Friday, February 08, 2013

Chilli Fish


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Chilli fish, that is what I like to call fish manchurian. It is a Chinese style fish curry, to be more precise Indo-Chinese dish. Restuarants serve it as Fish chilli, fish manchurian, chilli fish etc.

My version of this popular Chinese dish, is simple and easy to make.....today I am sharing my recipe for Fish manchurian Chilli Fish.

I made this with half kilo of seer fish; you can choose any boneless fleshy fish. As usual I did not use any colour or ajinomato. I achieved the colour by using Kashmiri chilly powder. I love making this popular Chinese dish because of its tangy taste.

We rarely go out to have food (except for some very special occasions) ,  my husband loves homemade food to the core, so I try to create restaurant style food at home and this one is an example.


For Chinese dishes; green onion or spring onion as it is called here is very important. If I get a big bunch of spring onions; my brain will be scrolling up and down for all the Chinese dishes I can make with that. Spring onion gives out that subtle taste and that's why I love them.


Chilli fish can be had with Chinese fried rice, methi pulav, or even roti/flat bread.

To make this awesome restaurant style dish; you need to make a batter for the fish to coat in and then deep fry it. So when I prepare for a special evening or if I have guests coming over, I fry the fish and then make the sauce, but only mix them together when it is time to serve food....so this way the dish will be hot and fresh.....I have made this recipe simple and easy and I hope you will enjoy this as much as I did.


So lets get cooking :)

Fish: 500 gms, cubed.
You can use any boneless fish like butter fish, seer fish etc.

Author: Nisa Homey.

Marinate:
Ginger garlic paste: 1/2 tsp.
Lime juice: 1 tsp or half lime.
Pepper powder: 1/4 tsp.
Red chilly powder: 1/4 tsp.
Salt to taste.

For the batter:
Flour: 4 tbsp.
Cornflour: 2 tbsp.
Soya sauce: 1 tsp.
Pepper powder: 1/4 tsp.
Kashmiri Chilly powder: 1/2 tsp.
Soda powder: A fat pinch (optional).
Salt as needed.

For the sauce/gravy
White part of green onion: Chopped, about 3 sprigs.
Garlic: 3or 4 cloves, chopped.
Kashmiri Chilly powder: 1 1/2 tsp (decrease and increase according to your tolerance)
Pepper powder: 1/2 tsp.
Soya sauce: 1 tsp.
Tomato sauce: 2 tbsp.
Sugar: 1/4 tsp.
Green chilly sauce: 1 tsp or you can add 2 green chilies, slit.
Cornflour: 3/4 tbsp.
Water: About 1/2 cup.
Green part of spring onions: About 3 tbsp to garnish.

Method:
Marinate fish with all under the heading Marinate...Keep aside for at least 15 min.

Into a bowl put every thing under "For the Batter"

And mix well....the batter should not be too thick or too thin. The idea is to just "coat" the fish. Dip each fish piece into the batter and fry in hot oil......keep aside the fried fish.

In another kadai or pan, heat a 2 tbsp oil. Add the chopped garlic (it is to induce garlic flavor into the oil).

Then add in the chopped onions spring onions....mostly the white part.

Stir fry it for a min or two. Add in 1 1/2 tsp of Kashmiri chilly powder, 1/2 tsp pepper powder, and salt. Give it a mix.

Add in 2 tbsp tomato sauce, 1 tsp soya sauce, 1 tsp green chilly sauce (or you can use 2 green chillies, chopped) and 1/4 tsp sugar. Stir well.

Add 3/4 tbsp corn flour into 1/2 cup water and mix until corn flour is dissolved ....pour this into the kadai..

This will thicken when it starts to boil....at this time check salt.

Drop in the fried fish....simmer the fire and .mix gently because we do not want the fish to be crumbled.

Sprinkle spring onion.....it is must as it gives the flavor to the dish.

Mix evenly.

I served Chilli Fish....

With fried rice....

Enjoy!!!

You might also like:

Fish fingers.
Tuna Cutlets.
Grilled Fish.
Pomfret Fry.


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