Crispy fried fish cubes tossed in a spicy, tangy sauce with bell peppers and onions. A classic Indo-Chinese appetizer that's addictively delicious and perfect for parties.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
368cal
29gprotein
25gcarbs
16g
Ingredients
500 g Boneless White Fish (Cut into 1-inch cubes. Basa, Tilapia, or Kingfish work well.)
1 tbsp Ginger Garlic Paste
3 tbsp Soy Sauce (Use 1 tbsp for marinade and 2 tbsp for the sauce.)
0.75 tsp Black Pepper Powder (Use 0.5 tsp for marinade and 0.25 tsp for the batter.)
0.75 tsp Salt (Use 0.5 tsp for marinade and 0.25 tsp for the sauce, or to taste.)
4 tsp White Vinegar (Use 1 tsp for marinade and 1 tbsp (3 tsp) for the sauce.)
4 tbsp All-Purpose Flour
5 tbsp Cornflour (Use 4 tbsp for batter and 1 tbsp for slurry.)
A classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
Perfectly spiced Chilli Fish with aromatic Egg Hakka Noodles – a protein-packed treat!
This indo_chinese dish is perfect for lunch. With 731.5799999999999 calories and 41.06g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 pc
Egg
(Lightly beaten.)
2 cup Vegetable Oil (For deep frying.)
5 clove Garlic (Finely chopped.)
1 inch Ginger (Finely chopped.)
3 pc Green Chillies (Slit lengthwise.)
1 pc Onion (Medium, cut into 1-inch cubes with layers separated.)
1 pc Bell Pepper (Medium, cut into 1-inch cubes (any color).)
2 tbsp Red Chili Sauce (Adjust to your spice preference.)
0.5 tsp Sugar (Helps balance the flavors.)
3 tbsp Water (For cornflour slurry.)
3 tbsp Spring Onion Greens (Chopped, for garnish.)
Instructions
1
Marinate the fish. In a medium bowl, combine the fish cubes with ginger garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, 0.5 tsp salt, and 1 tsp white vinegar. Mix gently to coat and set aside to marinate for 15-20 minutes.
2
Prepare the batter. In a separate bowl, whisk together the all-purpose flour, 4 tbsp cornflour, the beaten egg, and 0.25 tsp black pepper powder. Add 1-2 tablespoons of water as needed to create a thick, smooth batter that can coat the fish pieces without being runny.
3
Fry the fish. Heat 2 cups of oil in a wok or deep pan over medium-high heat to about 350°F (175°C). Dip each marinated fish cube into the batter, ensuring it's fully coated, and carefully place it in the hot oil. Fry in small batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain on a wire rack.
4
Sauté aromatics and vegetables. In a large wok or skillet, heat 2 tbsp of oil over high heat. Once shimmering, add the chopped garlic, ginger, and slit green chillies. Sauté for 30 seconds until fragrant. Add the cubed onion and bell pepper, and stir-fry for 2-3 minutes until they are slightly tender yet crisp.
5
Prepare the sauce. Lower the heat to medium. Add 2 tbsp soy sauce, red chili sauce, 1 tbsp (3 tsp) white vinegar, and sugar to the wok. Stir well. In a small bowl, mix 1 tbsp cornflour with 3 tbsp of water to make a smooth slurry. Pour this into the wok while stirring continuously. Cook for about 1 minute until the sauce thickens slightly. Taste and add the remaining 0.25 tsp salt if needed.
6
Combine and serve. Turn off the heat. Add the crispy fried fish to the wok with the sauce. Gently toss everything together until the fish is evenly coated. Garnish with chopped spring onion greens and serve immediately to enjoy maximum crispiness.
364cal
12gprotein
45gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
