of the stated brown-sugar option) Water, 1/2 cup (120 ml), plus 3 tbsp (45 ml) for diluting the tamarind paste Neutral oil for sautéing, 2 tbsp (30 ml) (about 15/16 oz (27 g)) Fresh lime juice, 1 tbsp (15 ml) (about 0.53 oz (15 g)), or to taste Fresh cilantro, 2 sprigs (about 0.14 oz (4 g)), optional garnish; cilantro used as the practical example
Show original ingredient measurements
1 whole cleaned white fish (900 g gross; sea bass used as the practical species example; estimated 360 g cooked edible fish, assuming about 40% of gross weight is edible after cooking) Fine salt, 5 g, plus a pinch to taste if needed Ground white pepper, 2 g Ground turmeric, 1 g All-purpose flour, 30 g Cornstarch, 32 g Vegetable oil for deep-frying, 950–1,400 ml (about 4–6 cups; estimate 30 g oil absorbed by the fish and coating) Red chilies, stemmed, 60 g (6–8 chilies; red Thai chili used as the practical example) Shallots, chopped, 60 g Garlic, 3 cloves (about 9 g edible weight) Belacan (shrimp paste), 5 g Tamarind paste, 30 ml, diluted with warm water, 45 ml Palm sugar, 15 ml (about 13 g; practical choice instead of the stated brown-sugar option) Water, 120 ml, plus 45 ml for diluting the tamarind paste Neutral oil for sautéing, 30 ml (about 27 g) Fresh lime juice, 15 ml (about 15 g), or to taste Fresh cilantro, 2 sprigs (about 4 g), optional garnish; cilantro used as the practical example
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Pat the fish dry. Rub it inside and out with 0.18 oz (5 g) salt, the white pepper, and turmeric. 2. Mix the flour and cornstarch. Dust the fish evenly with the mixture and shake off excess. 3. Heat the deep-frying oil in a wok or deep skillet to 175°C (350°F). Carefully lower in the fish and fry until golden and cooked through, about 6–10 minutes per side depending on thickness. Remove and drain on a rack or paper towels; keep warm. 4. While the fish fries, pound or blend the chilies, shallots, garlic, and shrimp paste into a coarse paste. 5. Heat the sautéing oil in a skillet over medium heat. Add the paste and cook for 2–3 minutes, stirring, until aromatic. 6. Stir in the diluted tamarind paste, palm sugar, and water. Simmer gently for 3–5 minutes until slightly thickened. Taste and add a pinch of salt if needed; stir in the lime juice. 7. Spoon the hot chili sauce over the fried fish. Garnish with cilantro if using and serve immediately, traditionally with steamed rice.
Show original instructions
1. Pat the fish dry. Rub it inside and out with 5 g salt, the white pepper, and turmeric. 2. Mix the flour and cornstarch. Dust the fish evenly with the mixture and shake off excess. 3. Heat the deep-frying oil in a wok or deep skillet to 175°C (350°F). Carefully lower in the fish and fry until golden and cooked through, about 6–10 minutes per side depending on thickness. Remove and drain on a rack or paper towels; keep warm. 4. While the fish fries, pound or blend the chilies, shallots, garlic, and shrimp paste into a coarse paste. 5. Heat the sautéing oil in a skillet over medium heat. Add the paste and cook for 2–3 minutes, stirring, until aromatic. 6. Stir in the diluted tamarind paste, palm sugar, and water. Simmer gently for 3–5 minutes until slightly thickened. Taste and add a pinch of salt if needed; stir in the lime juice. 7. Spoon the hot chili sauce over the fried fish. Garnish with cilantro if using and serve immediately, traditionally with steamed rice.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 271 kcal
Carbohydrates: 23.9 g
Protein: 18.6 g
Fat: 11.1 g
Saturated fat: 1.9 g
Cholesterol: 39 mg
Sodium: 554 mg
Potassium: 383 mg
Calcium: 29 mg
Iron: 1.35 mg
Nutrition estimated: November 6, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sodium, Potassium, Calcium and Iron are known subtotals. Missing contributions are unknown, not zero.