Curry Seabass aka Fish (Laotian Fish)



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(10 Ratings)

Preparation time
30 mins

Cooking time
15 mins


The reason why I called this a fish is because it’s so delicious, it will definitely satisfy the palate of any man you want to impress! Rich in spices and flavors, it is unforgettable. You can serve it with rice or enjoy it by itself.

Curry Seabass aka Fish (Laotian Fish), 4.9 out of 5 based on 10 ratings


  • 1 seabass (or other type of fish)
  • Oil to fry fish
  • 1 tablespoon oil
  • 1 tablespoon ground garlic
  • 2 teaspoons red curry paste
  • 2 fresh chili, chopped
  • 1/4 cup white onions, chopped
  • 6 cherry tomatoes, sliced
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 pinch black pepper
  • 1 pinch tamarind powder (optional)
  • 1/2 teaspoon salt
  • 1 jalapeno, chopped
  • 1/2 cup coriander, chopped
  • 1/2 cup cilantro, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup mint, chopped


1. In a large pan, heat oil on medium heat. Add fish to deep fry. Flip fish over when it is golden brown on one side, and fry until golden brown on both sides. Remove fish and place on plate.

2. In separate pan, heat oil on medium heat. Add garlic and stir till golden. Add red curry paste, chili, onions and tomatoes. Stir well.

3. Add oyster sauce, soy sauce, black pepper, tamarind powder (optional) and salt. Throw in jalapenos, coriander, cilantro, green onions, and mint.

4. Add 1 tablespoon of water and let content simmer for a few minutes.

5. Pour sauce over fried fish and serve.

4 Comments add one

  1. mcleroi says:

    This ranks among the best things I’ve ever eaten. No joke. Spicy and flavorful. There are a lot of ingredients but it’s well worth it. It was actually really easy once I had everything sitting out on my counter.

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  2. choyfinh says:

    I make fish a lot. I usually steam them in banana leaves, or lightly fry them with herbs. I tried making this sauce for the first time and it is very good. The sauce is packed with flavor and I added three chilis instead of two (I eat very spicy).

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  3. mcsaeteurn says:

    I didn’t have many of the ingredients. I left out tamarind, coriander and mint. The sauce was thick and had lots of heat. The fish was delicious. I would definitely make this again.

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  4. MayS says:

    Made this fish for lunch today. Tasted great! Next time I would leave out the tamarind powder. In combination with the tomatoes, it was a tad too sour for me.

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