This is the fish that we eat almost everyday growing up. It is not something I thought I’d document. However, I think there is value in keeping the recipe safe somewhere, in case someone wants it.

Again, I have no clue how my parents made this dish. I only know how I make this, which is a hit with my children. It is simple and I normally whip it up in 15 to 20 minutes because I multi-task.

It is something so versatile I think everyone should learn! The ingredients are simple, and the sauce can be switched to anything!

fried fish with sauce

Half Fried Cooked Fish



  • Wok


  • 1 fish filet or whole fish skin-on
  • 1 cup oil Enough to cover the pan to 1 cm in height
  • Some salt to season fish with

Topping (all optional, and feel free to add other stuff)

  • 1 knob ginger diced thinly
  • 3 cloves garlic chopped finely
  • 1 bunch green/spring onions cut to 2 inchs length
  • 1 red chilly sliced


  • 2 tbsp dark soya sauce
  • 1/4 cup water
  • 1/2 cube bullion


  • Heat up the wok until you can feel the heat when you place your palm above the wok. Use medium to high heat.
  • Add the cup of oil and heat up.

Prepare Fish

  • While the oil is heating up, wash and pat dry the fish with a kitchen towel.
  • Season both sides of the fish with salt. There is no need to season ahead as it will dehydrate the fish.
  • When the oil is hot, slide the fish into the wok, skin side down. If the fish is big or if there is no skin on one side of the fish, cover leaving a gap so that it does not splatter. If the fish is small, then there is no need to cover.
  • Do not touch the fish until one side is completely cooked, about 5 minutes. Make sure the fish skin is golden brown before you flip it.
  • Flip the fish over.
  • Cook for another 3 minutes or until the fish skin on the other side is golden, if there is skin on both sides of the fish. Otherwise, cook briefly, about 2 minutes.
  • Dish out to rest.


  • Pour out all but leave enough oil (about 1 tbsp) to fry the ginger. Lower heat to medium.
  • Fry ginger until slightly lighter golden.
  • Dish out and do the same for garlic.
  • Add the soya sauce, bullion and water to the aroma-ed oil and bring to a boil.
  • Add the sauce and toppings to the fish.
  • Serve with steamed rice.