Crispy, batter-fried fish fillets tossed in a savory and tangy Manchurian sauce. This popular Indo-Chinese appetizer is packed with flavors of ginger, garlic, and soy, perfect for a weeknight treat or a party starter.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
372cal
28gprotein
27gcarbs
16g
Ingredients
500 g Boneless White Fish (Cut into 1.5-inch cubes. Firm fish like Tilapia, Cod, or Basa work well.)
4 tbsp Maida
5 tbsp Cornflour (4 tbsp for batter, 1 tbsp for sauce slurry)
1 tbsp Ginger-Garlic Paste (For the fish batter)
3 tbsp Soy Sauce (1 tbsp for batter, 2 tbsp for sauce)
1 large Egg (Lightly beaten)
0.5 tsp Black Pepper Powder
0.75 tsp Salt (0.5 tsp for batter, 0.25 tsp for sauce, or to taste)
0.95 cup Water (Approx. 3 tbsp for batter, 1/4 cup for slurry, 1/2 cup for sauce)
A classic Indo-Chinese street food favorite! Quick stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
About Fish Manchurian with Vegetable Hakka Noodles
Tangy fish Manchurian gravy with flavorful vegetable Hakka noodles - a protein-packed, tasty dinner.
This indo_chinese dish is perfect for dinner. With 745.29 calories and 37.01g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup Vegetable Oil (For deep frying)
6 cloves Garlic (Finely chopped)
1.5 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise or chopped)
1 medium Onion (Cut into 1-inch dice, layers separated)
1 medium Capsicum (Cut into 1-inch dice)
1 tbsp Red Chili Sauce
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (Helps balance the flavors)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Fish and Batter (10 minutes)
Pat the fish cubes completely dry with paper towels. This is crucial for a crispy coating.
In a mixing bowl, whisk together maida, 4 tbsp cornflour, ginger-garlic paste, 1 tbsp soy sauce, egg, black pepper powder, and 0.5 tsp salt.
Gradually add about 3 tbsp of water, whisking continuously, to form a thick, smooth batter that coats the back of a spoon without being too runny.
Add the fish cubes to the batter and toss gently to ensure each piece is evenly coated. Let it marinate for at least 10 minutes.
2
Fry the Fish (10 minutes)
Heat oil for deep frying in a wok or deep pan over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the surface immediately.
Carefully slide the battered fish pieces into the hot oil 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.
Using a slotted spoon, remove the fried fish and drain on a wire rack to maintain crispiness.
3
Prepare the Manchurian Sauce (5 minutes)
In a separate wok or large pan, heat 2 tbsp of oil over high heat.
Add the finely chopped ginger, garlic, and green chilies. Sauté for 30-45 seconds until they are fragrant.
Add the diced onion and capsicum. Stir-fry for 2 minutes, keeping the heat high, so the vegetables are slightly cooked but remain crunchy.
Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, vinegar, ketchup, sugar, and 0.25 tsp salt. Stir well to combine.
4
Combine and Serve (3 minutes)
In a small bowl, mix 1 tbsp cornflour with 1/4 cup of water to create a lump-free slurry.
Pour 1/2 cup of water into the wok with the sauce and bring it to a simmer.
While stirring the sauce, slowly pour in the cornflour slurry. Continue to cook and stir for 1-2 minutes until the sauce thickens to a glossy consistency.
Turn off the heat. Add the fried fish pieces to the wok. Toss gently to coat the fish evenly with the sauce.
Garnish with chopped spring onion greens and serve immediately for the best texture.
374cal
9gprotein
49gcarbs
16gfat
Ingredients
200 g hakka noodles (or any other wheat noodles)
2 l water (for boiling noodles)
0.5 tsp salt (for sauce, or to taste)
1 tbsp oil (for tossing cooked noodles)
3 tbsp sesame oil (or any neutral vegetable oil)
6 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 pcs capsicum (medium, any color, julienned)
1.5 cup cabbage (shredded)
0.25 cup spring onion greens (chopped, for garnish)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce (like Sriracha)
1 tbsp white vinegar
0.5 tsp white pepper powder
0.5 tsp sugar (to balance flavors)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot and add 1 tsp of salt. Add the Hakka noodles and cook according to package directions (usually 3-5 minutes) until al dente. Drain immediately in a colander, rinse with cold water to stop cooking, and toss with 1 tbsp of oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, white pepper powder, 0.5 tsp salt, and sugar until well combined. Set aside.
3
Heat sesame oil in a large wok or pan over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the sliced onions and sauté for 1 minute until slightly translucent. Add the julienned carrots and capsicum and stir-fry for 2 minutes. Finally, add the shredded cabbage and stir-fry for another minute until the vegetables are cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over them. Using two spatulas or tongs, gently toss everything on high heat for 1-2 minutes until well-coated. Add most of the chopped spring onion greens and give it a final toss.
5
Transfer the noodles to a serving platter, garnish with the remaining spring onion greens, and serve immediately while hot.
