Fish in Hot Garlic Sauce
Crisp fish pieces tossed in a glossy, spicy garlic sauce with onions and bell pepper. This Indo-Chinese favorite brings bold heat, a little tang, and plenty of savory flavor in every bite.
For 4 servings
- prep · ~5 min
Marinate and coat the fish.
1.Place the fish pieces in a bowl with ginger-garlic paste, black pepper, and half of the salt.2.Add all-purpose flour and 0.25 cup cornflour.3.Mix gently until the fish is evenly coated.TIPKeep the coating light so the fish stays crisp and does not turn doughy. - rest · ~10 min
Rest the coated fish.
Set the bowl aside for 10 minutes so the seasoning clings well to the fish.
- fry · ~8 min
Fry the fish until crisp.
1.Heat the oil for frying in a kadai over medium heat.2.Slide in the fish pieces in batches without crowding the pan.3.Fry until lightly golden and cooked through, about 3 to 4 minutes per batch.4.Lift out and drain well.TIPUse medium heat so the coating turns crisp before the fish overcooks. - saute · ~4 min
Cook the garlic and vegetables.
1.Heat 1 tbsp oil in a wok or wide pan.2.Add garlic, ginger, green chili, and dried red chili.3.Cook for 30 seconds until fragrant.4.Add onion and bell pepper, then toss on high heat for 2 to 3 minutes. - mix · ~3 min
Build the hot garlic sauce.
1.Add soy sauce, red chili sauce, tomato ketchup, vinegar, red chili powder, and the remaining salt.2.Pour in the water and bring it to a brisk bubble.3.Stir the remaining cornflour with a little of the water from the pan to loosen any lumps, then mix it into the sauce. - simmer · ~2 min
Thicken the sauce.
Cook for 1 to 2 minutes, stirring, until the sauce turns glossy and lightly thick.
- assemble · ~2 min
Toss the fish in the sauce.
Add the fried fish to the pan and toss gently until every piece is coated with the hot garlic sauce.
- garnish
Finish with spring onion.
- serve
Serve hot right away.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the fish dry before marinating so the flour-cornflour coating grips well and fries up crisp.
- 2Choose a firm boneless fish like basa, tilapia, or snapper so the pieces stay intact while frying and tossing.
- 3Fry in small batches; overcrowding drops the oil temperature and makes the coating absorb oil instead of crisping.
- 4Do not brown the garlic deeply in the wok; keep it just fragrant so the sauce tastes sharp and garlicky, not bitter.
- 5Keep the onion and bell pepper slightly crunchy for the classic Indo-Chinese texture contrast against the soft fish.
- 6Add the fried fish only after the sauce turns glossy and lightly thick, otherwise the coating can go soggy quickly.
- 7If making ahead, fry the fish in advance and toss in the sauce only just before serving to preserve crisp edges.
Adapt it for your goals.
Low-oil
Shallow-fry or air-fry the coated fish, then toss gently in the same sauce for a lighter version with less oil.
extra spicyExtra-spicy
Increase green chilies, dried red chilies, and chili sauce for a fierier Indo-Chinese style that suits heat lovers.
gravy styleGravy-style
Add a little more water and slurry to make extra sauce, ideal for serving with fried rice or noodles.
gluten freeGluten-free
Replace all-purpose flour with more cornflour or a gluten-free flour blend, and use gluten-free soy sauce.
Why this is on our healthy list.
Protein-Rich Main Dish
Fish provides satisfying protein, making this a filling centerpiece that pairs well with simple rice or stir-fried vegetables.
Aromatics Add More Than Heat
Garlic, ginger, and chilies bring strong flavor, so the dish tastes bold without needing heavy cream or butter.
Includes Vegetables
Onion, bell pepper, and spring onion add freshness, texture, and plant compounds that balance the rich fried fish.
Frequently asked questions
Use a firm boneless fish that will not flake apart easily, such as basa, tilapia, snapper, or any sturdy white fish fillet.
