Crispy Fish with Chili-Garlic Oil
Pan-fried whole fish or thick fillets with a garlicky, spicy oil finish — the Filipino way to celebrate fresh seafood in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb whole fish (tilapia, mackerel, or snapper) or thick white fish fillets, patted dry
- 6 cloves garlic cloves, thinly sliced
- 2 whole red chili peppers, chopped (fresno or thai chilis)
- 1.5 tbsp fish sauce (patis)
- 1 whole lime (juiced)
- ½ cup neutral cooking oil (or coconut oil)
- 3 stalks scallions, sliced on the bias
Instructions
- 1
Season fish generously inside and out (if whole) with salt and pepper on both sides.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Carefully slide fish into the hot oil. Don't move it for 4–5 minutes until the bottom is golden and crispy.
- 4
Flip the fish once. Cook another 3–4 minutes until cooked through and the second side is golden.
- 5
Push fish to the side. Add garlic and chili to the oil, stirring for 60 seconds until fragrant but not burned.
- 6
Drizzle fish sauce and lime juice over the fish. Top with scallions and spoon the garlicky oil over everything. Serve immediately.
Tools you’ll need
- 12-inch skillet or larger
- cutting board
- chef's knife
- spatula
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