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Chef’s RECIPE@ホーム

Deep-fried Pacific cod with herb sauce

Fish Filet



Crispy deep-fried Pacific cod with a spicy herb sauce that’s simply irresistible.

Processed seafood used

The Siam Heritage TokyoVichian Leamted

Vichian Leamted is the chef of The Siam Heritage Tokyo. He was born in the northern Thai province of Phetchabun in 1970, and moved to Japan in 2009 after working in renowned restaurants in Bangkok and elsewhere. Upon arriving to Japan, he joined Spice Road, and has held his current position since June 2013. He is known for his tireless efforts to promote Thai cuisine in Japan, including publishing “The Complete Book of Thai Cuisine” (Tai ryori taizen) with co-author Pensri Ajisawa, culinary consultant for Spice Road and another well-known promoter of Thai cuisine in Japan.

Cooking time
20 minutes
Total servings
Cooking time
20 minutes


180 g
A. Lemongrass, thinly cut into round slices
2 sticks
A. Thai lime leaf, julienned
2 leaves
A. Culantro, julienned
1 leaf
A. Hom dang (Thai red onion), sliced
A. Ginger, finely diced
A dash
A. Prik kee noo (chili pepper), cut diagonally
A. Coriander, roughly cut*
To taste
A. Spring onion, cut into round slices
To taste
A. Garlic, finely chopped
1 clove
A. Cherry tomatoes, cut into wedges
Eggplant, cut into sticks
Katakuri powder
3 Tbsp


  1. Add Seasoning B to (1).
  2. Cut the cod into bite-size chunks and coat them with katakuri powder.
  3. Fill a frying pan with about 3 cm of oil, heat the oil to 180°C, and then fry the cod for about 4 minutes, until it starts to brown.
  4. Fry the eggplant without adding any coating to it.
  5. Arrange the deep-fried cod on a plate and pour the sauce from 2 on top.
  6. Decorate with eggplant, cherry tomatoes, and coriander.


Nam pla fish sauce: 2 Tbsp
Lemon juice: 3 Tbsp
Sugar: 1/2 Tbsp"