Spicy Singaporean fish

Spicy Singaporean fish

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(6 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
For a quick fish supper, try this superhealthy dish

Nutrition and extra info

Nutrition: per serving

  • kcal213
  • fat13g
  • saturates2g
  • carbs3g
  • sugars1g
  • fibre0.3g
  • protein22g
  • salt1.2g


  • 2 red chillies, deseeded and chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 shallots, chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 garlic clove, chopped
  • 1 lemongrass, outer leaves removed, chopped
  • small knob ginger peeled and chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tbsp vegetable oil
  • 2 fillets lemon sole, about 120g each
  • chives and coriander, to serve


  1. Make a paste by blending together the chillies, shallots, garlic, lemongrass, ginger, soy sauce and sugar in a blender or coffee grinder, or use a pestle and mortar. Heat the oil in a small frying pan and cook the paste for 2 mins until it has darkened slightly and you can really smell the spices. Season with a little salt if you like, then set aside.

  2. Heat the grill to medium. Put the fish onto a grill pan, then use the back of a teaspoon to smear the paste all over, making a thin layer covering the whole fish. Pop under the grill and cook for 10 mins until the fish flakes easily. Serve with rice and steamed bok choy. Sprinkle chives and coriander on the fish to serve, if you like.

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Comments, questions and tips

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24th Jul, 2009
I love spicey foods so this was great. Reminds me of travelling around Asia and all the great food you can get there.
4th Mar, 2009
I also found the paste overpowered the fish, but my husband said he really enjoyed it, don't think its one i will make again without lightening the favor some how?
6th Feb, 2009
I tried this recipe a few weeks ago and really loved it. I have made it many times since, using cod and haddock when I was unable to get lemon sole. I can really recommend this recipe, but only if you have a love of very spiced up food and can take the heat. The only down side is that the spicey topping can rather over-power the flavour of the fish. Having said that, it will be a firm favourite for me. vongray
16th Feb, 2008
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