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Pan-fried Fish Stuffed with Chilli Paste

Pan-fried fish stuffed with chilli paste recipe

Pan-fried Fish Stuffed with Chilli Paste Recipe

Feel free to adjust the chilli padi to suit your preferred heat level.


  • 6 whole selar fish cleaned and de-gutted (we asked the fish monger to clean the fish for us)
  • 10 chilli padi stalk removed (no need to deseed; adjust to your preference)
  • 6 shallots peeled
  • a small piece of toasted belacan
  • salt to taste
  • cooking oil


  1. Place shallots, chilli padi and belacan in a blender. Whizz until chilli paste is well combined.
  2. Make two slits along the back shoulder of each fish to form two deep pockets. Stuff the pockets with the chilli paste you prepared earlier, taking care not to over-stuff the fish or else they may spill out during frying.
  3. Heat oil in wok and when the oil is sufficiently hot, shallow fry the fish, in batches, on both sides until golden brown.
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45 comments on “Pan-fried Fish Stuffed with Chilli Paste”

  1. Wow… this is what my mum used to cook when I was young and I loved it sooo much! She did tell me how to do it before but I kinda didn’t really take note. This is really delicious!

  2. What do you call selar fish in Chinese?

  3. Dropping you a note to say thank you for sharing this. I tried last week end – love it very much.

  4. Hi Noobcook!
    I can’t wait to cook your recipes! They make seemingly difficult dishes easy to create!
    I too share a fear of stir frying haha. Getting burned by little droplets of oil is not fun :(

  5. I had to laugh when I read your comment about your mother… because mine’s the same! Everything is ‘yi dian yi dian’ (a little bit), which makes me hesitant because it can mean 1 teaspoon or 1 tablespoon??!

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