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Crispy, batter-fried fish fillets tossed in a savory and tangy Manchurian sauce. This popular Indo-Chinese appetizer is packed with flavors of ginger, garlic, and soy, perfect for a weeknight treat or a party starter.
For 4 servings
Prepare the Fish and Batter (10 minutes)
Fry the Fish (10 minutes)
Crispy, batter-fried fish fillets tossed in a savory and tangy Manchurian sauce. This popular Indo-Chinese appetizer is packed with flavors of ginger, garlic, and soy, perfect for a weeknight treat or a party starter.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 364.76 calories per serving with 28.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Prepare the Manchurian Sauce (5 minutes)
Combine and Serve (3 minutes)
For a gravy-style Fish Manchurian, increase the water for the sauce to 1.5 cups and the cornflour slurry to 2 tbsp cornflour mixed with 1/2 cup water. Serve with fried rice or noodles.
Instead of deep-frying, you can pan-fry the battered fish in a few tablespoons of oil until golden and cooked. Alternatively, spray with oil and bake in an oven or air fryer at 200°C (400°F) for 15-20 minutes, flipping halfway.
This recipe works wonderfully with other proteins. Substitute the fish with boneless chicken cubes, prawns, or paneer for a vegetarian option.
Feel free to add other quick-cooking vegetables like sliced carrots, baby corn, or different colored bell peppers for more color and nutrition.
Fish is a high-quality protein source, essential for building and repairing tissues, muscle development, and overall body function.
Many types of fish used in this recipe, like cod, are rich in Omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
A typical serving of Fish Manchurian (around 250g) contains approximately 400-500 calories. The calorie count can vary based on the type of fish used and the amount of oil absorbed during frying.
Fish Manchurian can be part of a balanced diet in moderation. The fish provides high-quality protein and omega-3 fatty acids. However, it is deep-fried and the sauce contains sodium and sugar, so it's best enjoyed as an occasional treat. For a healthier version, consider baking or air-frying the fish.
Firm, boneless white fish are ideal as they hold their shape well after frying. Good choices include Tilapia, Cod, Basa, Kingfish (Surmai), or Pomfret fillets.
Yes, absolutely. To make a gravy version, simply increase the amount of water in the sauce to about 1.5 cups and thicken it with a slurry made from 2 tablespoons of cornflour mixed with 1/2 cup of water. This is perfect for serving with rice or noodles.
The key to crispy fish is to pat it completely dry before battering, fry it in hot oil without overcrowding the pan, and most importantly, add the fried fish to the sauce just moments before you serve it.
It is not recommended to fully assemble the dish ahead of time as the fish will lose its crispiness. However, you can fry the fish and prepare the sauce separately a few hours in advance. When ready to serve, simply reheat the sauce, bring it to a simmer, and toss in the fried fish.
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