Mouth-watering Thai-style Seabass

Mouth-watering Thai-style Seabass


2 people made this

About this recipe: The 1st time I tried this spicy, sweet & sour fish was at a Zhi-char (煮炒) stall near my home. Zhi-char stall is a modest stall that’s found in coffeeshops where Chinese home-style dishes are cooked to your order. After that, I knew I had to try making this at home. And I did it, with just one attempt! Hooray! Hubby was full of praise; what more do I need… Now, I’m gonna show you how you can cook this too, in under S$10 & you don’t need to be a pro to do this.

blackswan North Region, Singapore

Serves: 3 

  • 1 Seabass or any other fish
  • 2 tbsp Tom Yam paste
  • 4 tbsp Sweet chilli sauce
  • 250g Lady’s fingers/Okras
  • 1 slice Pineapple
  • 2 Tomatoes
  • 2 Lime
  • 2 Lime leaves
  • 1 tsp Cooking oil
  • 4 small bowls Water

Prep:7min  ›  Cook:10min  ›  Ready in:17min 

  1. Remove scales & inards from fish if it's not done for you. Rinse & set aside.
  2. Slice off the top & end of Okras. Cut Okras into halves & Tomatoes into wedges. Slice Pineapple into cubes.
  3. Squeeze lime into chilli paste (tom yum + sweet sauce). Throw in the lime skin as well & mix well.
  4. Heat oil. Add chilli mix, vegetables & stir-fry. Add water, cover & simmer for about 1 min.
  5. Add pineapples & water. Simmer for another minute. Put in fish & let it simmer for about 5-7 mins. Do not overcook or fish will not be tender. When dining, drizzle the sauce over a plate of fragrant rice & enjoy. You'll never get enough of this Thai-style Seabass!


Insert toothpick into fish. Fish is cooked if toothpick pierces through easily.

Serving suggestion

Dish out your fish & place the serving plate on a warmer to retain its temperature.


Since it was my 1st attempt, I bought some cheap chilli paste to experiment with in case I don’t succeed :) Thai Heritage Sweet Chilli Sauce (S$1+), Holly Farms Sambal Tom Yam (S$3+). If you can’t find these brands, you can use any brand of sauces that is a little spicy & sweet + tom yam paste.

See it on my blog

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- 12 May 2011

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