Shan Fried Fish 60g

Shan Fried Fish Masala 60g Value Pack in Thailand

Shan Fried Fish Masala 60g offers 20% more spice volume for culinary enthusiasts and families cooking fresh seafood in Thailand. Bangkok and Thai coastal markets offer world-class fresh fish—such as barramundi/sea bass (pla kapong), red snapper, and king mackerel. This 60g seasoning pack allows you to generously coat whole scored fish or large batches of bite-sized fish nuggets with traditional South Asian spiced crunch.

Packed in Shan’s heavy-duty V-Lock laminate foil sachet, the aromatic carom seeds, ginger, and piquant chili remain protected from ambient moisture until cooking time.

Key Flavor & Frying Highlights

• Generous Value Portion: Ample seasoning for large family seafood platters (up to 1.2kg raw fish).
• Double-Fry Crispiness: Specifically calibrated to withstand high-temperature frying without scorching or turning bitter.
• Odors Neutralized: Potent carom (ajwain) and garlic essence eliminate all pond-like or gamy fish aromas.
• Zero Preservatives: 100% Halal certified with no artificial preservatives, MSG, or synthetic food colors.

Master Deep-Frying Guidelines (Crisp & Dry)

1. Fish Cutting: Cut 1.2kg fish fillets into 2-inch pieces or prepare 2 whole fresh fish with deep diagonal score marks on both sides.
2. Seasoning Paste: Mix 1 pack (60g) Shan Fried Fish Masala with 5 tbsp besan (chana dal gram flour), 3 tbsp fresh lemon juice, and 3 tbsp water to form a clingy batter. Coat the fish thoroughly and marinate for 30 to 45 minutes.
3. Oil Temperature: Heat at least 2 inches of cooking oil in a wok to 180°C. Drop fish pieces gently into the oil without overcrowding. Fry for 4–5 minutes until crust is deep golden.
4. Double-Fry Technique (Optional for Max Crunch): Remove fish at 4 minutes, let rest on paper towels for 3 minutes, then re-fry in hot oil for 1 minute. The crust becomes impossibly crisp and stays crunchy for over 30 minutes!

Technical Specifications Matrix