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Fried Fish in Chilli Sauce


Fried Fish in Chilli Sauce

Ingredients (serves 3-4 persons)

Lobo Seafood Chilli Sauce 1 packet
Grouper or other fish 1
Vegetable oil for frying
Water 1 cup (240 ml)


Because people of Southeast Asia believe that fish from the sea are more dedicate in flavour and texture than fresh-water fish, Lobo cooking expertise has developed its Seafood Chilli Sauce to add a spicy and distinctive taste that does not overpower the dedicate taste of the fish itself. A wonderful way to serve fish with a difference.

  • Wash fish thoroughly. Make cuts on both sides and leave to dry.
  • Place a pan on the stove and add just enough oil to cover the fish. Fry fish at medium heat one side at a time. Remove and pat dry when golden brown.
  • Dissolve Seafood Chilli Sauce in water. Heat until boiled.
  • Remove sauce and dress it on the fried fish. Garnish with coriander leaves and chilli.
  • Serve with hot steamed rice.


  • When shopping for fish, pick ones with clear eyeballs firm in the sockets, fresh red gums; firm, pressure-resisting meat; glossy skin with thin, clear coat all over the body.
  • Any scales must be shiny and flat against the skin.
  • Ask the seller to gut and de-scale the fish for you.
  • To prevent oil splashing, rub salt on fish before frying. This also prevents the fish from sticking to the pan.