Indian Chinese Chilli Fish

Try an amazing Indian Chinese Chilli Fish recipe from Nagalakshmi Viswanathan.
By Nagalakshmi Viswanathan

Indian Chinese Chilli Fish

Indian Chinese Chilli Fish
Prep Time
Cook Time
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Try an amazing Indian Chinese Chilli Fish recipe from Nagalakshmi Viswanathan.
Recipe Type: Main
Serves: 4
  • 250 gm of cut into small cubes, deboned fish (any fish with a firm flesh would do, or use deveined prawns)
  • 3 tbsp + 1 tsp of cornflour / corn starch
  • 3 tbsp of maida / plain flour
  • 1 tsp + 1 tsp of ginger garlic paste
  • 1 tsp of black pepper powder
  • 1 capsicum / bell pepper, cubed
  • 1 onion, cubed
  • ½ to 1 tbsp of soya sauce
  • 1 tsp of green chilli sauce
  • 1 tsp of tomato sauce
  • A small bunch of spring onions or coriander leaves, chopped fine
  1. Make a thick batter of 3 tbsp cornflour + flour + 1 tsp ginger garlic paste + salt + pepper powder + water
  2. Dip the fish pieces in this and shallow fry in oil until golden brown (in small batches without crowding the pan)
  3. Drain and set aside
  4. In the same oil, add the onions and capsicum. When the onions start to turn pink, add the ginger garlic paste and saute until fragrant
  5. Turn heat to high and add the soya sauce, chilli sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning)
  6. Mix well and reduce heat. Add the fried fish pieces
  7. Mix well and cook on low heat. Meanwhile, mix the 1 tsp cornflour in 4 tbsp water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish
  8. Add chopped coriander leaves or spring onions and remove from stove
  9. Serve hot with fried rice

Nagalakshmi Viswanathan

Nagalakshmi, aka Nags, is the cook, writer, and photographer behind Edible Garden. She loves most things edible, loves traveling to places just for the food, and hardly ever leaves home without her camera. Her specialties are Indian food, making baking look easier than it actually is, and finding new and unique ways to use her Kitchenaid. She lives in Singapore with her husband and a small herb garden in her balcony.

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