Fish Fillets in Spicy Garlic Sauce

The official 2 days of the CNY is over in a blink of the eyes and with much of the hotpot ingredients leftover, I decide to use one of the item – the fish slices to come up with this Fish Fillets in Spicy Garlic Sauce. It has a very nice aroma with the use of garlics, chilies, curry leaves and evaporated milk incorporated in the sauce. What’s more the leftover fish slices are well marinated and deep fried prior to use which makes them very succulent.

Ingredietnts used

You can use any type of white fish slices for this whilst I work on white snapper fish slices that I had for the hotpot previously. You may be keen to ask if air-frying is possible instead of deep fry but generally deep frying will get the corn flour coated fish slices a more golden brown texture and colour than air-frying in this case. Hope this recipe can help to clear up some of your freezer or chiller space to use up all the leftover CNY ingredients so as not to waste any food.

Fish Fillets in Spicy Garlic Sauce

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy


Prep time


Cooking time




  • 100g fish slices

  • 1 tbsp cooking oil or 10g butter + more cooking oil for deep frying

  • 1 1/2 tsp minced garlic

  • 2 chilli padi, de-seed and diced

  • 1 sprig curry leaves

  • 45g corn flour

  • For the Fish Marinate :
  • 1/2 tsp huatiao wine

  • 1/4 tsp salt

  • 1/4 tsp sugar

  • 1 egg white

  • Pinch of pepper

  • For the Seasoning sauce :
  • 1/8 tsp salt

  • 60ml water

  • 15ml evaporated milk

  • 1/4 tsp sugar

  • Pinch of pepper


  • Marinate fish slices for an hour.
  • Heat up cooking oil for deep frying. Coat the fish slices with corn flour and deep fry them in small batches till golden brown. Drain on paper towels to soak up excess oils.
  • In another pan, heat up 1 tbsp cooking oil and sauté garlics, chilis and curry leaves till fragrant.
  • Add in seasoning sauce and cook till it boils. Off heat and add the fried fish slices.
  • Stir fry briefly to coat the sauce all over. Dish and serve hot immediately to enjoy !


  • Deep-frying the fish slices in small batches ensure that they get more evenly browned and cooked.
  • Butter can be used in replace for cooking oil when cooking the sauce. However since cooking oil is used to deep fry the fish slices, the same oil can be re-used to avoid wastage.

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