Pan-Fried Chili White Snapper

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Pan-Fried Chili White Snapper

Spice up your dinner table, literally, with this Pan-Fried Chili White Snapper. I completed this in the oven to make sure it’s thoroughly cooked. But hey, it’s a good way to add honey to balance all the spiciness.


White Snapper Fillet, 250 gr, 2 pcs
Lime, to squeeze and to garnish
Corn Flour, 3 tbsp
Coriander Powder, 3 tsp
Chili Flakes, 1 tsp
Salt and Pepper
Honey, 1 tbsp

For Sambal / Chili Paste:
Thai Chili, 5 pcs
Large Red Chili, 2 pcs
Shallots, 10 cloves
Fresh Ginger, crushed, 2 tsp
Lime Leaves, 8 pcs
Salt and Pepper

For Fish:
Wash and pat-dry fish fillets. Squeeze lime all-over.
In a large bowl, prepare a mixture of corn flour, coriander, a bit of chili flakes and salt and pepper.
Coat fish with flour mixture.
Heat oil and fry fish approximately 7-10 minutes on each side.
If you have thick fillets, transfer fish into a baking dish. Drizzle some honey,
finish in the oven for 15 mins at 180°C/360°F.

For Sambal / Chili Paste:
Put all ingredients in a food processor. Blend.
Sauté mixture in a moderate amount of oil. Arrange on top of fish, or serve
separately in a bowl.

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