Crispy fish fillets tossed in a zesty, aromatic sauce loaded with fresh ginger and garlic. This popular Indo-Chinese appetizer is savory, tangy, and incredibly addictive, perfect with fried rice.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
258cal
28gprotein
20gcarbs
7g
Ingredients
600 g Boneless White Fish Fillets (such as basa, tilapia, or cod, cut into 1.5-inch cubes)
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.
Aromatic, perfectly spiced Ginger Fish gravy with fluffy rice – a gut-friendly, soul-satisfying meal!
This indo_chinese dish is perfect for lunch. With 520.64 calories and 32.76g of protein per serving, it's a low-fat option for your meal plan.
fat
2 tbsp Garlic (finely minced)
3 Green Chili (slit lengthwise)
1 Onion (medium, cut into 1-inch dice)
1 Bell Pepper (medium, any color, cut into 1-inch dice)
1 tbsp Rice Vinegar
1 tsp Sugar
0.25 cup Water (for slurry)
0.25 cup Spring Onions (chopped, for garnish)
Instructions
1
Marinate the Fish
In a mixing bowl, combine the fish cubes, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp salt, black pepper powder, and the lightly beaten egg.
Mix gently until the fish is evenly coated.
Set aside to marinate for 15-20 minutes.
2
Fry the Fish
Place 1/2 cup of cornstarch in a shallow dish. Dredge each marinated fish piece in the cornstarch, shaking off any excess.
Heat 1/2 cup of oil in a wide pan or wok over medium-high heat. The oil is ready when a pinch of cornstarch sizzles immediately.
Carefully place the coated fish in the hot oil in a single layer. Fry in batches for 3-4 minutes per side until golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack to maintain crispiness.
3
Prepare the Sauce Base
In a separate clean wok or large pan, heat 2 tbsp of oil over high heat.
Add the julienned ginger, minced garlic, and slit green chilies. Sauté for about 30-45 seconds until fragrant.
Add the diced onion and bell pepper. Stir-fry for 2-3 minutes until they are tender yet still crisp.
4
Finish the Dish and Serve
Reduce the heat to medium. Add 2 tbsp soy sauce, rice vinegar, sugar, and 0.25 tsp salt. Stir to combine.
In a small bowl, whisk 1 tbsp cornstarch with 1/4 cup of water to create a smooth slurry.
Pour the slurry into the pan, stirring constantly. Cook for about 1 minute until the sauce thickens and turns glossy.
Turn off the heat. Immediately add the fried fish pieces to the sauce and toss gently to coat everything evenly.
Garnish with chopped spring onions and serve immediately for the best texture.
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.
