Pan Fried Mackerel with Chilli – 煎辣椒鲭鱼

Happy TGIF fellow homecooks! Today we will be sharing this recipe: Pan Fried Mackerel with Chilli AKA Rempah Fish. This method of stuffing the fish with chilli is definitely one of deep tradition. Many Peranakan, Nyonya and Muslim households even crowns this recipe as one of their specialties!

This dish may seem simple and unassuming but the flavours are OFF THE CHARTS! The aromatics from the chilli paired with the savoury fish is definitely not to be missed!

Also, if you have leftover chilli, you can spread it over your fish if you crave for more spice after it is fried or can even be used as dipping sauce 🙂

This is a simple recipe that can be completed in 35 minutes, perfectly tailored to those that lack the time to cook!

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  • Servings: 4 pax

  • Time: 35 mins

  • Skill: Easy


  1. 4 pieces medium size mackerel fish

  2. 2 tbsp Turmeric powder

  3. 12 pieces of red chillies (seeded)

  4.  2 pieces of chilli padis (seeded)

  5. 12 shallots

  6. 2 slices torch ginger bud

  7. 2 tsp dried prawn shrimps paste (toasted belacan)

  8. 2 tbsp tamarind juice (2 tsp of tamarind pulp, soak with warm water and strain)

  9. Salt and sugar to taste

  10. Oil for frying


  1. Clean the fishes, make a deep cut at the side of the fish, rub the fishes inside out with turmeric powder and set aside.

  2. Blend red chilli, chilli padi, shallots, belacan, torch ginger bud & turmeric juice together, salt and sugar to taste and set aside.

  3. Stuff the chilli paste into the fishes.

  4. Heat oil in a wok and pan fry the fishes till cooked. Serve hot with rice.

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