Crispy, golden-fried fish fillets tossed in a fiery and pungent sauce loaded with garlic, chilies, and soy. This classic Indo-Chinese dish strikes the perfect balance of spicy, savory, and tangy, making it an irresistible appetizer or main course.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
351cal
25gprotein
19gcarbs
20g
Ingredients
500 g Basa Fillet (Cut into 1.5-inch cubes)
1 tsp Ginger Garlic Paste
1 tbsp Light Soy Sauce (For marinade)
0.5 tsp Black Pepper Powder
0.5 tsp Salt (For marinade)
1 large Egg White (Lightly beaten)
3 tbsp Maida (For coating)
4 tbsp Cornflour (3 tbsp for coating, 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.
About Fish in Hot Garlic Sauce with Egg Hakka Noodles
Perfectly spiced fish in hot garlic sauce with energy-giving egg Hakka noodles – a protein-packed feast!
This indo_chinese dish is perfect for breakfast. With 714.6800000000001 calories and 36.730000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Sesame Oil (For the sauce)
12 clove Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chili (Slit lengthwise)
0.25 cup Spring Onion Whites (Chopped)
2 tbsp Red Chili Sauce (Adjust to taste)
1 tsp White Vinegar
1 tsp Tomato Ketchup
0.75 cup Vegetable Stock (Or water)
0.25 cup Water (For cornflour slurry)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Fish
Pat the fish cubes dry with a paper towel. In a medium bowl, combine the fish, ginger garlic paste, 1 tbsp soy sauce, black pepper powder, 0.5 tsp salt, and the lightly beaten egg white.
Mix gently until the fish is evenly coated.
Let it marinate for at least 15 minutes at room temperature.
2
Coat and Fry the Fish
In a shallow dish, whisk together 3 tbsp maida and 3 tbsp cornflour.
Heat 2 cups of vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small piece of batter sizzles and floats to the top (around 180°C or 350°F).
Dredge each marinated fish piece in the flour mixture, ensuring it's fully coated, and shake off any excess.
Carefully slide the coated fish into the hot oil in batches, without overcrowding the pan. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack or paper towels.
3
Prepare the Hot Garlic Sauce
In a separate wok or large skillet, heat 1 tbsp of sesame oil over high heat.
Add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30-45 seconds until fragrant, but not browned.
Add the spring onion whites and sauté for another minute.
Reduce the heat to medium. Add the red chili sauce, vinegar, and tomato ketchup. Stir well to combine.
Pour in the vegetable stock and bring the mixture to a gentle simmer.
4
Thicken the Sauce and Finish
In a small bowl, whisk the remaining 1 tbsp of cornflour with 1/4 cup of water to create a smooth slurry with no lumps.
While stirring the sauce continuously, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the sauce thickens to a coating consistency.
Add the crispy fried fish to the wok with the sauce.
Gently toss everything together for about 30 seconds until the fish is evenly coated. Be careful not to break the delicate fish pieces.
Garnish with chopped spring onion greens and serve immediately.
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.
