Chinese food is popular world wide. India is no exception. The influence of Chinese cuisine is quite obvious, from fried rice to Hakka noodle, and chiili chicken to gobi manchurian. The Chinese seasoning and cooking technique blended with Indian taste developed these popular Indo-Chinese delicacies.
Today I cooked one of those fusion dishes, chilli fish. As the name suggests it's a fish dish and of course spicy. Batter fried fish fillets are quickly tossed in a soy-sauce based sauce and spiced up with loads of chilies. Don't worry you can moderate the amount of chilies as per your taste.
Things needed to make Chili Fish:
- Fish fillet: 250 gm
- Green bell pepper: 1/2
- Red onion: 1/2
- Garlic (thinly sliced): 2 cloves
- Chopped dry red chilies: 2-3 tsp
- Chopped Thai chilies: 2-3 tsp
- Oil to cook
- Egg white: 1 egg
- Corn starch: 2-3 tbsp
- Salt to tatse
- Black pepper powder to taste
- Red chili powder: 1 tsp
- Vinegar: 1 tbsp
- Rice wine or sherry: 1 tbsp
- Dark soy sauce: 2 tsp
- Juice of garlic: 1 tsp
- Juice of ginger: 1 tsp
for the sauce:
- Oyster sauce: 3 tbsp
- Fish sauce: 1/2 tsp (optional)
- Dark soy sauce: 1 tbsp
- Sugar: 1 tsp
- Sesame oil: 1 tsp
- Corn starch: 1 tbsp
- Water: 3-4 tbsp
Steps of making Chilli Fish:
1. Take any fish fillet, I used basa. Cut the fish filtet into bite size pieces. Using a kitchen towel pat dry the fish pieces.
2. Mix all the ingredients under marination and marinate the fish for 5-6 min.
3. Mix all the ingredients under sauce in a bowl and keep aside. I used fish sauce for enhancing the flavor, you can skip this or Worcestershire sauce can be used in place of fish sauce.
4. In a wok or a deep pan heat 3 tablespoons of oil, fry the marinated fish pieces over high heat for 2-3 min, turning the sides. Take out with a slotted spoon and keep aside. Take care not to burn the fish pieces while frying. It is better to fry the fish pieces in batches, do not crowd the wok or pan.
5. In the same oil add thinly sliced bell pepper and sliced onion, cook over high heat for 2-3 min. Take out and keep aside.
6. Add chopped dry red chilies and sliced garlic to the oil, add the fried fish and bell pepper and onion, mix very gently. Add the sauce mix. Season as per your taste. As soy sauce, oyster sauce and fish sauce all have very high salt content I do not add any extra salt to the dish. Give it a quick stir. Let the sauce boil for 2 min. Sprinkle chopped Thai chilies or any hot chilies you are using. Switch off heat, transfer on a serving plate. Garnish with chopped chilies, spring onion or sesame. Serve immediately. It goes well with fried rice or steamed Jasmine rice.
Notes: Cook over high heat. It is a very quick dish. Make sure you have all the ingredients ready before you start cooking.
If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!