Apollo Fish

Instructions

1. 1

   Marinate the fish: In a mixing bowl, combine the fish pieces with ginger garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and 3/4 tsp of salt. Gently mix to coat the fish evenly. Let it marinate for at least 15-20 minutes.

2. 2

   Prepare the batter: To the marinated fish, add the cornflour, all-purpose flour, and the lightly beaten egg. Mix well until each piece of fish is thoroughly coated in a thick batter.

3. 3

   Deep fry the fish: Heat 1.5 cups of oil in a kadai or deep pan over medium-high heat. Once the oil is hot (around 180°C or 350°F), carefully slide in the battered fish pieces one by one. Fry in batches for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels.

4. 4

   Sauté the aromatics and vegetables: In a separate large wok or pan, heat 2 tbsp of oil over high heat. Add the chopped garlic, ginger, slit green chilies, and curry leaves. Sauté for 30-45 seconds until fragrant. Add the diced onion and green bell pepper and stir-fry for 2-3 minutes until they are slightly tender yet still crisp.

5. 5

   Create the sauce and toss the fish: Reduce the heat to medium. Add the red chili sauce, soy sauce, white vinegar, and the remaining 1/4 tsp of salt. Stir well to combine. Immediately add the fried fish to the wok.

6. 6

   Garnish and serve: Gently toss the fish for 1-2 minutes to coat it evenly with the sauce. Be careful not to break the fish pieces. Garnish with freshly chopped coriander leaves and serve immediately to enjoy the crispy texture.