Pan fried fish with Asian flavours

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Yield: 4


  • 4 white fish fillets
  • 1 tablespoon flour
  • oil
  • 1 tablespoon sweet chilli sauce
  • 2 teaspoons grated palm sugar (or brown sugar)
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/4 cup soy sauce
  • coriander leaves


This is a favourite of mine and something I make regularly. Don't worry if the fish fillets break while you are tossing in the sauce just arrange pieces with the vegetables or noodles that you are serving them with.


Dust the fish fillets with flour. Heat a film of oil in a frying pan and when hot add the fish and cook for a minute or two on each side until the flour starts to colour and the fish is just cooked.


Combine the soy, ginger, chilli sauce, sesame oil and sugar in a small bowl and then pour over the fish in the pan.  Immediately remove the pan from the heat and  turn the fish to coat with the sauce.

Serve the fish with coriander leaves, steamed greens, rice or noodles.

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3 thoughts on “Pan fried fish with Asian flavours

  1. A very good and easy recipe. I used the thick cod when it was on offer at the supermarket. Will most certainly do it again. Forgot to add I served it over steamed rice.

  2. Really simple and easy and tasty…I made it with terakihi and served with steamed rice, bok choy and carrots and chopped coriander leaves.

  3. After two days worth of fishing in the Kaipara it was time to look for variation in fish recipes and I also wanted something really easy as well.

    This recipe is very easy and very tasty and my husband even commented how delicious it was. I served it over rice. It will become a regular fish meal in our house.