The current research was conducted to investigate the effect of chamber bitter (Phyllanthus amarus) extract on the quality of snakehead (Channa striata) fillets during iced storage. The study included three treatments, viz. soaking snakehead fillets in cold water; in P. amarus extract solutions with concentrations of 7.71 μg/mL and 156 μg/mL for 30 minutes at 4°C. The samples were stored for 12 days and sampling was done in 1, 4, 8, and 12 days. Evaluated parameters included temperature, total viable counts, sensory property, pH, moisture, water holding capacity, texture, total volatile base nitrogen, peroxide value, thiobarbituric acid reactive substances and colour measurement. Results showed that treating snakehead fillet with P. amarus extract enhanced the sensory values compared to that of the untreated sample during ice storage. In addition, P. amarus extract was effective at delaying lipid oxidation. Based on the sensory properties and total viable count, snakehead fillets treated with chamber bitter can be used up to 8 days whilst less than 8 days for control treatment.