Fish Manchurian
Crispy battered fish pieces tossed in a bold, tangy Indo-Chinese sauce with garlic, ginger, and spring onions. A restaurant-style favorite that's perfectly spiced with green chilies and soy sauce, ready in under 40 minutes.
For 4 servings
- prep · ~10 min
Marinate the fish.
Pat the fish cubes dry with a paper towel. In a mixing bowl, toss the fish with a pinch of salt and black pepper. Set aside for 10 minutes while you prepare the batter.
TIPDry fish ensures the batter sticks properly and gives a better crust. - mix · ~2 min
Make the batter.
In a clean bowl, whisk together all-purpose flour, 2 tablespoons corn flour, egg, a pinch of salt, and water until smooth. The batter should coat the back of a spoon without being too thick or too thin.
- fry · ~10 min
Batter and deep-fry the fish.
1.Heat oil for deep frying in a wok over medium-high heat to 350°F (175°C).2.Dip each marinated fish cube into the batter, coating completely.3.Gently slide 6-8 pieces into the hot oil and fry for 3-4 minutes until golden and crisp.4.Remove with a slotted spoon and drain on paper towels. Repeat for all fish.TIPDon't overcrowd the wok - it drops the oil temperature and makes the fish greasy. - saute · ~2 min
Stir-fry the aromatics.
Heat 2 tablespoons oil in a clean wok over high flame. Add chopped garlic and ginger, stir-frying for 30 seconds until fragrant. Add slit green chilies and spring onion whites, tossing for another minute.
- saute · ~3 min
Cook the vegetables.
Add onion cubes and bell pepper cubes. Stir-fry on high heat for 2-3 minutes. The vegetables should remain crunchy with a slight char on the edges but not turn limp.
TIPHigh heat and quick tossing are key — you want the veggies to have bite, not turn mushy. - simmer · ~2 min
Build the Manchurian sauce.
Lower the heat to medium. Pour in soy sauce, vinegar, and tomato ketchup. Add red chili powder and sugar. Stir well and let it bubble gently for 1 minute. In a small cup, mix the remaining 1 tablespoon corn flour with 3 tablespoons water to make a slurry. Stir the slurry into the sauce and cook for 30 seconds until it thickens and turns glossy.
TIPAlways add cornstarch slurry off-heat or at low heat to prevent lumps from forming. - mix · ~1 min
Toss the fried fish in the sauce.
Add the crispy fried fish pieces to the wok. Gently toss everything together so each piece is evenly coated with the glossy sauce. Work quickly so the fish stays crisp on the outside.
TIPAdd the fish only when you're ready to serve — the longer it sits in the sauce, the softer it gets. - garnish · ~1 min
Garnish with spring onion greens and serve hot.
Transfer to a serving plate and scatter the reserved spring onion greens generously on top. Serve immediately as a starter or with fried rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the fish cubes exceedingly dry before marinating; any moisture will cause the batter to slide off during frying.
- 2For an extra-crisp crust, add 1 tablespoon of rice flour to the batter and let it rest for 5 minutes before coating.
- 3Maintain oil temperature at 350°F (175°C) — use a thermometer or test with a batter drip that sizzles on contact.
- 4Work in small batches when deep-frying; overcrowding lowers oil temp and yields greasy, soggy fish.
- 5Toss the fried fish into the sauce only at the very last moment, right before serving, to preserve its crunch.
- 6If the sauce becomes too thick after adding the slurry, loosen it with a splash of hot water or additional stock.
- 7Leftover Fish Manchurian can be reheated in a dry skillet over medium heat to restore some crispness — avoid microwaving.
Adapt it for your goals.
Air-fryer
Skip deep-frying: spray battered fish with oil and air-fry at 200°C (400°F) for 10-12 minutes, flipping halfway. This reduces oil significantly while keeping the exterior reasonably crisp.
chicken manchurianChicken manchurian
Substitute the fish with boneless chicken thigh pieces (cut into 1-inch cubes). Increase the initial marination time to 15 minutes and fry until chicken is cooked through — a meatier, more traditional take.
gluten freeGluten-free
Replace all-purpose flour with an equal amount of rice flour and use tamari or coconut aminos instead of soy sauce. The rice flour batter yields an especially light, crunchy crust.
spicy schezwanSpicy schezwan
Add 1 tablespoon of Schezwan sauce or 1 teaspoon of red chili paste along with the soy sauce. Stir in a pinch of Sichuan peppercorn powder for a numbing, fiery kick.
Why this is on our healthy list.
Lean Protein Source
Firm white fish like basa or tilapia provides high-quality, low-fat protein, supporting muscle maintenance and satiety.
Rich in Garlic and Ginger
These aromatics contain bioactive compounds with anti-inflammatory and immune-supporting properties, adding depth without excess sodium.
Contains Vegetables for Fiber
Onions and bell peppers contribute natural fiber, vitamin C, and antioxidants, balancing the richness of the fried fish.
Frequently asked questions
Yes, but thaw it completely in the refrigerator, then pat very dry with paper towels. Excess water from frozen fish will ruin the batter's adhesion.
