Chilli Fish is one of the most sought after Indian Chinese dish. Made with fillet of Bhetki (Lates calcarifera), chilli fish makes excellent finger snack with drinks, also can be served as a side dish with Asian main course of rice and Noodles !!
Ingredients:
Bhetki or any boneless white fish fillet ~ 500 gms, cut into 1 inch cube
Onion ~ 2 large, cut into large squares
Garlic ~ 4 to 5 cloves, coarsely chopped
Green chillies ~ 2-3, deseeded and chopped in to fine strips
Ginger ~ 1 piece, cut into thin strips or juliennes
Green Bell Pepper ~ 1 big, deseeded and cut into 1 inch pieces
Dark Soya Sauce ~ 1 tbsp
Tomato sauce ~ 1 1/2 tbsp
Chilli sauce ~ 1 tbsp
Sugar ~ 1/2 tsp
1 Teaspoon Oil (any white oil) for cooking,
200ml Oil for deep frying
Marinade:
Dark soya sauce ~ 1/2 tsp
Egg /~ 1
Onion paste ~ 2 tbsp
Salt ~ 1/2 tsp
Sugar ~ 1/2 tsp
Ginger-garlic paste ~ 1 tbsp
Lime juice - 1 tbsp
Cornflour ~ 1-2 tbsp
Corn Starch paste:
1 Tablespoon Corn Starch mix with 4 tbsp water
Method :
Marinade the fish cubes with egg, lime juice, onion paste, ginger-garlic paste, sugar, salt and cornflour for 15 minutes
.
Heat oil in a pan, drop the marinade fish fillet, deep fry, take out and keep on absorbent tissue.
Heat little oil in a in a Wok, add the onion, and fry for 2 mins. Then add coarsely chopped garlic and ginger juliennes, fry for 30 seconds.
Add the Bell Pepper and Chilli strips and fry for few more seconds. (Onion and Bell peppers should be crisp and not soft by over cooking)
Now add soya sauce, chilli sauce, tomato sauce, sugar and salt, mix well.
Pour the Corn Starch Paste and fold fast so that the sauce thickens and oil separates out. Switch off the gas.
Serve immediately with Rice, Noodles or pass it as finger snack with drinks.
Tip: If it’s served as side dish to main course, retaining little gravy is recommended, if it’s served as a snack, make it dry.
Ingredients:
Bhetki or any boneless white fish fillet ~ 500 gms, cut into 1 inch cube
Onion ~ 2 large, cut into large squares
Garlic ~ 4 to 5 cloves, coarsely chopped
Green chillies ~ 2-3, deseeded and chopped in to fine strips
Ginger ~ 1 piece, cut into thin strips or juliennes
Green Bell Pepper ~ 1 big, deseeded and cut into 1 inch pieces
Dark Soya Sauce ~ 1 tbsp
Tomato sauce ~ 1 1/2 tbsp
Chilli sauce ~ 1 tbsp
Sugar ~ 1/2 tsp
1 Teaspoon Oil (any white oil) for cooking,
200ml Oil for deep frying
Marinade:
Dark soya sauce ~ 1/2 tsp
Egg /~ 1
Onion paste ~ 2 tbsp
Salt ~ 1/2 tsp
Sugar ~ 1/2 tsp
Ginger-garlic paste ~ 1 tbsp
Lime juice - 1 tbsp
Cornflour ~ 1-2 tbsp
Corn Starch paste:
1 Tablespoon Corn Starch mix with 4 tbsp water
Method :
Marinade the fish cubes with egg, lime juice, onion paste, ginger-garlic paste, sugar, salt and cornflour for 15 minutes
.
Heat oil in a pan, drop the marinade fish fillet, deep fry, take out and keep on absorbent tissue.
Heat little oil in a in a Wok, add the onion, and fry for 2 mins. Then add coarsely chopped garlic and ginger juliennes, fry for 30 seconds.
Add the Bell Pepper and Chilli strips and fry for few more seconds. (Onion and Bell peppers should be crisp and not soft by over cooking)
Now add soya sauce, chilli sauce, tomato sauce, sugar and salt, mix well.
Pour the Corn Starch Paste and fold fast so that the sauce thickens and oil separates out. Switch off the gas.
Serve immediately with Rice, Noodles or pass it as finger snack with drinks.
Tip: If it’s served as side dish to main course, retaining little gravy is recommended, if it’s served as a snack, make it dry.
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