Pan-Fried Threadfin Fish with Spiced Salt

Tested Recipe with Slight Adjustment Adapted from Chang Wai Heng’s Eight Flavours

Pan-Fried Threadfin Fish with Spiced Salt


1 no x 285g threadfin fish (cleaned)

3 tbsp cooking oil


¼ tsp salt

¼ tsp ground white pepper

¼ tsp chicken seasoning powder


1 tbsp tapioca flour


½ tsp spiced salt

1 tbsp chopped young ginger

1 tbsp chopped garlic

2 bird’s eye chillies (chopped)

1 stalk spring onion (chopped)

½ tsp sesame oil

Preparation Instructions:

  1. Marinate the cavity of the fish with ¼ tsp of salt and rub ¼ tsp each of ground white pepper and chicken seasoning powder all over the fish. Coat the marinated fish with 1 tbsp of tapioca flour.
  2. Heat up a non-stick skillet with 3 tbsp of cooking oil, pan-fry the marinated fish until golden brown on both sides.
  3. Remove and arrange on a serving platter.
  4. Add ½ tsp of sesame oil into the skillet, saute the chopped young ginger, garlic and bird’s eye chillies until fragrant.
  5. Add in chopped spring onion and spiced salt. Stir to combine.
  6. Pour the seasonings on top of the pan-fried fish and serve.

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