Crispy Fish in Sweet Chili Sauce

Crispy Fish in Sweet Chili Sauce

Chef Chirada DeToro



Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 portions


  • 1 lb frozen fish, as used in fish and chips

  • 4 oz garlic, chopped

  • ½ cup pepper, diced

  • ½ cup Thai sweet chili sauce

  • 2 tsp ground black pepper

  • 4 tbsp vegetable oil

  • 4 tbsp oyster sauce

  • 3 tbsp white vinegar 

  • 3 tbsp soy sauce 

  • ¼ cup vegetable stock

  • 3 tbsp corn starch


  1. Deep fry the fish until crispy and set aside.

  2. To make the sauce, heat the oil in a wok. Add garlic and diced peppers, then sauté until it smells.

  3. Add all the ingredients for the sauce except the corn starch. Bring it to simmer for 5 minutes. Test it. It should be salty, sour and sweet with strong flavor of garlic.

  4. At the end, mix corn starch with water and slowly add to the sauce for thickness.

  5. Add the fish to the sauce and stir a couple of times and it should be ready (do not keep the fish in the sauce for long, we want the fish to stay crispy).