Chilli Fish Gravy with Steamed Basmati Rice

Instructions

1. 1

   Marinate the Fish

   • In a mixing bowl, combine the fish cubes with 1 tbsp ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, and 0.5 tsp salt.
   • Mix gently until the fish is evenly coated.
   • Set aside to marinate for 15-20 minutes.
2. 2

   Prepare Batter and Coat Fish

   • In a separate bowl, whisk together 0.25 cup all-purpose flour, 4 tbsp cornflour, the beaten egg, and 0.25 tsp salt.
   • Gradually add about 4-5 tablespoons of water, whisking continuously to form a thick, smooth batter without lumps.
   • Add the marinated fish pieces to the batter and toss gently to ensure each piece is fully coated.
3. 3

   Deep Fry the Fish

   • Heat 2 cups of oil in a deep pan or wok over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the top.
   • Carefully add the battered fish pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until the fish is golden brown, crispy, and cooked through.
   • Remove the fried fish with a slotted spoon and drain on a wire rack or paper towels.
4. 4

   Prepare the Sauce Base

   • In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp red chilli sauce, 2 tbsp tomato ketchup, 1 tsp white vinegar, 0.5 tsp sugar, and 0.25 tsp black pepper powder. Set this sauce mixture aside.
   • In another small bowl, make a slurry by mixing 1 tbsp of cornflour with 1/4 cup of water until completely smooth.
5. 5

   Sauté Aromatics and Vegetables

   • Heat 2 tbsp of oil in a large wok or pan over high heat.
   • Add the chopped ginger, garlic, and slit green chillies. Sauté for about 30 seconds until fragrant.
   • Add the onion cubes, capsicum cubes, and spring onion whites. Stir-fry for 2-3 minutes until they are slightly tender but still crunchy.
6. 6

   Assemble and Thicken the Gravy

   • Pour the prepared sauce mixture into the wok with the vegetables and stir well.
   • Add the remaining 1.25 cups of water and bring the mixture to a rolling boil.
   • While stirring continuously, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
7. 7

   Combine and Serve

   • Reduce the heat to low and gently add the fried fish pieces to the thickened gravy.
   • Toss carefully to coat all the fish pieces without breaking them. Let it simmer for just 1 minute to heat through.
   • Garnish with chopped spring onion greens.
   • Serve immediately while hot with steamed rice, fried rice, or noodles.