Fish in Hot Garlic Sauce
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
4 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Fish
- b.Pat the fish cubes dry with a paper towel. In a medium bowl, combine the fish, ginger garlic paste, 1 tbsp soy sauce, black pepper powder, 0.5 tsp salt, and the lightly beaten egg white.
- c.Mix gently until the fish is evenly coated.
- d.Let it marinate for at least 15 minutes at room temperature.
- 2
Step 2
- a.Coat and Fry the Fish
- b.In a shallow dish, whisk together 3 tbsp maida and 3 tbsp cornflour.
- c.Heat 2 cups of vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small piece of batter sizzles and floats to the top (around 180°C or 350°F).
- d.Dredge each marinated fish piece in the flour mixture, ensuring it's fully coated, and shake off any excess.
- e.Carefully slide the coated fish into the hot oil in batches, without overcrowding the pan. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy.
- f.Remove with a slotted spoon and drain on a wire rack or paper towels.
- 3
Step 3
- a.Prepare the Hot Garlic Sauce
- b.In a separate wok or large skillet, heat 1 tbsp of sesame oil over high heat.
- c.Add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30-45 seconds until fragrant, but not browned.
- d.Add the spring onion whites and sauté for another minute.
- e.Reduce the heat to medium. Add the red chili sauce, vinegar, and tomato ketchup. Stir well to combine.
- f.Pour in the vegetable stock and bring the mixture to a gentle simmer.
- 4
Step 4
- a.Thicken the Sauce and Finish
- b.In a small bowl, whisk the remaining 1 tbsp of cornflour with 1/4 cup of water to create a smooth slurry with no lumps.
- c.While stirring the sauce continuously, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the sauce thickens to a coating consistency.
- d.Add the crispy fried fish to the wok with the sauce.
- e.Gently toss everything together for about 30 seconds until the fish is evenly coated. Be careful not to break the delicate fish pieces.
- f.Garnish with chopped spring onion greens and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the fish is patted dry before marinating; this helps the coating adhere better and results in a crispier texture.
- 2For an extra crispy coating, you can double-fry the fish. Fry once until light golden, remove, and then fry again for 1-2 minutes just before tossing in the sauce.
- 3Do not overcrowd the pan while frying. This lowers the oil temperature and can make the fish greasy and soggy. Fry in batches if necessary.
- 4Have all your sauce ingredients measured and ready (mise en place) before you start cooking, as stir-frying is a very fast process.
- 5Toss the fried fish in the sauce just before serving to maintain maximum crispiness.
- 6Adjust the amount of red chili sauce and green chilies to control the spice level to your preference.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with boneless chicken cubes, paneer, or even firm tofu for a vegetarian option. Adjust frying times accordingly.
Add VegetablesAdd Vegetables
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.
Sauce FlavorSauce 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.
Healthier VersionHealthier Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Fish is a high-quality, lean protein that is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Rich in Omega-3 Fatty Acids
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.
Immunity Boosting Aromatics
The generous use of garlic and ginger provides allicin and gingerol, compounds known for their anti-inflammatory and immune-boosting properties.
Frequently asked questions
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.