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Crispy fried fish bites tossed in a zesty, garlicky sauce with a hint of spice. This popular Indo-Chinese appetizer is incredibly flavorful and comes together quickly, perfect for a party starter.
For 4 servings
Marinate the Fish
Prepare Batter and Fry the Fish
Crispy fried fish bites tossed in a zesty, garlicky sauce with a hint of spice. This popular Indo-Chinese appetizer is incredibly flavorful and comes together quickly, perfect for a party starter.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 376 calories per serving with 30.79g of protein, it's a moderately challenging recipe perfect for appetizer or snack or main_course.
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Prepare the Garlic Sauce
Combine and Serve
Replace the fish with paneer cubes, firm tofu, or mushrooms. Marinate and fry them using the same method.
Instead of deep-frying, coat the marinated fish in the dry flour mixture and air-fry at 200°C (400°F) for 12-15 minutes, flipping halfway, until golden and cooked through.
To make a gravy version, mix 1 tablespoon of cornstarch with 1/2 cup of water to make a slurry. Add this to the wok after the sauces and cook for a minute until the sauce thickens, then add the fried fish.
This recipe works wonderfully with boneless chicken pieces or prawns. Adjust the cooking time accordingly.
Fish is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Many types of white fish are a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Garlic and ginger, the stars of the sauce, contain potent compounds like allicin and gingerol. These have been studied for their anti-inflammatory, antioxidant, and immune-boosting properties.
A single serving of Dry Garlic Fish contains approximately 450-550 calories. The exact number can vary based on the type of fish used and the amount of oil absorbed during frying.
While delicious, this dish is deep-fried and contains a significant amount of sodium from soy sauce, so it's best enjoyed in moderation as part of a balanced diet. The fish itself is a great source of lean protein and healthy omega-3 fatty acids.
A firm, boneless white fish is ideal as it holds its shape well during frying. Basa, Tilapia, Cod, Pollock, or Halibut are all excellent choices.
To reduce the spice level, you can omit the green chillies or remove their seeds before slitting them. You can also use a milder red chili sauce or reduce the quantity used.
Dry Garlic Fish is best enjoyed immediately after cooking to retain its crispy texture. Leftovers can be stored in an airtight container in the refrigerator for up to a day, but the coating will become soft. For best results, reheat in an air fryer or a hot oven for a few minutes to regain some crispiness.
This recipe goes great with these complete meals
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