Chilli Fish Gravy

1. 1
   prep · ~10 min

   Marinate the fish.

   1.Pat the fish cubes dry with a kitchen towel.

   2.In a bowl, mix fish with ginger-garlic paste, 1 pinch black pepper, and 1 pinch salt.

   3.Let it rest for 10 minutes.
2. 2
   prep · ~2 min

   Prepare the batter.

   1.In a separate bowl, mix all-purpose flour, 2 tbsp corn flour, beaten egg, and 2 tbsp water.

   2.Whisk until you get a smooth, lump-free batter.

   3.The batter should coat the back of a spoon.

   TIPKeep batter moderately thick so it clings to the fish and doesn't drip off.
3. 3
   fry · ~10 min

   Deep fry the fish until golden.

   1.Heat 2 cups oil in a wok over medium-high heat until a drop of batter sizzles up immediately.

   2.Dip each marinated fish cube into the batter, coat well, and gently slide into hot oil.

   3.Fry in batches for 3 to 4 minutes, turning occasionally, until golden and crispy.

   4.Drain on paper towels and set aside.

   TIPDo not overcrowd the wok; frying in batches keeps the oil temperature steady.
4. 4
   prep · ~1 min

   Prepare the corn flour slurry.

   1.In a small bowl, dissolve 1 tbsp corn flour in 2 tbsp water.

   2.Stir until smooth with no lumps. Set aside.
5. 5
   saute · ~3 min

   Stir-fry the aromatics and vegetables.

   1.Heat 2 tbsp oil in a clean wok or pan over high flame.

   2.Add chopped garlic, ginger, and slit green chilies; stir-fry for 30 seconds until fragrant.

   3.Add cubed onion and bell pepper; toss on high heat for 2 minutes, keeping them crunchy.

   TIPHigh heat keeps the vegetables crisp. They should have a slight bite, not turn soft and mushy.
6. 6
   simmer · ~5 min

   Build the chilli gravy.

   1.Lower the heat to medium and add soy sauce, red chili sauce, tomato ketchup, and vinegar.

   2.Stir well and cook for 1 minute until sauces bubble and blend.

   3.Pour in 1 cup water and bring to a boil.

   4.Season with 1 pinch salt and a pinch of black pepper.
7. 7
   simmer · ~4 min

   Thicken the gravy and add the fish.

   1.Give the corn flour slurry a quick stir and pour it into the simmering gravy while stirring continuously.

   2.Let the gravy simmer for 2 minutes until it turns glossy and reaches a light coating consistency.

   3.Gently fold in the fried fish pieces and toss until each piece is well coated with the gravy.

   4.Simmer for 1 more minute so the fish absorbs the flavors.

   TIPStir gently after adding the fish to avoid breaking the crispy coating.
8. 8
   garnish · ~1 min

   Finish with spring onions and serve immediately.

   1.Turn off the heat and sprinkle generously with chopped spring onion greens.

   2.Serve hot in a bowl alongside steamed rice or fried rice.

   TIPChilli Fish Gravy is best eaten right away while the fish coating retains some crispness.

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