Thai Style Deep Fried Whole Fish

Thai Style Deep Fried Whole Fish
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.4
  • Total Fat: 18.5 g
  • Cholesterol: 88.0 mg
  • Sodium: 948.6 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 36.0 g

View full nutritional breakdown of Thai Style Deep Fried Whole Fish calories by ingredient


True taste of Thai cuisine served with white rice and a side of fresh vegetables like lettuce, spinach, carrots, bean sprouts, etc. True taste of Thai cuisine served with white rice and a side of fresh vegetables like lettuce, spinach, carrots, bean sprouts, etc.
Number of Servings: 4


    1-11/2 pound white meat fish (I used a Milk Fish)
    2 cloves garlic, minced
    1 tablespoon minced ginger root
    3 medium (4-1/8" long) scallions, finely sliced
    1 tbsp Shaoxing Chinese cooking wine (Substitute: dry sherry, cooking sake, sweet rice wine, or any cooking wine on hand)
    2 tbsp soy sauce
    1 tbsp fish sauce
    3 tablespoon palm sugar syrup (Substitute: 1/4 cup brown sugar cooked in 1 cup of water)
    3 tbsp rice vinegar
    1/2 tsp white pepper
    Enough vegetable oil to almost cover the fish while frying (2 tbsp absorbed into the meat)


Be creative with your garnishes, if you like. Each time I make this I try a different kind of whole snapper, trout, cod, etc. Each type of fish brings a different flavor.


1. Rinse your fish to remove any loose scales that may still be clinging to its body. Dry your fish thoroughly. Water left on the fish will cause your oil to spit.
2. With a sharp knife make a couple of deep slits into the flesh of the fish on both sides. Make sure not to cut all the way down to the bone.
3. Heat oil in your wok to 350F. Make sure that you use enough oil to cover your fish. If you find that bits of your fish stick out its okay, spoon the hot oil over the fish while its cooks.
4. Deep fry the fish until it is golden brown and cooked through. About 5-6 minutes each side. Remove fish from the oil and place on kitchen towel to drain while you prepare the sauce.
5. Place 1 tablespoon of your deep frying oil in a medium size saucepan and add garlic, ginger and chili and green onion; fry until fragrant.
6. Add Shaoxing, soy sauce, fish sauce, palm sugar syrup, rice vinegar and white pepper to the pan. Stir well and bring to the boil. As soon as it reaches boiling point remove immediately from the heat.
7. Place fried fish on to a serving platter. Pour the sauce over the fish and garnish with cilantro, parsley or bean sprouts.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DAVENOHE.

Member Ratings For This Recipe

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    Great - 11/10/20

  • no profile photo

    thanks for sharing - 11/9/20

  • no profile photo

    Thank you for sharing. - 11/9/20