2 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

Kaffir lime leaves, torch ginger bud, chilli and shallots transform this simple fish dish into a delicious restaurant-style meal.


  • 1 torch ginger bud (bunga kantan), sliced finely
  • 4 kaffir lime leaves, finely shredded
  • 2 to 3 red chillies, sliced finely
  • 3 to 4 shallots or small red onions, peeled and sliced finely
  • 2 pieces boneless saba or snapper fillets (100 g each)
  • 1 tsp light soya sauce, or to taste
  • Juice from half a green lime

Prepare the herb topping. Finely slice the torch ginger, kaffir lime leaves, red chilli and shallots. Put aside.


Prepare the fish. If buying a whole fish, choose one with firm, shiny skin and pink gills. If buying fish steak, choose one with firm, translucent flesh.


Rub a little salt over the fish and rinse off. Dry with paper towel.


Heat a frying pan with a small amount of vegetable oil. When hot, sear the fish lightly, pressing down with a spatula one side at a time.


Remove fish and put on a plate.


Top with sliced fresh herbs.


Serve immediately with a drizzle of light soya sauce and a squeeze of lime juice.


If you want to add cooked vegetables, just wilt them in the already heated pan and serve with a bit of soya sauce.

Chef’s Tip: You can serve this seared fish with a small mound of brown rice and some greens, steamed or left raw as a salad.

Recipe: Sylvia Tan / Photo: Ng Sor Luan / The Straits Times

Download or print the recipe