Mouth-watering Thai-style Seabass

    17 mins

    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.


    North Region, Singapore
    3 people made this

    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