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Crispy fried fish cubes tossed in a spicy, tangy sauce with bell peppers and onions. A classic Indo-Chinese appetizer that's addictively delicious and perfect for parties.
Marinate the fish. In a medium bowl, combine the fish cubes with ginger garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, 0.5 tsp salt, and 1 tsp white vinegar. Mix gently to coat and set aside to marinate for 15-20 minutes.
Prepare the batter. In a separate bowl, whisk together the all-purpose flour, 4 tbsp cornflour, the beaten egg, and 0.25 tsp black pepper powder. Add 1-2 tablespoons of water as needed to create a thick, smooth batter that can coat the fish pieces without being runny.
Fry the fish. Heat 2 cups of oil in a wok or deep pan over medium-high heat to about 350°F (175°C). Dip each marinated fish cube into the batter, ensuring it's fully coated, and carefully place it in the hot oil. Fry in small batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain on a wire rack.
Sauté aromatics and vegetables. In a large wok or skillet, heat 2 tbsp of oil over high heat. Once shimmering, add the chopped garlic, ginger, and slit green chillies. Sauté for 30 seconds until fragrant. Add the cubed onion and bell pepper, and stir-fry for 2-3 minutes until they are slightly tender yet crisp.
Prepare the sauce. Lower the heat to medium. Add 2 tbsp soy sauce, red chili sauce, 1 tbsp (3 tsp) white vinegar, and sugar to the wok. Stir well. In a small bowl, mix 1 tbsp cornflour with 3 tbsp of water to make a smooth slurry. Pour this into the wok while stirring continuously. Cook for about 1 minute until the sauce thickens slightly. Taste and add the remaining 0.25 tsp salt if needed.
Crispy fried fish cubes tossed in a spicy, tangy sauce with bell peppers and onions. A classic Indo-Chinese appetizer that's addictively delicious and perfect for parties.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 362.32 calories per serving with 28.5g of protein, it's a moderately challenging recipe perfect for appetizer or snack or party_food.
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Combine and serve. Turn off the heat. Add the crispy fried fish to the wok with the sauce. Gently toss everything together until the fish is evenly coated. Garnish with chopped spring onion greens and serve immediately to enjoy maximum crispiness.
For a lower-fat option, coat the marinated fish in the batter and bake at 400°F (200°C) for 15-20 minutes or air fry until golden and crisp before tossing in the sauce.
To make a gravy version, double the amount of all sauce ingredients and increase the cornflour slurry to 2 tbsp cornflour mixed with 1/2 cup of water or vegetable broth. Simmer until thickened.
Replace the fish with paneer, tofu, or mushrooms. For a vegan version, use tofu and skip the egg in the batter, adding a little more water or plant-based milk to get the right consistency.
This recipe works wonderfully with boneless chicken (Chilli Chicken) or prawns (Chilli Prawns). Adjust cooking times accordingly.
Fish is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Many types of fish used in this dish are rich in omega-3 fatty acids, which are crucial for brain health and have been shown to reduce inflammation and support a healthy heart.
Garlic, ginger, and bell peppers are packed with antioxidants that help protect your body from damage by free radicals and support a strong immune system.
The capsaicin in green and red chillies can provide a temporary boost to your metabolism, aiding in calorie burning.
One serving of Chilli Fish Dry contains approximately 410-450 calories, depending on the type of fish used and the amount of oil absorbed during frying.
While the fish itself is a great source of protein and omega-3 fatty acids, this dish is deep-fried, which adds significant fat and calories. It's best enjoyed in moderation as a treat. For a healthier version, consider baking or air-frying the fish.
A firm, boneless white fish is ideal as it holds its shape well. Good choices include Basa, Tilapia, Kingfish (Surmai), Cod, or Halibut. Avoid delicate fish that might fall apart.
Sogginess usually happens for two reasons: the oil wasn't hot enough during frying, causing the fish to absorb oil, or the fish was left in the sauce for too long before serving. Always fry in hot oil and toss with the sauce just before you eat.
It's best served fresh to maintain the crispiness of the fish. However, you can do the prep work ahead: marinate the fish, chop the vegetables, and mix the sauce ingredients. When ready to serve, just fry the fish and do the final stir-fry, which only takes a few minutes.
To reduce the spice level, use a milder red chili sauce or reduce its quantity. You can also deseed the green chillies or omit them entirely.
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