Chilli Fish

 

Chilli fish

 

Chilli Fish Recipe

Ingredients

1. King fish  – 1/2 kg or around 3 fillets, cubed ( I used tilapia, you can use any boneless white fish fillet of your choice)

2. Pepper powder – 1/2 tsp

3. Ginger-garlic paste – 1 tsp, optional

4. Soy sauce – 1 tsp

5. Salt – To taste

Batter

6. Corn flour – 3 tbsp

7. All purpose flour / maida –  3 tbsp

8. Water –  3 tbsp or as required for a thick batter

    Salt – To taste

    Egg – 1 beaten (optional)

    Pepper powder – 1/4 tsp

9. Refined  oil – To deep fry

For the sauce

10. Onion – 1 small, cubed

11. Garlic – 2 – 3 tsp, chopped

12. Green chilly – 2, diagonally sliced

13. Green bell pepper – 1/2 medium, cubed or thinly sliced (You can use red bell pepper too)

14. Kashmiri Chilly powder – 1 tsp (optional)

15. Red chilly sauce/ chilly garlic sauce / green chilly sauce – 1.5 tbsp

16. Soy sauce – 2 – 3 tsp

      Tomato ketchup – 1 – 1.5 tbsp

       Vinegar – 1/4 tsp

17. Water or vegetable stock – 1/2 cup (I used vegetable stock)

18. Sugar – 1/4 tsp

19. Corn flour / starch – 1 tsp mixed in 2-3 tbsp water

20. Salt – To taste

21. Oil – 2 – 3 tbsp

22. Pepper powder – 1/4 tsp

23. Spring onion chopped – Around 1/4 cup, To garnish

Method

1. Clean and cut the fish pieces to small cubes ( to 20 pieces or so). Marinate it with 1/2 tsp pepper powder, ginger garlic paste, salt(soy sauce will be a little salty so adjust the salt accordingly) and 1 tsp soy sauce for at least 1 hr.

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2. In a large bowl, combine 1/4 cup corn flour, 1/4 cup maida and a little salt. Add 1 beaten egg to it and then add water gradually. Mix well, remove any lumps and make a thick batter out of it.

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3. Heat oil in a deep pan. Dip the fish pieces in the batter and deep fry until golden brown flipping  the fish pieces to the other side in between. It would not take more than 10 – 12 mts at medium heat. Do not overcrowd the pan. Fry them in two batches or so. Drain the fish pieces on to a paper towel.

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4. Heat 2 – 3 tbsp of the remaining oil which was used for frying fish, in a wide pan at medium high heat. Add cubed onion, chopped garlic, little salt and saute for a few minutes until onion turns translucent. Next add 1 tsp kashmiri chilly powder and mix well. Add cubed bell pepper. Saute for 1 – 2 minutes. Sprinkle some pepper powder. Add the sauces – chilly sauce, soy sauce, tomato ketchup and vinegar. Mix well.

5. Add 1/2 cup chicken stock/vegetable stock or water. Bring it to a boil and add 1/4 tsp sugar. Taste check for salt.  To thicken the sauce, add a 1 tsp corn flour mixed in water. When it thickens, add fish pieces. Mix well and cook for 1 – 2 minutes and switch off. Garnish with finely chopped spring onion. Chilli fish goes really well with fried rice and noodles.

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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