Chilli Fish Dry

1. 1
   prep · ~5 min

   Marinate the fish.

   1.Pat the fish fillet dry and place the pieces in a bowl.

   2.Add salt, black pepper, all-purpose flour, 3 tbsp cornflour and egg.

   3.Mix well until the fish is evenly coated.

   TIPA dry surface helps the coating cling better and keeps the fish crisp.
2. 2
   fry · ~10 min

   Fry the fish until crisp.

   1.Heat oil for frying in a kadai over medium heat.

   2.Slide in the coated fish pieces in batches without crowding the pan.

   3.Fry until lightly golden and cooked through, 3 to 4 minutes per batch.

   4.Lift out and keep aside.

   TIPKeep the heat at medium so the coating turns crisp without burning before the fish cooks through.
3. 3
   mix · ~1 min

   Make the slurry.

   Stir 1 tsp cornflour with the water in a small bowl until smooth and lump-free.

4. 4
   saute · ~4 min

   Cook the aromatics and vegetables.

   1.Heat 1 tbsp oil in a wide pan over high heat.

   2.Add garlic, ginger and green chili, then sauté for 30 seconds.

   3.Add onion and bell pepper and toss on high heat until slightly tender but still crisp, 2 to 3 minutes.

   TIPHigh heat keeps the onion and bell pepper crunchy, which gives this dry dish its signature texture.
5. 5
   saute · ~2 min

   Build the chilli sauce.

   1.Add soy sauce, vinegar, tomato ketchup, red chili sauce and the pinch of salt.

   2.Pour in the cornflour slurry and cook for 30 to 60 seconds until the sauce turns glossy.

   3.Keep the sauce thick and just enough to coat the fish.
6. 6
   assemble · ~2 min

   Toss the fish in the sauce.

   Add the fried fish to the pan and toss gently for 1 to 2 minutes until every piece is well coated and the sauce clings tightly.

7. 7
   garnish

   Garnish with spring onion.

8. 8
   serve

   Serve hot.

   Serve immediately while the fish is crisp and the vegetables still have a little bite.

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