Crispy, battered fish pieces tossed in a vibrant, tangy sauce with colorful bell peppers and onions. A classic Indo-Chinese favorite that's a perfect balance of sweet, sour, and savory flavors, ready in about 35 minutes.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
429cal
31gprotein
35gcarbs
18g
Ingredients
600 g Basa Fillet (Or other firm white fish like tilapia or cod, cut into 1.5-inch cubes)
1 tbsp Ginger Garlic Paste
3 tbsp Soy Sauce (Divided use)
0.5 tsp Black Pepper Powder
0.75 tsp Salt (Divided use)
0.25 cup All-Purpose Flour
5 tbsp Corn Starch (Divided use: 4 tbsp for batter, 1 tbsp for slurry)
A vibrant Indo-Chinese stir-fry featuring thin rice vermicelli, tender chicken, juicy shrimp, and crisp vegetables, all tossed in a fragrant curry-spiced sauce. A quick and satisfying one-pan meal that's bursting with flavor.
Tangy sweet & sour fish with perfectly spiced Singapore noodles - a gut-friendly, flavorful dinner!
This indo_chinese dish is perfect for dinner. With 921.89 calories and 63.17g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 clove Garlic (Finely minced)
1 inch Ginger (Finely minced)
1 pc Onion (Medium, cut into 1-inch cubes)
1 pc Bell Pepper (Medium, any color, cut into 1-inch cubes)
0.25 cup Tomato Ketchup
2 tbsp Rice Vinegar
2 tbsp Sugar
0.25 cup Water (For corn starch slurry)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Fish
In a medium bowl, combine the fish cubes, ginger-garlic paste, 1 tbsp of soy sauce, 0.5 tsp of salt, and black pepper powder.
Gently toss to coat the fish evenly.
Set aside to marinate for 15 minutes.
2
Batter and Fry the Fish
In a separate bowl, whisk together the all-purpose flour, 4 tbsp of corn starch, and the beaten egg. Add 1-2 tbsp of water if needed to form a thick, smooth batter that coats the back of a spoon.
Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
Dip each marinated fish piece into the batter, ensuring it's fully coated, and carefully place it in the hot oil. Do not overcrowd the pan.
Fry in batches for 4-5 minutes, turning occasionally, until the fish is golden brown, crispy, and cooked through.
Remove with a slotted spoon and drain on a wire rack to maintain crispiness.
3
Sauté Vegetables
Carefully discard the used frying oil, wipe the wok clean, and place it back on high heat. Add 2 tbsp of fresh oil.
Once the oil is shimmering, add the minced ginger and garlic. Sauté for 30 seconds until fragrant.
Add the cubed onions and bell peppers. Stir-fry for 2-3 minutes until they are slightly tender but still have a crunch.
4
Prepare the Sweet and Sour Sauce
In a small bowl, whisk together the remaining 2 tbsp soy sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp salt.
Pour this sauce mixture into the wok with the vegetables and bring it to a simmer.
In another small bowl, mix the remaining 1 tbsp of corn starch with 1/4 cup of water to create a smooth slurry with no lumps.
Pour the slurry into the simmering sauce while stirring constantly. Cook for about 1 minute until the sauce thickens and turns glossy.
5
Combine and Serve
Turn off the heat. Add the crispy fried fish pieces to the wok.
Gently toss everything together to coat the fish evenly in the sauce without breaking it.
Garnish with chopped spring onion greens and serve immediately with steamed rice or noodles.
Servings
4
Serving size: 1.5 cups
493cal
32gprotein
54gcarbs
16gfat
Ingredients
200 g Rice Vermicelli Noodles (Thin variety)
200 g Chicken Breast (Boneless, skinless, cut into thin strips)
150 g Shrimp (Peeled and deveined)
2 large Eggs (Lightly beaten)
3 tbsp Vegetable Oil (Divided for cooking)
4 cloves Garlic (Minced)
1 tbsp Ginger (Freshly grated)
2 count Green Chili (Slit lengthwise)
1 medium Onion (Thinly sliced)
1 medium Bell Pepper (Julienned, mixed colors recommended)
1 medium Carrot (Julienned)
1 cup Cabbage (Shredded)
2 tbsp Curry Powder (Madras curry powder works well)
0.5 tsp Turmeric Powder
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sugar
1 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper Powder
0.25 cup Spring Onions (Chopped, for garnish and stir-fry)
Instructions
1
Prepare Noodles and Sauce
Place the rice vermicelli in a large bowl and cover with hot tap water (not boiling). Let soak for 5-8 minutes, or until pliable but still firm. Drain completely, rinse with cold water to stop the cooking, and toss with 1 teaspoon of oil to prevent sticking. Set aside.
In a small bowl, whisk together the light soy sauce, rice vinegar, sugar, salt, and black pepper. This is your stir-fry sauce.
2
Cook Proteins and Egg
Heat 1 tablespoon of oil in a large wok or skillet over high heat until it shimmers.
Add the chicken strips and stir-fry for 3-4 minutes until golden and cooked through. Remove from the wok and set aside.
Add the shrimp to the wok and cook for 1-2 minutes until pink and opaque. Remove and set aside with the chicken.
Reduce heat to medium-high. Add the beaten eggs to the wok and scramble for 1-2 minutes until just set. Break into small pieces and set aside with the chicken and shrimp.
3
Sauté Aromatics and Vegetables
Add the remaining 1.5 tablespoons of oil to the hot wok.
Add the minced garlic, grated ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
Add the sliced onion, julienned carrot, and bell pepper. Increase heat to high and stir-fry for 2-3 minutes until they are crisp-tender.
4
Combine and Finish
Add the curry powder and turmeric powder to the vegetables. Stir-fry for 1 minute until the spices are toasted and aromatic.
Add the shredded cabbage and cook for another minute until slightly wilted.
Return the cooked chicken, shrimp, and scrambled egg to the wok. Add the drained noodles and pour the prepared sauce over everything.
Using two spatulas or tongs, toss everything together gently but quickly for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and spices and heated through.
Stir in most of the chopped spring onions.
5
Garnish and Serve
Transfer the Singapore Noodles to a serving platter.
Garnish with the remaining spring onions and serve immediately.
