Chili fish is a perfect recipe to try if you are bored of having the regular curries. Can be served dry or as a gravy with your favourite Chinese rice or noodles.
Preparation Time : 30 minutes
Serves : 4-6 persons
Fish fillets : 200 grams (cut into cubes)
Refined flour / Maida : 1 tablespoons
Cornflour : 3 tablespoons
Baking soda : 1/4 teaspoon
Soya Sauce : 2 tablespoons
Vinegar : 2 tablespoons
Chili flakes : 1 teaspoon
Pepper powder : 1/2 teaspoon
Spring onions : 1/2 cup chopped
Onions : 2 (cut into cubes)
Green Chili : 1 (chopped)
Chili Sauce : 1 tablespoon
Tomato ketchup : 3 tablespoon
Ginger garlic paste : 1 tablespoon
Capsicum : 1/2 cup
Refined oil : 5 tablespoons
Salt as per taste
Water as required
Take the fish cubes in a bowl. Marinate with 1 tablespoon vinegar, 1 tablespoon soya sauce, Salt, pepper powder and keep aside for 10-12 minutes.
Now add 2 tablespoons Cornflour, maida and baking powder. Mix well until the fish pieces are coated with the flour mixture. Heat oil in a wok or kadhai, fry the fish pieces until crispy golden brown and keep aside.
In the same oil, add the ginger garlic paste and saute. Add in the onions and stir fry on high flame. Now add the soya sauce, ketchup, vinegar and a little salt. Add the fish pieces and mix well. Now add the spring onions, green chili and capsicum.
Season with the pepper powder. In 1/2 cup of water mix in the Cornflour (take 2 cup if you want gravy). Add the Cornflour mixture to the fish. Mix well and turn off the flame. Add in the chili flakes.
Serve hot with Fried rice or noodles.