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Crispy, golden-fried fish fillets tossed in a fiery and pungent sauce loaded with garlic, chilies, and soy. This classic Indo-Chinese dish strikes the perfect balance of spicy, savory, and tangy, making it an irresistible appetizer or main course.
For 4 servings
Marinate the Fish
Coat and Fry the Fish
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Crispy, golden-fried fish fillets tossed in a fiery and pungent sauce loaded with garlic, chilies, and soy. This classic Indo-Chinese dish strikes the perfect balance of spicy, savory, and tangy, making it an irresistible appetizer or main course.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 351.04 calories per serving with 24.78g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Prepare the Hot Garlic Sauce
Thicken the Sauce and Finish
This recipe works wonderfully with boneless chicken cubes, paneer, or even firm tofu for a vegetarian option. Adjust frying times accordingly.
Incorporate diced bell peppers (red, green, or yellow) and onions into the sauce. Sauté them after the spring onion whites for added crunch and flavor.
For a different flavor profile, substitute red chili sauce with Schezwan sauce for a more complex, numbing heat, or use Sriracha for a tangy kick.
Instead of deep-frying, pan-fry the coated fish in a few tablespoons of oil until golden and cooked through. You can also use an air fryer.
Fish is a high-quality, lean protein that is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Many types of fish used in this recipe, like cod, are rich in omega-3 fatty acids, which are known to support heart health and brain function.
The generous use of garlic and ginger provides allicin and gingerol, compounds known for their anti-inflammatory and immune-boosting properties.
One serving of Fish in Hot Garlic Sauce contains approximately 380-450 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 considered an indulgence due to the deep-frying method. However, the fish itself is a great source of lean protein and omega-3 fatty acids. To make it healthier, you can pan-fry or air-fry the fish instead of deep-frying.
A firm, white-fleshed fish is ideal as it holds its shape well during frying. Basa, Tilapia, Cod, Halibut, or Pomfret are all excellent choices.
To reduce the heat, you can decrease the amount of red chili sauce and either remove the seeds from the green chilies or omit them entirely.
The key to crispy fish is to fry it in oil that is hot enough (around 180°C/350°F), avoid overcrowding the pan, and most importantly, toss it in the sauce right before you serve it.
Yes, you can prepare the sauce up to the point before adding the cornflour slurry and store it in the refrigerator for a day. When ready to serve, reheat the sauce, thicken it with the slurry, and then toss in the freshly fried fish.