An eight-week feeding trial was conducted in a static indoor rearing system to examine the effects of partial substitution of fish meal (FM) protein with deoiled salseed meal protein with and without supplemental amino acids in diets for rohu, Labeo rohita fingerlings (average weight 5.50 ±O.19 g). Prior to incorporation into diets, deoiled sal (Shorea robusta) seed meal was fermented with lactic acid bacteria (Lactobacillus acidophilus) in order to reduce/eliminate the antinutritional factors, tannin and phytic acid present in it. Twelve experimental diets (diets D1 to D12) were formulated repalcing the FM protein from a reference diet with salseed meat protein at different levels (four sets of diets, of which each set ofthree diets contained 25%, 50%, and 75% replacement of FM protein by salseed meal protein respectively). Diets D1 to D3 were not supplemented with any amino acid. Lysine was supplemented to diets D4 to D6. Diets D7 to D9 were supplemented with methionine-cystine (together) and diets D10 to D12 contained lysine and methionine-cystine (together). Lysine and methionine-cystine (together) were added to the diets at 5.7% and 3.1% of dietary protein respectively. The groups of fish fed diets without any supplemental amino acids bad significantly lower percentage weight gain, SGR and higher FCR than the groups of fish fed other experimental diets. The addition of lysine and methionine-cystine to the diet in which 50% of FM protein was rep1aced by salseed meal protein (diet D11) significant1y improved fish weight gain and FCR. The percentage live weight gain and SGR values differed significantly (P < 0.01) from each other in the fish fed diets D10 to D12 which were supplemented with all three amino acids. The results of the present study suggest that rohu fingerlings can effectively uti1ise the supplemented amino acids and that deoiled salseed meal protein can replace up to 50% of FM protein in the diets for rohu if the salseed meal is properly processed (fermented) and supplemented with deficient amino acids.