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
356cal
25gprotein
20gcarbs
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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Fish in Hot Garlic Sauce with Steamed Basmati Rice
Melt-in-mouth fish in hot garlic sauce with steamed rice - a perfectly spiced, energy-giving delight!
This indo_chinese dish is perfect for dinner. With 618.6099999999999 calories and 29.9g 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
