Quick Pan-Fried Fish with a Fresh Herb Salad

Preparation time:20 minutes - 12 hours
Marinating time:20 minutes - 12 hours


  • 4 x 160-200 gram while fish fillets, bones removed
  • ½ cup Chang’s Oyster Sauce
  • 2 tbsp. plain flour
  • 2 spring onions, white and pale green parts only, thinly sliced
  • 1 medium red chilli, seeds removed, thinly sliced lengthways
  • 1 cup coriander leaves
  • 1 cup basil or Thai basil leaves
  • ¼ cup sprigs of dill
  • ½ medium red chilli, cut into long fine strips - optional
  • 2 tbsp. fried shallots - optional
  • 2 tsp. extra virgin olive oil
  • 1 tsp. Chang’s Sesame oil
  • 1 tsp. Chang’s Light Soy Sauce
  • 1 tsp. rice vinegar
  • Lime, quartered, to serve


  1. Marinate the fish for 20 minutes up to 12 hours in the Chang’s Oyster Sauce.
  2. Mix the olive oil, sesame oil, light soy sauce and rice vinegar in a bowl and add the coriander, basil and dill, tossing to coat.
  3. Wipe off excess oyster sauce from the fish and dust lightly in flour. Then fry the fish in the neutral oil in a frying pan over medium heat until just cooked.
  4. Place a piece of fish on each of four plates and top with the herb salad and the chilli and/or fried shallots if using. Place lime quarter beside the fish.
  5. For the gluten free, swap the plain flour for a gluten free variety.