Chilli fish recipe

INGREDIENTS

• ¼ cup Oil for shallow frying or more deep frying
• 250 gms fish fillet
• 1 ½ tbsps corn starch (corn flour)
• 1 ½ tbsps all-purpose flour
• ⅛ tsp salt (sauce already has salt, so add less)

Marination

• ¾ tsp soya sauce
• ¼ tsp ground black pepper (pepper powder)
• 1 tsp ginger paste (or crushed) (optional)
• 1 tsp garlic paste (or crushed) (optional)

for chilli manchurian sauce

• 3 garlic cloves chopped or minced
• 2 stalks spring onions or 1 medium onion sliced
• ¼ cup green bell pepper cubed
• ¼ cup red bell pepper cubed
• 1 tbsp soya sauce
• 1 tsp vinegar
• 1 to 2 tbsp red chili sauce (or any hot sauce)
• 2 tbsp water
• 1 tsp sugar
• ¾ tsp corn starch (corn flour) (optional)

INSTRUCTIONS

• Prepare the sauce for seasoning – Add the soya sauce, chilli sauce, sugar and vinegar to a bowl and set aside.
• Rinse the fish and cut to cubes.
• Add ¾ tsp soya sauce, 1 tsp ginger 1 tsp garlic paste, and ¼ tsp black pepper. Mix and set aside for 10 mins.
• Heat a pan with oil for deep or shallow frying or preheat the oven and bake.
• Add 1 ½ tbsps each of corn starch, all-purpose flour, salt to the fish. Sprinkle some water and mix to coat the fish with flour. The batter should not be runny. Fish has to be coated with a thin layer of batter.
• Check if the oil is hot enough by dropping a small amount of batter. It has to rise without turning brown. Gently slide the fish pieces to the hot oil.
• Fry them to golden on a medium flame. Drain these on a absorbent tissue.
• After you finish frying fish, transfer the oil from the pan to a bowl retaining 2 tbsps in the same pan.

Making chilli fish manchurian

1. Add garlic and fry till it gets fragrant. Add capsicum, onions and fry on high flame for about 2 mins. Onions and capsicums should be crunchy (not over cooked) and not soft.
2. Stir in the sauces we made at step 1 and pour 2 tbsps water. Give a good stir and taste it. Add more sauces or salt if needed.
3. When the sauces begin to bubble, add the fried fish & give a stir. Stir fry on the highest flame for 2 mins. To make a gravy version, double the sauces and stir ¾ tsp corn flour with half cup water and pour it to the pan. Boil until thick then add the fried fish.
4. Garnish with chopped spring onions