Indian Chinese Chilli Fish
- Total Time: 30 minutes
- Yield: 4 1x
Description
Try an amazing Indian Chinese Chilli Fish recipe from Nagalakshmi Viswanathan.
Ingredients
- 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
- 1/2 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
Instructions
- Make a thick batter of 3 tbsp cornflour + flour + 1 tsp ginger garlic paste + salt + pepper powder + water
- Dip the fish pieces in this and shallow fry in oil until golden brown (in small batches without crowding the pan)
- Drain and set aside
- 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
- 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)
- Mix well and reduce heat. Add the fried fish pieces
- 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
- Add chopped coriander leaves or spring onions and remove from stove
- Serve hot with fried rice
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 260
If You Liked This Recipe, You’ll Love These
- Grilled Fish Tikka Bites
- Kolkata-Style Spicy Chili Chicken
- Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
- Thai Green Curry Fish Soup
Frequently Asked Questions
What type of fish works best in this recipe?
The recipe specifies any fish with firm flesh, deboned and cut into small cubes — firm fish holds together during frying without falling apart in the batter. The recipe also notes that deveined prawns work as an alternative.
Why does the recipe use cornflour (cornstarch) twice — once in the batter and once in the sauce?
The first 3 tbsp of cornflour goes into the batter (with plain flour, ginger-garlic paste, salt, and pepper) for coating and crisping the fish. The second 1 tsp of cornflour is dissolved in 4 tbsp of water and added to the sauce at the end to thicken it so it coats the fish rather than pooling at the bottom of the pan.
Why does the recipe say to keep the sauces ready before turning the heat to high?
The instructions specifically warn: turn the heat to high and immediately add the soya sauce, chilli sauce, and tomato sauce — the instruction notes to keep them ready by your side to prevent the rest of the dish burning. High heat + a crowded wok means you have only seconds before the onion and capsicum scorch. 
Awesome recipe.Thank u so much?.