Find a restaurant


View All

Fried fish with spicy Thai mixed herbs

Serves: 4

Prep time: 10 minutes

Cook time: 20 minutes

Authentic Thai cuisine

fish, grills & marinades, barbecue

Difficulty: Super Easy

This recipe is from one of our newest additions to Rosa’s Thai Cafe dinner menu. In Thai, it’s called ‘Pla Lui Suan’ which literally means ‘fish in the garden’ because of all the fresh herbs and spices. At our restaurants, we use Tilapia grown in London by GrowUp Urban Farm, but you can use any firm fish so it holds up when deep-fried.

Rosa’s Tip: use whole fish with skin on for maximum crunch

Tools: Wok, Deep Fat Fryer


1 whole fish, Tilapia / Seabass / Sea Bream etc (or 4 fillets with skin-on)

The sauce

  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1/2 tablespoon chilli powder (adjust amount to your liking)
  • 3 tablespoons condensed milk
  • 3 tablespoons tamarind concentrate
  • 1/2 tablespoon palm sugar (or brown sugar)
  • 20g fresh ginger, skin peeled (or galangal, if available)
  • 20g red onion, thinly sliced
  • 20g lemongrass, thinly sliced width-wise (use white parts for the best flavours)
  • 4 tablespoons of chilli oil paste (found in most Asian supermarkets)
  • A handful of cashew nuts

To garnish

  • 10g fried shallots
  • A few sprigs of coriander





The Fish

  1. Heat vegetable oil in a deep fat fryer or a deep-bottom wok until hot
  2. Fry the fish for a few minutes until golden brown. The length of time depends on the size of the fish.
  3. Drain and set aside.

The Sauce 

  1. Mix all ingredients in a salad bowl.
  2. Pour over the fish and garnish with fried shallots and coriander.

Share This Recipe


If you’re as nuts about Thai food as we are, you’re going to want a little dose of foodie news, tips and offers in your inbox every now and again. (Don’t worry, we won’t write too often and would never pass your email to anyone else).

© Copyright 2022 Rosa's Thai
Web design by Union 10 Design