Chilli Fish Dry
Crisp fish pieces tossed with garlic, ginger, onion, bell pepper and green chilies in a spicy Indo-Chinese sauce. This dry-style favorite is savory, punchy and perfect as a starter or side with fried rice.
For 16 servings
- 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. - 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. - mix · ~1 min
Make the slurry.
Stir 1 tsp cornflour with the water in a small bowl until smooth and lump-free.
- 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. - 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. - 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.
- garnish
Garnish with spring onion.
- serve
Serve hot.
Serve immediately while the fish is crisp and the vegetables still have a little bite.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a firm boneless fish fillet so the pieces hold together during frying and tossing.
- 2Pat the fish very dry before adding egg and flours, or the coating will slide off in the oil.
- 3Fry in small batches and leave space between pieces so the coating crisps instead of steaming.
- 4Keep the onion and bell pepper slightly crunchy; overcooking them makes the dry dish feel soggy.
- 5Cook the cornflour slurry only until the sauce turns glossy, not thick like gravy.
- 6Toss the fried fish into the sauce right before serving to preserve the crisp coating.
- 7Taste the sauce before adding extra salt, since soy sauce already brings plenty of seasoning.
Adapt it for your goals.
Low-oil
Shallow-fry or air-fry the coated fish, then toss in the same sauce for a lighter version with less oil.
extra spicyExtra-spicy
Add more slit green chilies and a little extra red chili sauce for a hotter starter-style version.
gravy styleGravy-style
Add more water and a bit more slurry to make a saucier chilli fish that pairs better with fried rice or noodles.
gluten freeGluten-free
Replace all-purpose flour with more cornflour or rice flour, and use a gluten-free soy sauce.
Why this is on our healthy list.
Protein-Rich Fish
Fish fillet makes this dish filling and provides quality protein in each serving.
Aromatics With Antioxidants
Ginger, garlic and green chili add more than heat and aroma; they also contribute beneficial plant compounds.
Includes Colorful Vegetables
Onion, bell pepper and spring onion add fiber, crunch and a range of micronutrients to the plate.
Frequently asked questions
Use a firm, boneless fillet such as basa, tilapia, cod or any mild white fish that can be cut into neat bite-size cubes without breaking.
