Sweet Chili Sauce and Fish

This is a spice hit that really captures the flavor. Fish goes brilliantly with chili, it’s a great marriage of texture and taste.

By Vickypee  I  Updated on April 30, 2024

Jump To RecipeSweet Chili Sauce and Fish

The sweet and spicy add a lovely warn background flavor to the dish and the golden fish put the goodness into every mouthful. Come in with the best, vegetable.

The ultra-flavorful fish chilis are a meal in themselves, and good to serve them with rice, salad, noodles… anything.

We’ve got to get dinner on the table, family are banging their forks and spoon on the dish. This is one of my absolute favorite things to make for dinner.

Delicious Tips

  • If you love the sweet and sour of this dish but you don’t eat seafood, you could use favorite alternative portion instead, or add tofu to make the dish vegetarian.
Asian Vegetable Ingredients, Bok Choy

Prep Vegetables and Aromatics

While rice cook, cut pak choi in half lengthwise, mince garlic, chop onion and chop 2 springs coriander reserve for garnish.

Place the fish in a single layer in skillet and cook until golden brown.

Pan-Fry Fish

Heat 2 tablespoons vegetable oil in skillet over high heat. Carefully place the fish in a single layer in skillet and cook until golden brown on both sides, about 2 minutes. Transfer to prepared plate.

Prepare Chili for customize the number of chilis sauce to hot.

Make It Spicy

  • Increase or decrease the number of chilis to sauce according to hot or mind taste. Making it mostly mind and medium, unless if you like things really spicy.

Take It Easy

  • Make very finely chop the red chilis and garlic on a copping board and knife instead of using stick blender. If you prefer.


Sweet Chili Sauce and Fish

Makes 2 To 3 Servings


  • 120g Brown rice
  • 2 tablespoons vegetable oil
  • 3 fresh and large red chilis, deseeded and finely cropped
  • 90g pak choi, cut in half lengthwise
  • 2 mackerel fillets (250-300g), slice into medium chunks
  • 4 garlic cloves, minced
  • 1 small onion, finely cropped
  • 2 teaspoons palm sugar
  • 1 tablespoon tamarin concentrated
  • 2 teaspoons fish sauce
  • ¼ cup water for the pan


  • 1 large red chili, deseeded and slice
  • A few coriander springs, leaves picked and roughly chopped


  1. Cook the 120g brown rice as per instructions on the packet, this is closely double the amount of cooked rice.
  2. Next, prepare the vegetable, slice any large pak choi leave in to two, then blanch in boiling water for 1 minute, drain and set aside.
  3. Place a large pan on a high heat, add 1 tablespoon vegetable oil, once hot, add the mackerel in a single layer, then leave it alone for about 2 minutes to give the fish a chance to brown.
  4. When the fish has turned to golden, fry it around until they’re golden on both sides and cooked through, about 2 minutes per side.
  5. Remove them to the plate.
  6. To make the chili paste, place the garlics, chilis in a container and, using a stick blender, whisk together well, then place a wide base pan over a medium heat with the remaining oil, add the chili paste, and onion, stir well until fragrant for 1 minute. Turn the heat to low and add the fish sauce, palm sugar, tamarin concentrated, stir it around, add the water cook for a further 30 seconds.
  7. Now add the golden fish and stir it around. And let the sauce coated for about 30 seconds.
  8. then divide the blanched vegetable between 2 to 3 plates. Lay the mackerel on top, beside a portion of rice. Garnish with the chili, coriander.
Sweet Chili Sauce and Fish with Cooked Brown Rice

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Hi, I'm Vickypee

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