Deep fried spicy Sweet Lips


Ahhh sweet lips – what a romantic name!

I have some belachan chilli at home and decided to put together this one. I didn’t find Sweet Lips particularly easy to work with when you are deep frying, I’d like to try this with a fish with flatter body – a Trevali or Pomfret.

So this is one giant one Andy brought home from Pekan. I don’t usually like to chop up fishes when I deep fry them, but this is too long for my wok.

Well without much more ado…


  • One whole fish (I used Sweet Lips)
  • Belachan chilli, 5 tablespoons (you can use a ready made one that you like, or you can make one from scratch. Recipes for Belachan chilli available upon requests)
  • Lime juice (from about 3 limes, remove the seeds)
  • Sugar, 2 tsp
  • Garlic, 6 cloves
  • Ginger, just cut about 4 slices to shreds
  • 2 tbsp of oil
  • Salt and pepper
  • Parsley for garnishing


  1. Marinade the fish with salt and pepper, leave on for about 5 to 10 mins.
  2. Heat up some oil, enough to cover the fish as we will be deep frying it.
  3. Gently place the fish into the oil, cover the wok and leave it to fry for about 10 mins.
  4. Turn the fish to the other side and continue to fry for about 8 to 10 mins.
  5. Lift the fish from the wok and put on a serving place.
  6. In a bowl, add the lime juice and sugar into the belachan chilli.
  7. In a separate pan, heat up the oil, and when heated, stir fry the garlic and ginger till fragrant.
  8. Reduce the heat, and add the chilli to the pan. Careful not to let the chilli burn, keep stiring. Remove from heat after about 5 mins.
  9. Spoon the chilli mixture onto the fish just before serving. Garnish with parsley.



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