Crispy Fish

  • Seabass 1000.0 g
  • Corn Flour 100.0 g
  • Salt 10.0 g
  • Pepper 5.0 g

Tom Yam Sauce

Before Serving

  • Cucumber, shredded 300.0 g
  • Coriander Leaves 50.0 g

In the mood for some Thai-inspired seafood? Try this recipe – tender and delicate marble goby fish deep fried to crispy golden perfection. The sweetness of the fish, enhanced by the rich Tom Yum Sauce, will leave you craving for more.



  1. Crispy Fish

    • Do a butterfly-cut on fish, marinate with salt and pepper.
    • Coated with corn flour.
    • Set aside.
  2. Tom Yam Sauce

    • Heat up oil in sauce pan.
    • Sweat onion and Tom Yam Paste till fragrant.
    • Add in fermented shrimp paste, Rock Sugar Honey Sauce and Lime Powder.
    • Bring sauce to a simmer.
    • Fold in pickled garlic, ginger flower and coriander stem.
    • Set aside for later use.
  3. Before Serving

    • Heat up oil in wok, deep fry fish till crispy.
    • Drain well and transfer crispy fish to plate.
    • Drizzle tom yam sauce over fish.
    • Garnish with shredded cucumber and coriander.
    • Ready to serve.