Wednesday 16 December 2015

Chilly Fish

Chilly fish was an instant hit at home which I served with fried rice. This can be served as a starter too. It is definitely inspired by the Indo-Chinese version where the fish is deep fried and then added into a spicy chilly sauce. This is a quick and easy to make recipe. You can use any fish like King fish,Salmon,Grey sole or Cat fish.

Ingredients
To fry 

  • Fish boneless- 1 lb
  • Soya sauce- 2 tsp
  • Chilly powder- 1/2 tsp 
  • pepper powder-1/2 tsp
  • salt to taste
  • flour- 3 tsp
  • corn flour- 2 tsp
  • oil for frying

For the sauce

  • Soya sauce- 1 tsp
  • Dark soya sauce- 1/2 tsp
  • Oyster sauce- 1 tsp
  • Chilli sauce- 2 tsp
  • Stock or water - 1 cup
  • Corn starch- 1 tsp
  • Onion - 1 medium
  • Bell pepper -1 or a combination of different colors
  • Dry red chilly- 2
  • Garlic- 3 pods 
  • Ginger- 1 inch thick
  • Chopped green onions- a hand full

Method 

  • Clean and cut fish into medium sized cubes and marinate it with soya sauce, chilly powder, pepper powder and a pinch of salt for 10 minutes. 
  • Make a thick batter with the flour and dip the fish pieces one by one and deep fry in hot oil and set aside.
  • Make a  bowl mix all ingredients listed under sauce except corn starch and keep ready.
  • Cut onions and peppers into small cubes. Thinly dice ginger and garlic. 
  • Heat oil in a pan and add garlic and red chilly and fry for a minute add in onion and garlic and saute for another minute. 
  • Now add bell pepper and green onions. Do not over cook. Add in the sauce and allow to boil. Slide in fish pieces and simmer. 
  • Finally mix corn starch in 3-4 tsp of water and allow the sauce to thicken a bit. Serve warm.



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