Fried Fish with Mango Chutney

An Indonesian recipe from Nancy Lam: golden fried fish fillets with a spicy seasoning, topped with a piquant mango chutney
By Nancy Lam
Fried Fish with Mango Chutney
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 35 minutes
  • Effort: easy



  • 2 tbsp tamarind pulp, soaked for 15 minutes in a small bowl of water
  • 2 tbsp fish sauce
  • 1 tsp turmeric
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 kg halibut, sea bass or sea bream fillets
  • 1 tbsp self-raising flour or cornflour
  • groundnut oil, for shallow-frying
  • 2 tbsp ketjap manis, (Indonesian sweet soy sauce)
  • chopped coriander, to garnish

For the mango chutney:

  • 1 ripe mango, chopped into 1.5cm cubes
  • 2 coriander stalks, finely chopped
  • 1 large chilli, deseeded and finely sliced
  • 1 spring onion, finely sliced
  • 2.5 cm ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice


1. Press the soaked tamarind through a fine sieve to extract the juice. Mix with the fish sauce, turmeric, pepper and garlic powder.

2. Put the fish in a shallow dish and rub with the tamarind mixture.

3. Combine the mango, coriander, chilli, spring onion, ginger and garlic. Season to taste with fish sauce and lime juice.

4. When you are ready to cook the fish, heat some oil in a frying pan large enough to take the fish in a single layer. Rub the fish with the flour.

5. When the oil is very hot, add the fish fillets. Reduce the heat to medium-high, and fry until golden brown, turning once.

6. Serve the fillets topped with a dollop of mango chutney, a squeeze of ketjap manis and a sprinkling of coriander.

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