Chilli Fish Recipe – Indo Chinese

Chilli Fish Recipe – Indo Chinese

  The Indo Chinese version of Sweet and Sour fish incorporates peppers and can be spiced to taste. Adjust the amount of green chillies used to suit your taste. A perfect balance of sweet, sour and hot – Try this Chilli Fish Recipe to tickle your taste buds.

Chilli Fish Recipe – Indo Chinese

Recipe Type: Fish Seafoon / Indo Chinese Author: Recipes ‘R’ Simple Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4

Ingredients:

• 350 gms firm fleshed white fish. Skinless, boneless – use only firm white fish for best taste.
• 1 small red or green bell pepper cut into long strips

For Batter:

• 3 ½ Tbsp plain flour
• 3 ½ Tbsp corn flour
• 1 tsp baking powder
• 2 tsp light soya sauce
• 2 Tbsp finely minced celery
• ½ tsp white pepper powder

For Sauce/Gravy:

• 1 Tbsp ginger, minced
• 1 Tbsp garlic, minced
• 1-3 Tbsp minced green chillies
• 3 ½ Tbsp light soya sauce
• 4  ½ Tbsp Tomato ketchup
• ½ Tbsp green chilli sauce
• ½ Tbsp red chilli sauce   (If you only have one kind of chilli sauce, use 1 Tbsp of the same)
• 1 Tbsp cornflour
• black pepper to taste and a pinch or two of sugar for balancing
• Oil for frying like peanut oil
• Scallions/ Spring  onion greens for garnish

Method:

 

Chilli Fish Recipe – Indo Chinese

 

• Cut the boneless, skinless fish into bite size cubes. rub with some salt. Rinse well and drain.
• 
• Mix together the ingredients for the batter. Add ¾ cup water or enough to make a thick pancake like batter.
• 
• Add the drained fish to this batter and set aside, while you chop up your ingredients.
• 
• Heat enough oil for frying in batches in a small pan and fry the battered fish  till golden brown.
• 
• Allow the batter to drip back into the bowl. The fish should have a nice coating remaining. Drop into the hot oil and leave undisturbed for 30 seconds. The separate the cubes with tongs or they will fry in clumps.
• Turn over after separating and fry the other side for another 30 seconds approximately.
• (Bring the oil to a good heat on a low flame, gradually. When the fish is added to the hot oil there should be an instant sizzle. After  each batch is added, the oil temperature will fall- so at this point you must turn up the heat for a while (1 0seconds should do)  and then turn back down again).
• Drain the golden fish nuggets and set aside.
• 
• Add the bell pepper strips into the remaining batter and fry similarly, only 20- 30 seconds, just untill the batter is crisp.
• 
• Drain alongside the fried fish nuggets.
• 
• Heat 2 Tbsp of the oil used for frying in a wok.
• Add the minced ginger , garlic and green chilli. Saute till softened and light golden. Do not turn brown.
• 
• Add all the sauces and simmer till the color is a deep red.
• 
• Mix the cornflour in ½ – 1 cup water (stir well) and add to the sauce. allow to thicken. (For a drier chilli fish use 1/2 cup water whereas for a little thickened gravy- use more)
• 
• Return  the fried fish and peppers to this gravy and simmer briefly.
• 
• Garnish with chopped scallions/ spring  onion greens
• 

Try it and let us know – Chilli Fish Recipe – Indo Chinese .