• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 kg fish fillet or small whole fish (eg 'chee ya hu')
  • 2 tsp salt (or according to taste)
  • Oil for deep frying the fish
  • 30g (5cm) fresh turmeric root, sliced thinly
  • 4 tbsp cooking oil
  • 100g young ginger, sliced thinly
  • 100g garlic, sliced thinly
  • 30g (3) red chillies, seeded and quartered
  • 30g (3) green chillies, seeded and quartered
  • 250ml vinegar
  • 8-10 tbsp sugar
  • 2 tsp salt, or according to taste
  • 1 tbsp sesame seeds, roasted
  • Turmeric powder
  • Cili padi (depending on spiciness)


  1. Clean and cut fish and season with salt and turmeric powder. Deep fry the fish until golden. Drain oil from fish and set aside. If you want a crunchier bite, you can fry the fish using a stronger flame.
  2. Fry turmeric slices in 4 tbsp oil until the oil turns yellow. Discard the turmeric.
  3. Using the turmeric oil, fry the ginger and garlic until golden brown. Leave aside to cool before adding the red and green chillies, vinegar, sugar and salt to taste.
  4. Lastly, add in the fried fish. Serve garnished with sesame seeds.
  5. Best served the next day as the flavours will develop overnight. If not consuming immediately, keep it submerged in the vinegar solution in a clean glass jar; it keeps well for about a week at room temperature and longer in the refrigerator.

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