Panfried Catfish with Sweet Chili Garlic Sauce

Some evenings, I crave something bold and flavorful but don’t want to spend an hour in the kitchen. That’s when this pan-fried fish with Thai sweet chili sauce becomes my go-to. Crisp fish fillets topped with a sweet, tangy, garlicky sauce with just the right amount of heat—it’s fast, fuss-free, and tastes like something you’d order at a Thai restaurant.

The first time I made this, I was actually trying to use up leftover tilapia from the freezer. I threw together a quick sauce with chili paste, vinegar, garlic, and sugar, and to my surprise, everyone at the table wanted seconds. Now it’s a dish I make often, especially when I want to brighten up an ordinary weeknight.

Why This Recipe Works

• Quick and easy – Less than 30 minutes from fridge to table.

• Flexible fish options – Works with tilapia, cod, snapper, halibut—basically any firm white fish.

• The sauce is addictive – A sweet-sour-spicy combo that pairs well not only with fish but also with chicken, shrimp, or tofu.

• Great for beginners – Simple pan-frying, no complicated steps.

Choosing the Fish

Any white, firm-fleshed fillet works. Tilapia is budget-friendly and easy to find. If you want something a little more special, cod or halibut give a buttery bite, while red snapper feels dinner-party fancy.

Cooking time will vary depending on thickness. Thin tilapia fillets may only need 2 minutes per side, while thick cod fillets might take closer to 4 minutes. My tip: check with a fork—the fish should flake easily and be opaque all the way through.

Ingredients for the Thai Sweet Chili Sauce

This sauce is what makes the dish shine. Here’s what you’ll need:

• Thai sweet chili sauce – Store-bought is fine, but adding fresh aromatics makes it pop.

• Chili paste (like sambal oelek) – For that gentle heat.

• Rice vinegar – Balances sweetness with tang.

• Fish sauce – Adds depth and umami.

• Garlic and onion – Savory backbone.

• Tomato – Adds a fresh, slightly fruity note.

• Cornstarch – To thicken the sauce.

• Salt and sugar – To balance flavors.

The result is like a quicker, punchier version of sweet and sour sauce with a little Thai flair.

How to Make It

1. Pan-fry the fish – Pat fillets dry, season lightly with salt and pepper, and pan-fry in hot oil until golden and crisp on both sides. Remove and keep warm.

2. Cook the aromatics – In the same pan, sauté garlic and onion until fragrant.

3. Build the sauce – Stir in chili paste, rice vinegar, sweet chili sauce, tomato, fish sauce, sugar, and water. Let it bubble until slightly thickened. Add a cornstarch slurry if you want it glossier and thicker.

4. Finish – Spoon the sauce generously over the crispy fish. Garnish with fresh herbs (cilantro works beautifully) and lime wedges.

Tips for Success

• Dry the fillets – Moisture keeps them from crisping. A good pat-down with paper towels makes all the difference.

• Don’t overcrowd the pan – Fry in batches if needed so the fish sears instead of steaming.

• Balance the sauce – Taste before pouring—adjust sweetness with sugar, acidity with vinegar, or heat with chili paste.

• Crispier finish – Dust fish lightly with cornstarch or flour before frying.

Serving Suggestions

This dish pairs well with:

• Steamed jasmine rice or coconut rice to soak up the sauce

• Stir-fried vegetables like bok choy, broccoli, or snow peas

• A crisp cucumber salad with lime dressing for freshness

• Noodles tossed with sesame oil if you want something heartier

Storage

This fish is best enjoyed fresh, while the skin is crisp and the sauce hot. If you do have leftovers, store the fish and sauce separately in the fridge for up to 2 days. Reheat the sauce gently on the stove and re-crisp the fish in a pan before serving.

Frequently Asked Questions

Can I bake the fish instead of frying?
Yes—brush with oil, season, and bake at 400°F until flaky. The texture won’t be quite as crispy, but the sauce makes up for it.

Is the sauce very spicy?
Not overly. Thai sweet chili sauce leans sweet with mild heat. You can always add more sambal oelek or a fresh chili if you want it spicier.

Can I use salmon?
Yes, though salmon is richer, so the sauce will taste a little different—but still delicious.

Can I make the sauce ahead?
Definitely! It keeps in the fridge for 3–4 days. Warm before serving and pour over freshly cooked fish.

Continue to Content

Yield: 4

Panfried Catfish with Sweet Chili Garlic Sauce

Print

Crispy golden fish fillets topped with a sweet, tangy, and mildly spicy sauce — this pan-fried fish with Thai sweet chili sauce is a dish that’s simple enough for weeknights yet bold enough to serve when you want to impress.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the fish

• 650–700 g firm white fish fillets (tilapia, cod, or similar)
• Salt and black pepper
• Flour, for coating
• 2 tablespoons vegetable oil (for frying)

For the sauce

• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• ½ onion, chopped
• 1 tomato, diced
• ⅓ cup Thai sweet chili sauce
• 1 cup water
• 1 tablespoon sambal oelek (or other chili sauce)
• 1 ½ tablespoons rice vinegar
• 1 teaspoon fish sauce
• ½ teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For garnish

• ¼ cup fresh cilantro, chopped
• 2 scallions, thinly sliced

Instructions

1. Pat the fish fillets dry, then season with salt and pepper. Lightly coat each piece in flour, shaking off the excess. Heat 2 tablespoons of oil in a skillet over medium-high and pan-fry the fish until golden brown, about 2 minutes per side. Transfer to a serving plate.
2. In the same pan, add 2 tablespoons of oil. Sauté garlic and onion until fragrant, then stir in the tomato and cook briefly.
3. Pour in the sweet chili sauce, water, sambal oelek, rice vinegar, fish sauce, salt, and sugar. Stir well and bring to a gentle boil. Taste and adjust seasoning if needed.
4. Whisk in the cornstarch slurry and cook until the sauce thickens to a glossy consistency. Turn off the heat, then stir in cilantro and scallions.
5. Spoon the sauce generously over the crispy fish fillets. Serve immediately with steamed rice for a complete meal.

Notes

• This dish pairs beautifully with jasmine rice or even noodles, soaking up every bit of that irresistible sweet and spicy sauce.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 177636Total Fat 1478gSaturated Fat 394gTrans Fat 0gUnsaturated Fat 607gCholesterol 152915mgSodium 184440mgCarbohydrates 45gFiber 2gSugar 16gProtein 38591g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This pan-fried fish with Thai sweet chili sauce is one of those recipes that makes you feel like you’ve cooked something special without breaking a sweat. It’s crispy, tangy, a little sweet, a little spicy, and perfect over a bed of rice with extra sauce drizzled on top. For me, it’s a reminder that simple weeknight meals can be just as satisfying as anything fancy from a restaurant.

Also try these Catfish recipes:-

• Blackened Catfish with Crawfish Etouffee
• Catfish Alison
• Pan Fried Cajun Blackened Catfish